Chocolate Chip Blended Oatmeal Cookies
These soft and chewy chocolate chip blended oatmeal cookies are fantastic! Blending the oats gives the cookies the perfect texture (and flavor!).
Nothing beats a really delicious chocolate chip cookie. And this version with blended oatmeal gives all the delight and flavor of an oatmeal chocolate chip cookie with a soft and chewy texture.
Quick and Easy Cookie Dough
And because I’m all about cookie options, I am also including details on how to make these cookies bakery-style (read: super big and super amazing).
You know, just in case you want to pretend like you are running a bakery out of your house and the only customer is yourself. (Wait, am I the only one wanting to live that dream?)
As far as cookie doughs go, this recipe is straightforward and comes together fast.
You’ll have warm, ooey, gooey chocolate chip oatmeal cookies staring you in the face before you can strategically manage who is going to wash the mixing bowl.
Blended Oats
For this recipe, the oats are blended until the texture resembles a coarse flour. I use my blender for this; a food processor will also work.
I have only ever used old-fashioned rolled oats, but I’m guessing quick oats will work fine, too. If using quick oats, measure with a light hand (or weigh the oats).
Why blend the oats? You get wholesome oat-y flavor throughout the entire cookie without the chewy textural logistics of using whole oats.
Soft and Chewy Cookies
At first glance, the cookies may look like a regular soft and chewy chocolate chip cookie (although if you really get down there in the cookie’s personal space, you might notice some of the pretty little oat flecks).
But one bite and you’ll quickly realize you’re eating an intensely delicious chocolate chip oatmeal cookie. They are hearty and decadent all at the same time.
A Perfect Little (or Big) Cookie
I recently made over 300 of these cookies for the freezer (for an upcoming church event). I only technically need 265 for the event, but I deliberately planned the excess to give me a chance to sneak a few from the freezer.
And, sneak a few I have. All in the name of research, of course. I’m pleased to report these cookies freeze very, very well.
If using a #40 cookie scoop (about 2 tablespoons of dough), the batch will yield around 30-36 cookies. The cookies can also be made extra large, bakery style. Weighing out about 5.25 ounces/147 grams of dough for each cookie will yield about 10 huge cookies (add a few minutes to the baking time).
Cookie Dough Troubleshooting
Cookies can flatten for a lot of different reasons. How the dry ingredients are measured. Exact temperature of the oven (ovens can vary widely even if set at the same temp!). High or low elevation. Butter that is too soft.
SOLUTION: if your cookies are flattening too much in the oven, add 1/4 to 1/2 cup more flour or blended oats to the cookie dough OR increasethe oven temperature to 375 degrees F and bake 1-2 minutes less time. And make sure for next time that the butter is soft without being puddly and melty.
For all the reasons cookies can flatten, there are just as many for why cookies don’t flatten. It can be frustrating! But it’s easy to troubleshoot. The most likely reason for cookies staying in puffy mounds is because the dry ingredients were over measured. This can happen if flour or other dry ingredients are packed into the measuring cup.
SOLUTION: when possible, I recommend using a kitchen scale to weigh the dry ingredients using the gram amounts given in the recipe. But if you don’t have a kitchen scale, make sure to fluff up the flour, scoop and then level (vs shaking the flour into the cup or scooping out packed flour).
If you’ve already made the cookie dough, try lowering the bake temperature to 320 or 325 degrees (and then keep an eye on the dry ingredients next time). Baking the cookies at a lower temperature can help them flatten a bit more.
One Year Ago: Butterscotch Rice Krispie Treats
Two Years Ago: Crunchy Baked French Toast Sticks
Three Years Ago: One-Bowl Chocolate Chip Muffins {Whole Grain Option!}
Four Years Ago: Thai Mango Chicken Red Curry with Coconut Rice {Quick and Easy}
Five Years Ago: Simple Weeknight Greek Chicken Burritos {or Wraps!}
Six Years Ago: Doubletree Hotel Copycat Chocolate Chip Cookies
Seven Years Ago: Sweet Molasses Bread {Restaurant Knock-off}
Eight Years Ago: Baked Shrimp and Orzo with Feta Cheese
Nine Years Ago: Italian Lasagna Rolls
Ten Years Ago: Spring Penne Pasta with Light Butter Sauce
Chocolate Chip Blended Oatmeal Cookies
Ingredients
- 1 cup (227 g) butter (I use salted), softened
- 1 cup (212 g) packed light brown sugar
- ¾ cup (159 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs (100 g out of shell)
- 2 teaspoons vanilla extract
- 1 ½ cups (150 g) old-fashioned rolled oats
- 2 ¼ cups (320 g) all-purpose flour
- 2 cups (340 g) semisweet chocolate chips (see note)
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a large bowl with a handheld electric mixer or in a stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt. Mix well until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the eggs and vanilla. Mix until well-combined, scraping down the sides of the bowl as needed.
