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!
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.
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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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.
Nutrition
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Can you make cookie bars instead of cookies by adding the dough to a 9×13 dish? Should I lower the temp to 350 instead of 375 and cook them for about 20-25 mins?
Hi Nada! I haven’t tried this recipe in bar form so I can’t say with certainty if it’d work and what the temp/time should be.
I loved them so much. I had to make 144 cookies for a project I’m doing and this was the perfect recipe for that! I did it with whole oats instead of blending them, and they tasted amazing! Thank you so much for this recipe!
I’m so glad to hear that you enjoyed the recipe, Evan!
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. :)
If using already blended oats will you use less than the 2 1/2 c? I have tons of baby food oatmeal and would love to make this and use it up
Hi Kate! I’m not sure if that would work as a substitute cup for cup because it’s usually much finer in texture. It’s worth a shot!
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 :)
Enjoy!
Do you again measure blended oatmeal before adding to mixture??
No :)
Thank you very much for the recipe, it looks delicious, greetings from Argentina
You are so welcome, Natalia! Enjoy :)
These truly are the best cookies I’ve ever made or ate ! I Bake A lot so that’s saying a lot Thank You !!!!!
WOW! Thank you so much, Barbara! I’m thrilled you enjoyed the recipe :)
By far my favorite oatmeal cookie, blending the oats is genius.
Woohoo! Thrilled you enjoyed the cookies, Elizabeth!
These look awesome, can’t wait to bake for the grandkids!!! Do you think it would work to cut back on the sugar? I try to do this when I can.
Thanks
Thanks, Mary! I’ve never tried omitting some of the sugar so I’m not certain how they’re turn out.
Can you freeze the dough
Definitely, Jane!
hi, what type of oats should I use? old fashioned or instant ?thanks
Either works!
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!
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!
Thank you! I have tried many of your recipes and have loved all the results! I am going to go make these now:)
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?
Hi Nancy! You can just use regular sugar. Enjoy :)
I want to know if I can substitute butterscotch for the chocolate. Oatmeal butterscotch is my son.s favorite and mine always fall apart.
Absolutely!
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..
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!
I read online you can substitute vegetable oil for eggs but I don’t know the ratio and have never tried it!
I need only one ingredient more to make these cookies happen! They look like the perfect cookie..browned and crunchy. Can’t wait to try them!
Made these for the 4th of July. Everybody loved them. thick, chewy, and tasty. everything I love in a good cookie.
Tasha, I found this website which converts US cooking measurements to European (Metric). See if it helps. http://www.convert-me.com/en/convert/cooking/
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
:)
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.
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!
Hi! Made these with my teenage son! Mykitchen counter is a mess but we all have smiles on our faces! They are delicious!
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.
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