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.

Tall stack of Blended Oatmeal Chocolate Chip Cookies

Just look at that sky-high stack!

These aren’t your average oatmeal-loaded CCC’s. Rather than stir the oats into the cookie dough, they’re first blended into a food processor to make a coarse oat flour.

Food processor bowl containing blended oats

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.

Bowl of stand mixer containing cookie batter and chocolate chips

The rest of the recipe is just a tried-and-true classic that involves folding in your chocolate chips or chunks of choice and then scooping the dough onto a baking sheet.

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

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!

Rows of Blended Oatmeal Chocolate Chip Cookies on brown parchment paper

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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 4 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


  • 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)


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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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  1. 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. :)

  2. 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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