- Measure the oats into a blender or food processor and process until the oats are blended into a coarse powder.
- Add the oats and flour to the bowl and mix until a few dry streaks remain. Add the chocolate chips and mix until evenly combined.
- Scoop the cookie onto the prepared baking sheets (I use a #40 cookie scoop – it holds a couple tablespoons of dough), spacing them a few inches apart. See note for making/baking large bakery-style cookies.
- Bake for 10-12 minutes until just lightly golden around the edges but not too dark. Remove to a cooling rack and let cool completely.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
124 Comments on “Chocolate Chip Blended Oatmeal Cookies”
These are phenomenal! by far our go-to cookie (and i am a huge cookie fan!) i make large/double batches and freeze the dough in balls and then we take out 3-4 at a time to bake – i give out frozen bags of dough balls to friends/family and they are such a hit!
Wow! These are a new favorite!!! Your Perfect Soft & Chewy Choc Chip Cookies are my whole family’s favorite cookie (even my older brothers new girlfriend loves them when she’s not a big sweets fan but I make them with dark chocolate chips which helps to cut down the sweetness) but we are big cookie fans in our extended family. We like oatmeal but aren’t the biggest chewy cookie fans so this is just perfect! In fact I think the nutty oatmeal flavor is so much better in this! I don’t know why that is but these are dangerously good! Definitely a new favorite for us. I will definitely be making these again soon. Thanks so much for sharing!
Our new favorite cookie in our house!! Another winner Mel!!
My grandson does not like oatmeal cookies, but he loves these. They don’t have the typical oatmeal cookie texture. In my opinion, they are the best chocolate chip cookie ever.
These are the best chocolate chip oatmeal cookies I have ever made. They are now my go to recipe. Thanks for sharing.
Has anyone tried 150grams of oat flour instead of using processed rolled oats?
Wow! What a cookie! I needed a quick dessert for Sunday dinner and had everything on hand to make these. Soo good! I’ve eaten 50% of them on my own. They are just as good, if not better, the next day!
these are amazing. have made them three times! I actually find them the BEST after being frozen. I mean they rock regardless – i make em exactly as described then freeze them. Then we can take out 3-4 cookies at a time to bake (great life tip! fresh cookies even when exhausted!) Long time lurker and first time poster – Thanks for the recipe, Mel!
Love that life tip, Diana! So true!
Perfection, as always!
My family normally doesn’t like oatmeal cookies(even though they are my faves) but they all loved these! Great texture and flavor.
Mel reigns queen for ever and ever!!
I made these in giant bakery form. AMAZING. I have to ask…can you do almost any cookie in giant bakery form? This is a new concept to me and my mind is blown with the possibilities.
It’s hard to say *every* cookie would transition well to a giant cookie, but most traditional drop cookies like this usually do ok baked bakery-style!
These were really great. Thanks for the recipe.
It’s been a while since I’ve baked cookies (hot house with no AC means we have to choose carefully whether we want them or not) and I was hankering for something different than my usual recipes. This one was the winner and a winner it is! We emptied a few scant bags of dark and semi sweet chips and then added another cup of mini semi sweets and they’re delightfully chewy and chocolatey! Yum!
I thought these cookies were good but I have had better. I wouldn’t make again. They flattened too much in the oven.
Loved these! I have another blended oatmeal cookie recipe somewhere, but couldn’t lay my hands on it, and your recipes have always been winners for me so I went with this one. Sooo good! Next time I’m going to add toffee bits too. Next time might be tomorrow… 🙂
Just wondering if you have ever made them in a cast iron skillet as one large cookie, or if they could be made as a bar pan cookie? Thank you.
I haven’t made them in a cast iron skillet, but I believe they probably could be made into a bar cookie.
These are so delicious! I am always making so we always have some in freezer !! I had no light brown sugar so I used dark brown, unsalted butter with no adding extra salt! They are to die for ( well almost)
Literally the best cookie ever. Eh-Ver.
Cookies came out great except for 1 detail. The ingredients list is missing the chocolate chips.
