A simple addition of hearty grains makes this the ultimate recipe for soft and chewy Blended Oatmeal Chocolate Chip Cookies.

Top down view of Blended Oatmeal Chocolate Chip Cookies on parchment paper

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!

Tall stack of Blended Oatmeal Chocolate Chip Cookies

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.

Food processor bowl containing blended oats

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!

Bowl of stand mixer containing cookie batter and chocolate chips

Cookie Mix-Ins

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.

Scooped balls of cookie dough on parchment paper-lined baking sheet next to bowl containing cookie dough and scoop

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.

Rows of Blended Oatmeal Chocolate Chip Cookies on brown parchment paper

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Dessert

Blended Oatmeal Chocolate Chip Cookies

A simple addition of hearty grains makes this the ultimate recipe for soft and chewy Blended Oatmeal Chocolate Chip Cookies.
5 from 5 votes
Top down view of Blended Oatmeal Chocolate Chip Cookies on parchment paper
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 24 cookies

Ingredients 

  • 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)

Instructions 

  • 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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Nutrition

Calories: 230kcal, Carbohydrates: 38g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 104mg, Potassium: 160mg, Fiber: 2g, Sugar: 22g, Vitamin A: 25IU, Calcium: 32mg, Iron: 1.9mg

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Comments

  1. What can I do to regular old fashioned oats to add them to my cookie chocolate chip cookie recipe because they’re not instant

    1. Hi Britt! The oats get blended in a food processor to make oat flour so Old Fashioned oats or quick oats will work. :)

  2. 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!

  3. 5 stars
    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.

  4. 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 :)

    1. 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. :)

  5. 5 stars
    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.

    1. Love your addition of salt on top of the cookies, Diana! I’m thrilled you are enjoying the recipe!

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