Chocolate Chip Oatmeal Cookies

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
about 36 cookies
Level:
Easy

Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups rolled (old-fashioned) oats
  • 1/2 cup coarsely chopped pecans
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup lightly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips
Directions

Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.

In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.

In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.

Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.


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    Yummy cookies, although we found them a little too sweet. Next time I'll probably reduce the granulated sugar to 1/4 cup. Also, like other reviewers, I found they needed to be cooked for 14 minutes. Also, they don't need to be quite 3 inches a part, 1.5-2 inches was fine (depending on the size of the cookies). If you space them 3 full inches it will take WAY too long to cook the entire batch.
    Great recipe! Easy to prepare, tasty end result. With 2 trays in the oven, I had to add 8 minutes onto baking time. 1 tray (8 cookies) took 12 minutes. I made these changes: quick cooking oats for old fashioned, 1/2 c raisins, 1tbsp vanilla, and combo milk chocolate/peanut butter chips. Thanks for the recipe!
    This was a fantastic recipe! They were easy to make and oh, so tasty! I've made them twice now and both times they were gobbled up!  
     
    Both times I made these cookies, I used dark brown sugar instead of light brown sugar because it's what I had on-hand. 
     
    I used butter the first time and unsalted margarine the second (because I keep a kosher home, I don't mix milk with meat). Just delish both times!  
     
    Unlike other reviewers, I didn't have any issues with the 9 minute bake time. Also, I didn't find that these cookies spread all that much - likely because they need to be somewhat flattened as they are put onto the cookie sheet. 
     
