When oatmeal, chocolate chips and cookies collide the outcome could only be sheer bliss. These jumbo Loaded Oatmeal Chocolate Chip Cookies are loaded up with nuts and toffee bits making them the ultimate oatmeal cookie.
For The Love Of Loaded Oatmeal Chocolate Chip Cookies
Don’t Forget The Milk
These loaded oatmeal cookies, are an all-time family favorite chocked full of chocolate chips, toasted pecans and buttery toffee bits. I make these jumbo size using a standard 4 oz ice cream scoop. You can certainly make them smaller using a 2 oz ice cream scoop, just make sure you adjust the baking time, too. These cookies bake crispy around the edges and chewy on the inside, it’s the perfect combination any time of year. And, don’t forget the milk.
Other yummy cookies to try are these buttery Caramel Stuffed Cookies and Loaded Cookie Butter Snickerdoodles perfect for any occasion.
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Helpful Kitchen Items:
Loaded Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup salted butter softened [2 sticks]
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cup quick cooking oats
- 12 oz milk chocolate chips
- 1 cup English toffee bits
- 1 cup pecan pieces toasted
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper, set aside.
- In the bowl of a stand mixer, cream the softened butter, brown sugar, granulated sugar and vanilla. Add the eggs one at a time beating well after each addition.
- In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt. Gradually add the sifted dry ingredients to the creamed mixture beating just until fully combined. Stop and scrape the sides of the bowl as needed.
- Use a large spatula to mix-in the oatmeal, chocolate chips, toffee bits and pecans by hand. Mix until fully combined, the batter will be stiff. Remember, the toffee bits will melt while baking, don't be tempted to add liquid.
- For jumbo cookies, use a 4 oz ice cream scoop to divide the cookie dough. Leave 2-3 inches between each to allow for spreading. Using floured fingers flatten the centers.
- Bake for 16-18 minutes until golden and the edges are crispy. Cool for 15 minutes on the pan then remove to a cooling rack to cool completely.
- Yield: 24 jumbo cookies or 48 medium-large cookies [using a 2 oz ice cream scoop]
Notes
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marie says
My family favorite
Melissa says
Wonderful, thank you!
Stephanie says
Can you use regular old fashioned oats instead of quick cooking oats? It’s all I have in my pantry and this recipe looks delicious!!
Melissa says
You can adapt using old fashioned oats, sure. To achieve a similar texture, pulse them a couple of times in a food processor. Don’t grind just a couple of pulses. Measure first.
Mona Gibbs says
Just a quick shout out…
I’ve posted here before. These are such GREAT cookies! I use a 1/2 cup measuring cup to scoop out the dough. And the recipe makes such BIG cookies!! About a dozen! I can only fit two on a cookie sheet. But they are so good!! And so fun to give away. I wrap then individually with a cute “homemade” or “made with love” sticker on them.
I teach music at an elementary school. I’ve not seen many of my coworkers in person since March 6th. The other day, we did a drive by parade for our secretaries on Administrative Assistant Professionals Day. When we lined up for the parade to go drive by their houses to celebrate them, I made a cookie for each coworker who was driving a car in the parade. It was so fun to hand those out! I’ve made these during the school year and handed out to fellow teacher friends. So it was a good time to be reminded of “the old days” (of not so long ago!) and hand out a familiar cookie that I’ve shared with them before. The BIG version of this cookie (the 1/2 cup dough) is so fun!!
Thank you for sharing this recipe! It really is one of my go-to’s. ♥️
Melissa says
How nice, thanks so much for sharing the baking love with your co-workers.
Karen Driscoll says
This recipe is amazingly delicious. You can’t eat one. So addicting. They were gone so fast. So many friends asked for the recipe as well.
Melissa says
Thank you!
pat broyles says
are these cookies suppose to be soft or crunchy. The first batch I made with regular sugar and they were crunchy. The 2nd batch I made with Truvia Blend sugar and they were soft. Was it the sugar that made the difference? You use 1/2 cup Truvia Blend instead of 1 cup sugar. They taste the same except one was crunchy and one was soft.
Melissa says
When you change a crucial ingredient the outcome will be effected. I note in adapting you also changed the volume of the sweetener. So, yes, that’s the difference.
Emily Leroeye says
Really Good!
Melissa says
Thanks, Emily!