The Ultimate Oatmeal Chocolate Chip Cookie
Stop looking for an oatmeal chocolate chip cookie recipe. You found it. These are the ultimate oatmeal chocolate chip cookies. Once you taste these masterpieces, this will be your go to recipe! What puts these cookies over the top are the chocolate bars that are grated and mixed into the dough. Yes, grated into the dough. We are not just using chocolate chips here! Plus, since half of the oatmeal is ground into a flour, the cookies have a less coarse texture than other oatmeal cookies.
These delectable cookies do take a bit more work than the traditional cookie, but it is so worth it. You will need a blender or food processor to blend some of the oats and chocolate bar. You can also use a cheese grater to grate the chocolate, but using a food processor is much quicker. Plus, the chocolate bars can get melty as you hold them while grating.
Are you drooling yet? Let’s get started baking already!
Ingredients
- 2 cups All Purpose Flour
- 2.5 cups Quick Cook Oats, divided
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 4 oz Milk Chocolate Bar, graded
- 1 cup Butter, softened
- 1 cup Brown Sugar
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 12 oz Semi-Sweet Chocolate Chips
- Chopped M&M candies, optional
It was Valentines day weekend when I baked these cookies, so I got festive and added red, white, and pink M&M candies. This is optional, but encouraged 🙂
Making the Oatmeal Chocolate Chip Cookies
- Begin by preheating the oven to 375F. Pull out the butter and eggs to allow them to get to room temperature.
- Blend 1 1/4 cups of quick-cook oats into a flour-like consistency using a blender or food processor. You will want the oats to be a fine powder.
- In a medium bowl, mix the blended oats, remaining 1 1/4 cup of quick-cook oats, all purpose flour, salt, baking soda, baking powder.
- In the blender or food processor, pulse the chocolate bar until it is a fine powder. Be sure to pulse the blender or food processor instead of leaving it running. The motor and blades can become warm and start to melt the chocolate if it is left running. The chocolate bar can also be grated on a cheese grater. Your hands may get a little chocolatey, but that’s okay 🙂 Add the chocolate to the flour mixture and mix well.
- In a stand mixer, cream together the softened butter and both sugars.
- Add the eggs, one at a time to the butter and sugar mixture. Once the eggs are incorporated, add the vanilla.
- Slowly add the flour mixture into the butter mixture. Mix until the wet and dry ingredients are combined. Scrape the bottom and sides of the bowl to ensure the dough is fully mixed. The dough will be thick!
- Mix in the chocolate chips.
- Using a spring-loaded cookie scoop, scoop the cookie dough into balls and place on a cookie sheet. Leave about 2 inches of room between the cookies as they will spread.
- Bake the cookies for 8-10 minutes depending on your desired cookie-doneness-level.
- Allow the cookies to cool for a few minutes before enjoying with ice cream or a glass of cold milk!
Can I freeze the cookie dough?
These cookies do freeze well. To freeze the cookie dough, use a spring-loaded cookie scoop to scoop the cookies into uniform balls. Place the cookies in a baking dish lined with parchment paper. Cover the cookies with plastic wrap and allow to freeze for 1 hour or until firm. Remove the cookies from the baking dish and transfer into an airtight container. Use parchment paper in between layers to prevent cookie dough balls from sticking together. To bake the frozen cookies, drop the oven temperature to 350F and bake for about 12-15 minutes.
Variations
- Add chopped walnuts for an added crunch!
- Use a dark chocolate bar instead of milk chocolate for a less sweet version
- Use half semi-sweet chocolate chips and half white chocolate chips
- Mix in festive M&M to match the holiday you are celebrating!
Looking for Another Sweet Treat?
Check out my Healthier Chocolate Chip Cookie Dip or my Nutella & Strawberry Cheesecake Puff Pastry!
The Ultimate Oatmeal Chocolate Chip Cookie
Equipment
- Blender or Food Processer
- Cookie Sheet
- Cooling Rack
Ingredients
- 2.5 cups Quick Cook Oats divided
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 4 oz Milk Chocolate Bar graded
- 1 cup Butter softened
- 1 cup Brown Sugar
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 12 oz Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 375°F
- Blend 1 ¼ cups of quick-cook oats into a flour-like consistency using a blender or food processor.
- In a medium bowl, mix the blended oats, remaining 1 ¼ cup of quick-cook oats, all purpose flour, salt, baking soda, and baking powder.
- In the blender or food processor, pulse the chocolate bar until it is a fine powder. The chocolate bar can also be grated on a cheese grater.
- In a stand mixer, cream together the softened butter and both sugars.
- Add the eggs, one at a time to the butter and sugar mixture. Add the vanilla.
- Slowly add the flour mixture into the butter mixture. Mix until the wet and dry ingredients are combined. Scrape the bottom and sides of the bowl to ensure the dough is fully mixed.
- Add the chocolate chips and blended chocolate bar.
- Scoop the cookie dough into balls using a spring-loaded cookie scoop and place on a cookie sheet.
- Bake for 8-10 minutes
- Allow cookies to cool on a cookie rack.