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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