Chocolate Chip Blended Oatmeal Cookies
User Reviews
4.9
Chocolate Chip Blended Oatmeal Cookies
Description
This cookie recipe begins by thoroughly creaming salted butter with light brown and granulated sugars until fluffy, providing a light texture. Eggs and vanilla extract are added for moisture and flavor. The old-fashioned rolled oats are ground to a coarse powder to integrate evenly into the dough without the texture of whole oats but maintaining oat flavor.
All-purpose flour and baking leaveners like baking soda and baking powder are combined with oats and then folded into the batter. Semisweet chocolate chips are incorporated last, distributing chocolate throughout. Baking at 350°F results in cookies that are lightly golden around the edges with a tender center.
The recipe can be adjusted to make very large bakery-style cookies by using heavier portions of dough per cookie and extending baking time. The resulting cookies have a balance of oat chewiness and soft crumb complemented by melted chocolate chips. The cookie count varies by size, from 30-36 smaller or about 10 large bakery-size cookies.
Using quick oats in place of rolled oats is likely possible but not tested here. Milk chocolate chips can substitute for semisweet if desired, though the flavor profile will be sweeter and softer.
Ingredients
- 1 cup butter salted, softened
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large egg 100 g out of shell
- 2 teaspoons vanilla extract
- 1 ½ cups rolled oats old-fashioned
- 2 ¼ cups all-purpose flour
- 2 cups chocolate chips semisweet
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
- For large bakery-style cookies, portion about 5.25 ounces of dough each and bake for 13-15 minutes, spacing them 4 to 5 inches apart.
- The recipe has not been tested with quick oats but they may work with slight adjustments.
- Semisweet chocolate chips provide balanced chocolate flavor; milk chocolate can be used as a substitute.
- The batch yields approximately 30-36 standard cookies using a #40 scoop (2 tablespoons dough each).
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 130kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 137mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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