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Thick & Chewy Ground Oatmeal Chocolate Chunk Cookies

ground oatmeal chocolate chunk cookies
oats ground in a blender
ground oatmeal chocolate chunk cookies

I think pretty much everyone loves chocolate chip cookies. But some people are scared as soon as they hear the word “oatmeal” in the name. These will change your mind! The oats are ground in a blender first, so they add just a wonderful texture and slight oat flavor to the cookies. These are my go-to cookies if I’m not sure what to make. Every time I make them I get compliments on them.
 In high school I had a friend whose mom made these (with the addition of butterscotch chips) and we called them PMS cookies. I decided to grow them up a bit and name them as descriptively as I could. They are thick (especially if you refrigerate the batter), the right amount of chewy, full of ground oatmeal and chocolate chips (or chocolate chunks as I prefer).
 The more times I use chocolate chips, the more I realize how much I don’t love them. Although warm cookies with melty chocolate chips are wonderful, the chocolate flavor in chocolate chips just isn’t that great the next day. Plus I like a little darker chocolate. So I have started using chopped dark chocolate bars.

ground oatmeal chocolate chunk cookies

I have found two budget-friendly dark chocolate bars for baking:
1) Trader Joe’s Pound Plus Dark Chocolate Bar (from Belgium)

ground oatmeal chocolate chunk cookies

2) Ikea Dark Chocolate Bar (from Germany).
Yes, Ikea sells pretty darn good chocolate. A bar is about $1 and I use about 1, maybe 2 bars in a batch of cookies, so that’s as cheap or cheaper than using chocolate chips. Plus, the flavor is much better!

Try using a chocolate bar the next time you bake cookies and let me know what you think. And… please try this recipe! You won’t be disappointed.

Thick & Chewy Ground Oatmeal Chocolate Chip Cookies


Oats ground in a blender add delicious texture and flavor to these buttery chewy chocolate chip cookies. They turn out great every time.

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20 MIN


40 MIN


1 HR


  1. 1 cup (2 sticks) butter, softened (I use salted)
  2. 1 cup brown sugar
  3. 1 cup sugar
  4. 2 large eggs
  5. 2 tsp vanilla extract
  6. 2 cups all purpose flour
  7. 2 1/2 cups rolled oats
  8. 1 tsp salt
  9. 1 tsp baking soda
  10. 1 tsp baking powder
  11. 2 cups chocolate chips (or 8 oz dark chocolate bar, chopped)
  12. 1 1/2 cups chopped walnuts (optional)


  1. Preheat oven to 375 degrees F.
  2. Place oats in a blender or food processor (I prefer blender) and blend until powdery. This make take a few minutes. Set aside.
  3. In a stand mixer with the paddle attachment (or using a hand mixer), cream butter and sugars until combined. Add eggs one at a time and mix, scraping down the sides of the bowl to make sure they’re well combined. Add vanilla and mix again.
  4. All at once pour in flour, salt, baking powder and baking soda. Turn mixer on low and mix until nearly combined. Scrape sides of bowl and mix again. Add oats, mix again, scrape mix again. Try not to mix too much – just enough to make sure everything is well-combined. Add chocolate and mix again (or stir in by hand).
  5. If you have time, refrigerate the dough for 2 hours or more. This helps the cookies stay thicker when they bake. If not, drop by rounded tablespoons onto a cookie sheet. I flatten mine slightly so they are disc-shaped.
  6. Bake for about 10 minutes or until golden brown in preheated oven. Let cool on pan for a couple minutes, then transfer to a wire rack to finish cooling.

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