Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Some things don’t require an explanation, this is one of them.  Enjoy!

Oatmeal Chocolate Chip Cookies

March 22, 2017
: 40 cookies
: 20 min
: 10 min
: 30 min
: easy


  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups brown sugar, packed
  • 3/4 cups sugar
  • 2 eggs
  • 2 cups all purpose flour
  • 2 1/2 cups oatmeal, very finely blended
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 1/2 teaspoons vanilla extract
  • 2 (8oz) Hershey bars, grated
  • 1 (12oz) bag good quality semi-sweet chocolate chips
  • 1 1/2 cups almonds, finely chopped
  • Step 1 Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
  • Step 2 Using a Cuisinart, fitted with a blade attachment, finely blend the oatmeal into a fine powder and set aside.
  • Step 3 In a medium size mixing bowl combine the flour, oatmeal, salt, baking powder and baking soda. Mix well.
  • Step 4 In a mixer, such as KitchenAid, fitted with a paddle attachment, cream the butter and both sugars.
  • Step 5 Add the eggs and vanilla.
  • Step 6 With the mixer on low, slowly add the dry ingredients to the egg mixture and mix well to incorporate.
  • Step 7 Add the chopped nuts, grated chocolate and chocolate chips. Mix well.
  • Step 8 Using your hands, roll the cookie dough into balls (I typically use a heaping 2-tablespoon scoop to measure) and place on the prepared baking sheet, about 2 inches apart.
  • Step 9 Bake the cookies for 9/10 minutes. Let cool slightly to set.

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4 thoughts on “Oatmeal Chocolate Chip Cookies”

  • My favorite dessert ever. Two questions. 1/ Why is it important to blend the oatmeal into powder? Does it help the texture or uniformity of baking? 2/ Roll dough into balls? What does a ball as opposed to a blob due to the ultimate product? I tend to like a skinnier cookie. Will this help? Thanks so much! Genuinely curious in order to perfect my favorite cookie.

    • Hi Nikki, thanks for reaching out. You are correct, grinding the oatmeal helps with the texture of the cooking, making them a bit more like a chocolate chip cookie rather than an oatmeal one, just richer. I prefer making dough balls verses dough blobs because it makes a more uniform cookie shape–I like consistency. For a skinnier cookie, you can try gently flattening them with a metal spatula a few minutes into the baking process.

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