Soft Chewy Maple Oatmeal Cookie Recipe for Perfect Batch

This maple oatmeal cookie recipe produces soft, chewy cookies in about 30 minutes. It’s simple to follow and uses wholesome ingredients for a comforting, naturally sweet treat.

Maple and oats pair beautifully: the maple syrup adds a rich, caramel-like sweetness while the oats give a satisfying chew. These cookies are great with milk, coffee, or tea and make a cozy snack any time of day.

You can customize the cookies by folding in mix-ins such as raisins, dried cranberries, chopped nuts, or chocolate chips—up to about 1 cup total—to create your preferred variation.

Why you’ll love these Maple Oatmeal Cookies

• Made with simple, everyday ingredients.
• Sweetened only with maple syrup—no granulated sugar required.
• Oats add fiber and a hearty texture.
• The finished cookies are soft, chewy, and full of maple flavor.

Ingredients

• 130 g (about 1 cup, loosely packed) all-purpose flour
• 150 g (about 1½ cups) old-fashioned rolled oats
• 150 g (about 1 cup) raisins (or substitute chocolate chips or nuts)
• 1 large egg
• 4 g (1 tsp) vanilla sugar or 1 tsp vanilla extract
• 179 g (¾ cup) pure maple syrup
• 130 g (½ cup + 1 tbsp) unsalted butter, softened to room temperature
• 4 g (½ tsp) ground cinnamon
• 2.5 g (½ tsp) baking powder
• 1.5 g (¼ tsp) salt

How to make Maple Oatmeal Cookies

1. Combine the dry ingredients

In a mixing bowl, stir together the oats, flour, baking powder, salt, vanilla sugar (or omit if using vanilla extract later), and cinnamon. Mix until evenly distributed, then fold in the raisins (or your chosen mix-ins). Set the dry mixture aside.

A pinch of cinnamon brightens the oats and complements the maple flavor.

2. Mix the wet ingredients

Put the softened unsalted butter in a bowl and beat it with a whisk or mixer until it becomes pale and slightly fluffy. Add the maple syrup and continue to whisk until combined. Beat in the egg until the mixture is smooth. If you prefer vanilla extract, add it now. If the mixture looks a bit curdled because ingredients were cold, that’s normal—proceed to the next step.

3. Combine wet and dry

Pour the dry ingredient mixture into the bowl with the wet ingredients and fold together until evenly combined. The dough will be slightly sticky and thick—this is your cookie dough.

4. Portion the dough

Scoop the dough by tablespoonfuls or use an ice-cream scoop; aim for about 1½ tablespoons per cookie for medium-sized cookies. Place the dough balls onto a baking sheet lined with parchment paper, leaving space between each to allow for slight spreading. Gently press each mound with a spatula to flatten slightly but do not over-flatten.

5. Bake

Preheat the oven to 175°C (350°F). Bake the cookies for about 22 minutes, adjusting time as needed for larger or smaller cookies (add or subtract 2–3 minutes). The centers may look slightly underbaked when you remove them—that’s fine. Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

Serve these soft and chewy maple oatmeal cookies with hot coffee, tea, or a glass of cold milk for a comforting treat.

Storage and tips

• Store cookies in an airtight container at room temperature for up to five days.
• Freeze baked cookies in an airtight container for up to 3–4 months.
• You can freeze shaped cookie dough: freeze the scooped dough on a tray, transfer to a freezer bag once firm, and bake from frozen—allow a few minutes at room temperature before baking.
• For chewier cookies, slightly underbake and allow them to cool completely on the baking sheet before transferring.

Recipe summary