Cheat Day | Can You Make Cookies in a Blender? (2024)

Short answer? Yes. But you'll miss your electric mixer. A few months ago I was lured by the idea of making cookies in a blender when I saw

Ninja advertising its blenders as cookie-making devices. The thought of saving counter space by using a blender rather than an electric mixer was intriguing.

The people at Ninja were nice enough to send me all three of their Ninja blenders, which included a full-size blender, a squatter one (pictured above), and a pulse-system equipped with single-serving cups (perfect for smoothies). With so many new tools, I recruited Matt Lewis from Brooklyn's fabulous Baked bakery to give me a cookie recipe that calls for a mixer. He came back with an amazing Cowboy Cookie—a mix of salty-sweetness, thanks to the addition of pretzels and chocolate chips. So how did the Ninja fare? Not so great.

This handy tool comes with many attachments—even one for batters and doughs. But I found that I had to stop after every few pulses and squeeze a spatula to the bottom to scoop up the flour that wasn't being incorporated. And sometimes, after doing this, the attachment would come ajar and wouldn't pulse—even after adjusting. I actually found it easier to make cookies with the metal blade in the smaller blenders (like the one above). The taller the blender, the more the ingredients pooled in the bottom and refused to mix together. Plus, I found that I couldn't get a true creamed effect of the butter and sugar like you would if using an electric hand-held mixer or MixMaster.

So can you make cookies in a blender like Ninja suggests? Yes, but you may develop a slight headache. But not to totally discount these blenders, they are a useful resource for chopping vegetables, puréeing soups, and making frosting. Plus, they are 100 percent BPA free.

If you already have a Ninja—or any blender—play around with it. You might find it a reasonable alternative to the weighty and pricey Kitchen Aids or MixMasters, that is, if you are a patient person. And if you need an amazing cookie recipe, try out these Cowboy Cookies from Baked Explorations: Classic American Desserts Reinvented.

What You'll Need:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine. In the bowl of a standing mixer fitted with the paddle attachment [I used the Ninja Blender], beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder in a 1⁄4 cup of hot water and add it to the bowl, mixing until combined. Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and 1⁄2 cup of the pretzel pieces. Cover the bowl tightly and refrigerate the dough for at least 4 hours. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Use a small ice-cream scoop to dig out dough in 2 tablespoon–size balls (or use a tablespoon measure) and place the dough balls onto the prepared baking sheet about 1-inch apart. Sprinkle the remaining 1⁄4-cup pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don’t smash the cookie—you just want to slightly flatten the ball and push the pretzel pieces into the dough. Bake until the edges of the cookies are golden brown or just start to darken, about 11 to 13 minutes. Rotate the pan halfway through cooking to ensure even baking.