Chocolate Chip Blended Oatmeal Cookies

Chocolate Chip Blended Oatmeal Cookies puts butter, packed light brown sugar and granulated sugar at the center of a cookie recipe and finishes in about 25 minutes, enough for 36 cookies.

• Yield 36 cookies
• Ready in 25 minutes

Ingredients

• 1 cup butter (I use salted), softened
• 1 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs (100 g out of shell)
• 2 teaspoons vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 2 1/4 cups all-purpose flour
• 2 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. 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.
3. Add the eggs and vanilla. Mix until well-combined, scraping down the sides of the bowl as needed.
4. Measure the oats into a blender or food processor and process until the oats are blended into a coarse powder.
5. 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.
6. 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.
7. 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.

Let the center settle before you cut it, or the slices will slump.