Blended Oatmeal Chocolate Chip Cookies

Blended Oatmeal Chocolate Chip Cookies from justataste.com #recipe

Despite the fact that I’ve never met a cookie I didn’t like, I found these Oatmeal Chocolate Chip Cookies to be among the best I have ever baked (or tasted). The recipe is for the famous Neiman Marcus Cookies, which feature a special ingredient: blended oatmeal!

The blended oatmeal alters the consistency of the cookies by making them softer, while at the same time eliminating big chunks of oats to make for more even baking. Move over Monster Cookies, these Blended Oatmeal Cookies might just be my new all-time favorite.

Blended Oatmeal Chocolate Chip Cookies

Yield: 2 dozen

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

2 1/2 cups oats
2 sticks (1 cup) unsalted butter
1 cup brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Directions:

Preheat the oven to 375ºF.

Add the oats to the bowl of a food processor and blend until they're a powder-like consistency.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and sugar.

Add the eggs one at a time, mixing after each addition, then add the vanilla.

Add the flour, salt, baking powder, baking soda and blended oatmeal and mix until combined.

Add the chocolate chips and nuts (optional), mixing to combine.

Shape 2 to 3 tablespoons of dough into mounds spaced 2 inches apart on a parchment paper-lined baking sheet.

Bake the cookies for 12 to 15 minutes, or until the tops are golden brown. Remove the cookies from the oven and immediately transfer them to a cooling rack to cool completely.

 

Comments

  1. 1
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    Zanz says

    Hey Kelly!
    I made these cookies tonight to bring to my brother when I see him this week, and they were delicious! Congrats on the website–it is wonderful, and I will definitely be checking it often! Miss you, and hope you’re doing well!
    Love,
    Zanz

  2. 2
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    Yoey says

    These are incredible- placed them as rather large cookies and they still baked perfectly even and were chewy after cooling! Using high quality chocolate/chocolate chips really seems to make a difference too. And I thought Pillsbury place-‘n-bake cookies were good. hah! never again.

  3. 3
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    Posti4 says

    Hi! Made these with my teenage son! Mykitchen counter is a mess but we all have smiles on our faces! They are delicious!

  4. 4
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    SweetTooth says

    Oh my god. Second time I have made these cookies and they are FANTASTIC. The recipe definitely makes more than 2 dozen, though I think that’s because I make small cookie balls. Either way, they force my family to break their respective diets because these cookies are too good to resist!! This recipe only too quickly replaced my Joy of Cooking choco chip recipe!

  5. 5
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    Kristy says

    I’ve been using almost the exact same recipe since I was about 10, They are my family’s favorite cookies. The difference is I mix the chips usually about 8oz of chocolate and then the rest white chocolate. My sisters favorite have 3 kinds chocolate, white, and butterscotch.

  6. 6
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    tasha says

    Hi, I’m not from USA, and I don’t know how much is a cup. On the internet is a different measurement for each ingredient flour, sugar, butter. So, how much is a cup in your recipe? Thanks
    :)

  7. 8
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    Dan says

    Made these for the 4th of July. Everybody loved them. thick, chewy, and tasty. everything I love in a good cookie.

  8. 10
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    janki says

    Hi.. i would love to try making these cookies… is there anything else that I could replace eggs with? I don’t eat eggs.. please would b great if you could suggest me something..

    • Kelly Senyei replied: — June 20th, 2014 @ 8:52 am

      Hi Janki – I’ve never tried substituting another ingredient for the eggs, so I can’t recommend an alternative. Please do let me know if you find one!

  9. 11
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    ML says

    I want to know if I can substitute butterscotch for the chocolate. Oatmeal butterscotch is my son.s favorite and mine always fall apart.

    • Kelly Senyei replied: — September 29th, 2014 @ 10:32 am

      Absolutely!

  10. 12
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    nancy says

    Just a question: would like to make these but I just came back from the store and could not find baker’s sugar. Is there an alternative or does it go by another name?

    • Kelly Senyei replied: — December 6th, 2014 @ 5:14 pm

      Hi Nancy! You can just use regular sugar. Enjoy :)

  11. 13
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    nancy says

    Thank you! I have tried many of your recipes and have loved all the results! I am going to go make these now:)

  12. 14
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    Nicolette says

    Hi Kelly,

    I made these cookies 2 weeks ago for a holiday cookie party and they were a hit. But I thought the recipe I printed out had 3 oz. of grated chocolate in the recipe. I don’t see that ingredient in this recipe. Also, does this recipe call for fine sugar or regular sugar.
    Happy Holidays!

    • Kelly Senyei replied: — December 19th, 2014 @ 9:53 am

      Hi Nicolette – So glad you’re enjoying the recipe! This recipe was very old so I updated it per my current recipe writing style. In this recipe, you can just use regular sugar (very similar to Baker’s Sugar), and you can add 1/4 cup grated chocolate to the batter if you prefer. Enjoy!

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