I made these cookies with mini semi-sweet chocolate chips. Best chocolate chip cookie ever! (Friends think I should open a bakery–haha!)
Way to go, Denise!!
When you “add-in” M&M’s how much do you add? Do you adjust any of the other ingredients? Do you mix them in with the chocolate chips and/or press them into the tops just before baking?
Hi Mike, you can add them into the batter, but I suggest adding them at the very, very end of mixing and then mix by hand or slowly with a mixer so the M&Ms don’t break apart too much. I usually add a cup or so. If you want them to be extra pretty, you can press the M&ms into the top of the cookies before baking (but I’m usually too lazy to do that).
My family loved these cookies. I added walnuts because we love walnut cc cookies. Question Mel, do you put both sheet pans of cookie dough in the oven at the same time or just one?
If I’m baking on convect bake, I bake two cookie sheets at a time, but if I’m using standard bake, I only bake one at a time.
Can dough be formed into balls, frozen, and baked as needed?
Yep!
Yes. We needed another chocolate chip cookie recipe. This one is a total keeper in our house!! So much flavor from the oats and love the smooth texture!
We added 1/4 cup extra flour and it was perfect for our tastes
These were A. MAZING. Made them bakery style big and froze half after baked for my own treat that I’m not sharing with my kids. Also brought some to a friend who LOVED them and asked if I’d bake for her all the time. You always make me look good Mel. Thanks for sharing your talents!!
I needed a cookie for a church ministry that didn’t have nuts, etc. These fit the bill, and are really very good. I will definitely make again. Maybe next time I might add nuts and, or craisins. Thanks, Mel!
Thanks for the review, Gary! I bet they would be delicious with a few more add-ins!
They are soooo good. We absolutely love them!
Thanks, Adalyn!
I didn’t love them. This is not an aspersion on the wriying of recipe – they had the right look and texture. I think the directions were clear and produced what they should. I just didn’t care for them very much. Truth in advertising I don’t like oatmeal cookies. I thought this might be a happy compromise with my husband, who does. But even with the oats pulverized it wasn’t as delicious as some others. So if you love oatmeal, plan on more stars. If you don’t care for it this recipe is not going to magically change your views.
Yes, they are definitely still an oatmeal cookie even though the oats are blended, so if you don’t like oatmeal cookies, these probably aren’t for you. 🙂
These are absolutely amazing, and are now my “go to” cookie recipe. Thanks, Mel, for the notes & weight measurements. They make such a difference in the cookies coming out perfect every time!
Yay, Christina! Happy these quickly became a favorite! Thanks for letting me know. 🙂
Haven’t made, but will be soon!
Excited to have a new go to quick easy recipe.
Yum! I loved the oat-y undertones and texture.
I made this pizookie style. I cut the recipe in half, and then used half the prepared dough in a 6-in cake pan. I cooked it for 16 minutes and it was a little crispy on the outside and warm and gooey. Served with ice cream, it was delicious! I saved the other half of the dough in the freezer for another pizookie night.
Oh my goodness, sounds amazing baked that way!
These are delicious! I just ate another one of these with my lunch and I might go back for dessert seconds…
We just moved to Boise and my cookie scoops and food processor are still in a box somewhere, so I did the old-fashioned spoon and hand rolling for the dough balls and used a spice grinder on the oats, lol. The things we do for cookies, right?
I made the dough on Friday and the first batch tasted a little flat, but then I remembered that you almost always use salted butter and I didn’t adjust for the fact that I used unsalted. A little sprinkle of flaky sea salt after the rest of them came out of the oven yesterday and they were perfect! So just a friendly reminder to fellow readers – pay attention to the recipe and make sure you adjust your salt if you use unsalted butter! 🙂
Um, dessert seconds are totally appropriate and heralded at my house. 🙂 I’m super impressed you made these just after moving. You are my hero. (Also, super fun you are in my neck of the woods!)
Yum yum yum! These are delicious! I added shredded coconut and coconut extract and they were divine!
YUMMMM!
These cookies were so yummy! I love that you give weight measurements in so many of your recipes. Things always turn out better for me when I use my kitchen scale. Thanks Mel! You are the best.
Thanks, Stephanie! So happy you loved these!
I love that I can count on you and your recipes EVERY SINGLE TIME. Every time. Bless you Mel. Much love.
Thank you so much, Jenny!
Is the 1 1/2 cups oats measured before blending?
