A simple addition of hearty grains makes this the ultimate recipe for soft and chewy Blended Oatmeal Chocolate Chip Cookies.
The most classic of cookies is getting a technique upgrade, and the result is the best-ever Blended Oatmeal Chocolate Chip Cookies that have chewy, gooey centers that taper off into crispy, crunchy edges. Just look at that sky-high stack below!
How to Make Oat Flour from Oatmeal
These aren’t your average oatmeal-loaded CCC’s. Rather than stir the oats into the cookie dough, they’re first blended in a food processor to make a coarse oat flour.
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.
Do You Need to Refrigerate Cookie Dough?
Unlike my go-to recipe for Secret Ingredient Chocolate Chip Cookies, this recipe doesn’t require refrigerating the dough prior to scooping and baking the cookies. But you still get magical results!
Choose between chocolate chips or chunks, which are a classic pair with all things oats, or add a nutty crunchy with chopped walnuts or pecans.
For a sweet, surprising addition, Heath toffee pieces are the winner! They melt slightly into the dough and blend seamlessly into the oats-meets-chocolate flavor profile.
How to Make Soft and Chewy Cookies
My number 1 tip for cookie baking success, and particularly soft and chewy cookies is to underbake them!
Remove the cookies from the oven when they are barely set in the centers and let them continue baking on the hot cookie sheets for 5 minutes outside the oven. The carryover baking will firm up the centers and lead to the perfect soft and chewy cookie consistency.
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- 2 1/2 cups oats
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
- Preheat the oven to 375ºF. Line two baking sheets with parchment paper.
- 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 the baking sheets.
- Bake the cookies until the centers are barely set, 12 to 15 minutes. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a rack to cool completely.
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What can I do to regular old fashioned oats to add them to my cookie chocolate chip cookie recipe because they’re not instant
Hi Britt! The oats get blended in a food processor to make oat flour so Old Fashioned oats or quick oats will work. :)
Aloha Kelly! I’d like to try these but don’t have a food processor. Can I sub 2-1/2 cups of store bought oat flour or will the amount need to be adjusted? Mahalo for your help!
Hi Mynda! Absolutely. The store-bought oat flour should work great as a substitute.
These are SO wonderful (even when you knowingly substitute instant oats for old fashioned, it becomes too dry to mix in the stand mixer so please stick with the old fashioned oats), I had to add 1/4 c water at the end of adding dry ingredients just to make it maleablebut my addition of unsweetened coconut chips certainly adds a nice texture and taste.
Thanks for your note, Karon! I’m so glad you enjoyed the recipe!
Hi Kelly, I’m going to make these, but it seems like a lot of dough. Have you tried refrigerating some dough to bake later, and if so would you need to let it come back to room temp? How about a few in an air fryer, have you experimented with temp and time for that? Thanks :)
Hi Betty! I recommend freezing the cookie dough in balls/scoops so all you have to do is bake it off as needed. And I’ve never used an air fryer to bake cookies so I can’t weigh in on the time, temp or results. :)
Perfect cookie :)
I’m thrilled you enjoyed the recipe, Laurie!
This is my new go-to cookie recipe. Everyone who tries it, loves it! The only change I made was to sprinkle a little salt on the top before baking.
Love your addition of salt on top of the cookies, Diana! I’m thrilled you are enjoying the recipe!
Should the butter be soft or will cold butter work?
Hi Josie! Softened butter works best :)
My kids don’t like oatmeal or oatmeal cookies… But I do! Can’t wait to bake these up today :)
Do you again measure blended oatmeal before adding to mixture??
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