    Thanks for a great recipe, Wayne!!
    This is a Cookie that you have to try!!! It's so good that it galvanized me to have more!!!!! I couldn't stop eating it!!! One wonderful cookie that you can make it everyday and never get tired of eating it.Chocolate chip oatmeal cookie deserves more than 5 stars,but the highest is 5 so I am giving it a 5. You have to try because it's healthy,it's delicious,and it's great for snacks!!!! Take the risk and make this cookie because it's fantastic!!!! Written with wonderful taste buds by 11 year old girl
    Great review =) Thanks!
    One of the best oatmeal cookies I've had. The maple syrup adds a subtle but unique sweetness. Followed the recipe but omitted the nuts out of preference.
    This is one YUMMY recipe!! Made it for the very first time today. Being the foodie that I am, I must confess: this recipe is IDEAL for Oatmeal Raisin Cookies. Loved the chocolate chips, but I feel like the raisins would compliment the deep richness of the syrup and the texture of the cookie itself. Just a little something to consider..Also, I didn't have the budget for maple syrup (broke college student), so I used what I had: regular pancake syrup. And it came out fabulously! Couldn't even imagine this recipe with maple syrup now! First timers: follow instructions to the tee. Oh, and if you can, use a small ice cream scooper for the batter. It's a sticky one! Enjoy!
    This was an awesome recipe! The cookie is moist an fluffy I didn't have the chips so I used baking chocolate instead! works wonders!!! I also added coconut it was tasty. Instead of flattening them completely just do a quick whap with a spatula and you'll achieve the moist cookie and not a crispy cookie.
    Yummy!! Perfect blend of oatmeal, chocolate and nuts. I used walnuts and had to bake for 14 minutes. Will definitely make again!
    These were great! I changed the sugar to all brown sugar. Omitted the nuts and added a couple TBS of peanut butter. Also added 1/2 cup flour and more chocolate chips. I used Self Rising Flour. These were thick and chewy and awesome!
    I was a bit worried about the strict advice about precision based on the comments, but all went well. It's a simple recipe with the nice twist of maple syrup and chocolate chips. You don't really need 3" around each cookie and with a decent oven there's no need to turn them. Total cook time was about 12 minutes. I doubled the recipe with no issues.
    awful recipe!! cookies were flat and not tasty. you pick them up and they fall apart
    This is a very easy and tasty recipe. I would also recommend to follow the recipe the first time exactly. They turned out great for me. When you add or take away things ,or change the size it makes cooking time different and when baking that is a big deal. I dropped them by a rounded teaspoon because they do spread and came out the perfect size and were delicious. Thanks for the recipe!
    Very delicious! I added double the amount of chocolate chips and cooked for a about five minutes longer because turning them in the middle as the recipe directs, causes them to fall apart. I will absolutely be making these again!
    Fantastic recipe! I swapped all the flour for whole wheat, and replaced the nuts with pumpkin seeds to make them safe (and protein-rich for school lunches. I also combined dried cranberries and chocolate chips to make up the 3/4 cup of chips. Delicious!
    These are awesome cookies. I usually tweak recipes but in this case, followed it exactly. The cookies are a perfect combination of soft and chewy. I really like that they're not too sweet, and compared to most traditional chocolate chip cookies have half the fat and 1/3 less sugar, even counting the maple syrup when lends a lot of flavor. It's one of those things that make you say, hmmm, what is in that? I was really pleased. I think you could use different types of chips and nuts but the basic recipe I thought was perfect.
    Awesome! I used a cup of Hershey's baking melts instead of regular choc chips - chocolate chunky yummyness. I also made mine golf ball size and baked at 350 for 11 - 12 minutes. One coworker called them "better than sex". I'm inclined to agree.
    i am 13 years old and i love to bake and cook and always find myself staying up till midnight watching old reruns of triple-d, good eats, iron chef america, and throwdown with bobby flay! so, naturally, when my friend said she now hated chocolate chip oatmeal cookies because her skills for living class made some reall crapy box ingredient ones, i just had to prove her wrong. so, i used this recipe to make her some, and she absolutely loved them!!! i did, however, add about 1 1/2 teaspoons of cinnamon, and i substituted honey for the maple syrup. my mom also took some t work, and everyone there who tried one fell in love too! this is a great recipe and everyone should definetly try it out! they are chewy, and soft, and so texturally unique! i give them two thumbs up!
    This is an excellent recipe. The first time I made I didn't have any Maple syrup so I used corn syrup and WOW, they were delicious - received many compliments at super bowl party. Made again with the Maple syrup and very good but I definitely prefer the corn syrup, more pecan pie like taste and very addictive.
    These were tasty. I used Organic Homemade Honey instead of Syrup. I also used the Oatmeal, Chocolate chips, and Almonds. These were simple and people really enjoyed them during the Super Bowl.
    yummy! perfect food to survive the great blizzard of '13
    I'm finally doing a review after having made these a dozen times! These cookies are a favorite, I get requests to make them all the time.
    Great cookies. I followed the directions except I substituted the old-fashioned oats with the Quaker quick cooking oats I had on hand. And to compensate with the lighter oats (which might've made the cookies like bricks once mixed I sub'd the regular, all-purpose flour with the lighter WhiteLily-light flour (which already has baking soda & powder in it I had and cut the recipe's baking soda and powder ingredients in half. This way the cookie will not be weighed down with the heavier normal flour, yet still kept the soda & powder to make them fluffy. Like other recommendations, I made them 'golf ball' sized, and baked them for 11 min in my electric oven. Though the cookies initially came out 'white colored' and uncooked looking, they were definitely done once cooled and came out perfectly firm, yet chewy.
    Excellent cookie, will make again!
    I added about 1/4 cup shredded unsweetened coconut.....awesome!
    I trade the chocolate chips with either M&M's or the Andes Mint chip pieces - theyre different every time but I get a multitude of compliments from both kids and adults!
    This good and tasty. I forgot the vaniila but tasted still very good. I also use regular sugar but replace brown suger with splenda brown suger. And also add some cinnmion about 1 1/2 tsp. And they turn out very good tried to cut some of the suger down due to I'm a diabetic.
    Do not use quick oats! The recipe calls for old fashioned, but all I had in my home were quick oats so I took my chances... wrong move. They turn out dry, off-color and really odd. They aren't the worst thing I've ever tasted, but I know I'll never use quick oats again. Stick to the recipe!
    I was looking for a cookie recipe that was tasty and this sure is it! I love that it has plenty of oats and chocolate. I didn't add the nutts because I didn't have any but I am sure they would make it even more delicious! This is a must try.
    Excellent cookies and very easy to make! I did add the chips to one cup and baked for 12-14 minutes rather than the stated 9. Everyone loves them. The maple syrup adds great flavor.
    Terrific recipe! I substituted coconut instead of the pecans. Excellent texture when done this way. Kudos to you Wayne Brachman.
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