Yes
Another home run, Mel! I’ve tried other recipe bloggers but always come back to your website for my family’s favorites. Thanks for all you do for us ❤️
That means so much to me, Audie, you have no idea. Thank you!
These cookies look very yummy. I wanted to ask if you had ever heard of bone broth. After 25 years of cooking for a big family I’m just now learning about how easy it is to make your own. I just use the roteisseries i get from Costco, pick most of the meat off, and chuck the bones in my Instant Pot along with whatever veggies/herbs I have in the fridge, garlic salt, and pepper. 2 hours on high pressure. The greatest part is how much more meat falls off the bone! I feel like I wasted so much meat 🙁 But, now I know and now you do too! 🙂 Happy cooking!
Bone broth is amazing!
Just perfect.
Thank you, Sarah!
Delicious! I did half semi sweet and half chips, they were very good!
Thanks, Melenie!!
These tasted great… but mine were completely flat? Followed the recipe but not sure what went wrong. I used European butter, not sure if that made a difference!
Hi Caroline – yes, European butter can make a difference! It has a different fat content and can alter the outcome of cookies. You might also need a bit more flour (depending on how you measure flour).
The blended oatmeal gives these cookies such a wonderful “bonus” flavor! They were moist and chewy too. I discovered these cookies also taste excellent when you eat them frozen (don’t ask…) 🙂
haha, no judging! especially because I, too, have eaten them frozen and completely agree. 🙂
So delicious! This is my new favorite cookie!
I loved reading that! Thanks, Melanie!
Soooo good and so easy! Loved these! Thanks for sharing. I love the blended oatmeal in them!
Thanks so much, Jen! Happy you liked these!
MMmm, just made these and they are so yummy! I love the light undertone that the oat flavor adds, it really makes for a good cookie! I sprinkled some flaky sea salt on the cookies when they came out which made for a perfect contrast of sweet and salty. I think next time I make these I will try adding a little almond extract. I think the oat and almond flavors would go really well together.
Fantastic idea about the flaky sea salt, Bri! YUM!
Yum yum yum
I can’t wait to make these. I might do 1 cup semi sweet chocolate chips and 1 cup M&M’s with some walnuts.
I have oat flour in the house and am wondering if I could just easily throw that in for the blended oats. Would using oat flour be the same as your course oats? Or is a grainier texture desired for the cookie?
Hi Natalie, the oat flour might be slightly finer than grinding the oats, so if you try it, maybe measure the oat flour with a light hand (don’t pack it into the cup)
If I use unsalted butter, will 3/4 tsp of salt be enough? If not, how much more salt should I use?
If using unsalted butter, increase the salt by 1/2 teaspoon.
These are fantastic! I used quick oats and they turned out perfectly! You have the best cookie recipes!
Delicious! I added a small sprinkle of flaked salt to the tops before baking.
Ooooh, I love that idea!
Mel,
When you prepared the large volume of cookies for the freezer, did you freeze the cookies after they were cooked?
Love your recipes!!!
Yes, I bake, cool, and freeze in gallon size ziplocs.
Fabulous recipe! I had small amounts of various chips to use and it ended making a very tasty cookie. I used mostly semi-sweet (reg and mini) and some dark chocolate chips. Will definitely make these again. Thanks.
I love throwing in all the bits of chips at the bottom of the open bags! I’m glad you ended up with a delicious result!
HOW do you keep such a trim figure? That’s what I really want to know! Xoxo
Ha…trust me…it’s not very trim, but it is happy! 🙂
These turned out great!
Thanks for letting me know, Bonnie!
Just finished making these and they look and taste wonderful!
Thanks, Lisa!
I can’t wait to try your recipe, I’ve used blended oats in other chic chip cookies before-so good, for something extra, add a bag of Heath chips to the dough, you won’t regret it!
That’s so funny you mention that because I made a batch two days ago and added heath bits and M&Ms…so yummy!
Do you know how much chopped nuts I can add without altering the rest of the recipe?
I haven’t tried adding nuts to this recipe, but you should be able to add 1 cup (as long as they aren’t chopped super fine) and be ok!
Delicious! Love that they don’t need to chilled but still thick. They turned out great, thank you!
Thanks, Brooklyn!
Delicious, of course! My large cookies (my scoop doesn’t have a # but it holds at least a couple of tablespoons) needed 15 minutes. I made a double batch but I don’t think they’ll last long in my house.
I’m happy you made them so fast, Vicky!! I made a batch yesterday, too, with a larger cookie scoop and got about the same yield!
