Soft & Chewy Oatmeal Chocolate Chip Cookies

This recipe is taken from the 2004 Milk Calendar. This is one of those staple recipes everyone needs at one time or another. Made with the goodness of milk and oats, you can feel good about making them for your family.
- Christine Cushing

  • Prep: 20 min
  • Cooking: 15 min
Yields 5 dozen cookies
soft chewy oatmeal chocolate chip cookies


  • 1/2 cup (125 mL) butter softened
  • 1 cup (250 mL) packed brown sugar
  • 1/2 cup (125 mL) corn syrup
  • 2 eggs
  • 1 tbsp (15 mL) vanilla extract
  • 3 cups (750 mL) quick-cooking rolled oats
  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) Milk
  • 2 cups (500 mL) semi-sweet chocolate chips


Preheat oven to 375 °F (190 °C). Lightly butter or spray 2 large baking sheets or line with parchment paper.

In large bowl, using electric mixer, beat butter and sugar until light and fluffy; beat in corn syrup. Beat in eggs until light and creamy, then vanilla extract. In separate bowl, combine oats, flour, baking powder and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Stir in chocolate chips.

Drop heaping tablespoons (15 mL) of batter onto prepared baking sheets at least 2 inches (5 cm) apart. Bake for about 15 min or until golden around the edges yet soft in centre. Let baking sheets cool and repeat with remaining batter.


Variation: Add 1 cup (250 mL) dried cranberries or tart cherries and 3/4 cup (180 mL) chopped toasted walnuts or almonds with chocolate chips.

To make ahead: Drop dough onto baking sheets, freeze until firm. Transfer to airtight container; freeze for up to 3 months. Place frozen dough on prepared baking sheets; let stand at room temperature for 10 min. Bake as directed, increasing baking time to 18 min if necessary.

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Nutritional Information

per serving
Energy: 100 Calories
Protein: 2 g
Carbohydrate: 16 g
Fat: 4 g
Fibre: 0.9 g
Sodium: 68 mg

Top 5 Nutrients

(% DV*)
Calcium: 2 % / 18 mg
Magnesium: 7 %
Iron: 5 %
Thiamin: 5 %
Phosphorus: 4 %