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three half chocolate chip cookies stacked on each other on white parchment paper

Chocolate Chip Blended Oatmeal Cookies

Yield: 36 cookies
Prep Time: 25 minutes
12 minutes

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

Really Big Cookies: this recipe can also make 9-10 REALLY large bakery-style cookies. I weigh the dough (about 150 g/5.25 oz each cookie) and place them 4- to 5-inches apart on the baking sheet and bake for 13-15 minutes. 
Oats: I haven't tried using quick oats for this recipe, but it will probably work (use the same amount or slightly less).
Chocolate Chips: Ok, fine, you can use milk chocolate chips if you have to. :)
Yield: 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).