We were craving chocolate chip cookies and I just happened to be scrolling on IG and see this recipe. I made the bakery style size and they turned out fabulous! Proving the weight for that size of cookie was incredibly helpful. Also, the fine oatmeal in it is a nice change up. Thanks for a great cookie recipe! I will be saving this one!
Thanks so much for letting me know what you thought, Elisa!!
This is not the first time I’ve been wanting to make a specific recipe and then POOF! you post something. I’ve been wanting to make this specific type of chocolate chip cookie with oatmeal because a good friend used to make something I’m guessing quite similar but she always used M&Ms for her kiddos. (cooooookies)
I’m definitely team semi-sweet morsels because as much as I love any and all chocolate, the milk chocolate is sometimes just a tad too sweet.
I will be making these tomorrow and glad to know they freeze well. Because it’s just the two of us. I used to send most of my baked goods to work with the hub, but they no longer allow that, thanks to the you know what. His co-workers have requested my cupcakes in the past. lol I miss baking random goodies. I do have a deep freezer. heh heh heh…
I totally get it, Andrea! I used to end lots of baked goods with my husband as well, but I can’t anymore. I don’t know if you are on Instagram or saw yesterday but I made these cookies and added M&Ms and they are fantastic!
These are good! Waiting for the bread to finish baking so I can put the cookies in the oven. In the meantime more dough is making it into my mouth .
You are not alone, Lachelle. Cookie dough left unbaked for longer than a couple minutes around here is a true danger.
Made them. Loved them. Love the chew factor from the oats. Delish!
I’m so happy you loved them (and thanks for making them so fast AND taking the time to let me know!)
These cookies are superb! They are the perfect blend of chocolate chip and oatmeal. Thank you for consistently posting great recipes that my family loves.
Yay! Thanks so much, Jordan!
These look very yummy! Will have to try them! I also need to make again sometime your coconut oatmeal chewy cookies. Those are so good! I think the first time I made them we were in the Bahamas on vacation and it seemed fitting making coconut cookies. So I have fond memories of those cookies. Have a good week Mel!
Oh, those are some of my favorite cookies! I’m actually making them this afternoon to put in the freezer for my parent’s visit this week because my dad loves them!
Hi Mel, how do these differ from your Doubletree cookie recipe? We love that recipe!!
Hi Pat! These cookies are a bit thicker and chewier than the Doubletree cookies. The cookies on this post have more oatmeal and no cinnamon. So the texture is just a bit different.
Thee cookies look really delicious! Could these cookies be made in baking pan for cookie bars? What size pan and baking time should they be?
Hi Gayle, I haven’t tried that with these cookies, but I bet they could! They would make a fairly thick pan of cookie bars in a 9X13-inch pan. I’d probably bake them at 350 degrees and check them after about 22 minutes?
For gluten-free friends — We have a very similar recipe and successfully substitute oat flour for the wheat flour to make them gluten-free. Super delicious and no one misses the wheat.
Great tip, thanks for sharing, Katie!
I’m fairly knew to gluten free baking. Which brand of flour do you use? Thanks for sharing your knowledge.
Katie, I read your comment again and I think you meant that you only use the oat flour in your recipe and not a gf substitute. Is that correct? If so, disregard my other question.
I just saw this when I was coming back to the recipe! We blend old fashioned oats in our vitamix to make oat flour. I then use that flour in place of the wheat flour. I hope that makes sense! Would be happy to answer any other gluten-free cooking/baking questions you have, I’m not sure if there’s a way we can be connected outside of these comments. 🙂
These look delicous!! Can’t wait to try!! Thank you, Mel!!
I so look forward to making this version chocolate chip oatmeal cookie! I do not see the chips in the ingredients. What kind of chocolate chips and how much? Thanks so much!
That’s an important detail! Sorry about that! I edited the recipe. Two cups chocolate chips. I always use semisweet, but you can really use any chip of your choice!
These sound and look AMAZING! I’m really bleary-eyed and haven’t had my tea yet this morning so it may just be the case I’m blind but I didn’t see the quantity of chocolate chips listed in the recipe. How many do you recommend, a cup or two? Thanks, Mel, my husband and I are long-time fans of your site and use your recipes in our house on a weekly basis… in fact, I shamelessly had an all-Mel week recently and there were no complaints or leftovers!!! 🙂
Sorry about that, Lindsey! I updated the recipe after posting. (Thanks for your sweet comment!)