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.
Loaded Oatmeal Chocolate Chip Cookies
My family's love affair with freshly baked cookies usually begins quite young. When my youngest son was 4 years old, he looked up at me with his big blue eyes and said matter-of-factly, "Momma, I'm hungry." My first inclination was to start a laundry list of possible healthy snacks that he could choose from to eat but instead I asked, "What would you like to eat?" He quickly answered "Cookies and milk like Santa!" We were in the Springtime of the year, making it such a cute and quite unexpected response. Shortly after his announced his wish that's right, you guessed it, I was in the kitchen whipping up cookies for him and his brother. I don't blame him at all, I can't imagine a single day that warm cookies and a glass of milk wouldn't hit my proverbial sweet spot. It's one of the many joys of being a Mom, making and baking warm cookies and a lifetime of memories with my kids.
Helpful Tips for Making Chocolate Chip Oatmeal Cookies
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 ounce ice cream scoop. You can certainly make them smaller using a 2 ounce cookie or ice cream scoop. When changing the size, make sure you adjust the baking time, too.
- You may omit the nuts or replace them with walnuts, if desired with no other adjustments needed.
- This cookie dough can be stored in an airtight container, well chilled for up to 1 week and frozen for up to 2 months.
- When scooping chilled cookie dough, it's helpful to let it sit a few minutes on the counter. Please watch, you don't want it to warm to room temperature completely, just soften enough to scoop the dough easily.
- These cookies bake crispy around the edges and chewy on the inside, it's the perfect combination any time of year. Don't forget the milk.
Other Cookie Recipes to Add to the Menu
As mentioned previously, there's no wrong time of year to whip up a batch of cookies for dessert. Now, that my kiddos are teenagers, a pan of cookies still brings them out of the woodwork. Other yummy cookies to try:
- Homemade Butter Pecan Cookies a Southern favorite!
- Baby Ruth Cookies filled with chopped candy bars.
- Chewy Molasses Cookies will be the star of your fall desserts.
- Pecan Pie Thumbprint Cookies combine two classics.
- Colorful Funfetti Cream Cheese Sugar Cookies.
- Loaded Cookie Butter Snickerdoodles from Bread Booze and Bacon perfect for any occasion.
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Helpful Kitchen Items:
Loaded Oatmeal Chocolate Chip Cookies
Servings: 24 Jumbo Cookies (48 Medium-Large Cookies)
Calories: 298kcal
Ingredients
- 1 cup salted butter softened [2 sticks]
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ 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
To toast the pecans, lay in a single layer on a cookie sheet. Roast for 6-8 minutes in a 350°F oven. Cool completely before adding to the cookie dough
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 171mg | Potassium: 100mg | Fiber: 2g | Sugar: 33g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Barbara Verstraete
Can the scooped dough be frozen to cook later? If so should baking time be adjusted?
Melissa
You can freeze the cooking dough in rounds, yes. You likely will need to let them bake longer, check them per the end of baking time in the recipe and add from there.
Peggy Keller
If omitting pecans, is extra flour needed?
Melissa
No other adjustments needed.
Ilse
These are my go to cookies. Since I can't use nuts I substitute craisins instead and substitute brown sugar for the white. They turn out beautifully.
Melissa
I'm so happy you're loving these, thanks!
Katie
I only have rolled oats and instant oats. How do I accommodate for that? Or are quick cooking oats the same as instant?
Melissa
Quick oats are not instant oats and I don't recommend using instant oats for these cookies. You can use rolled oats, if preferred.
Dale chase
I have been on a quest to find the best oatmeal chocolate chip cookie, and this is it. Great right out of the oven and still great a couple days later. No too sweet, just right! Love this recipe!!!
Melissa
Thank you so much!
Jovontae
Can I use unsalted butter if I’m out of salted butter?
Melissa
Absolutely, no problem.
Jovontae
Can I use old fashion oats?
Melissa
If you choose to, they need to be pulsed a couple of times in a food processor to give them a smaller texture. Quick cooking works best.
Debra
This cookie recipe was absolutely delicious!! My family loved it. I made the cookies smaller and got about 5 dozen. I’ll definitely be making these again!
Melissa
I'm so happy you enjoyed these, thanks!
Gloria
I have a new favorite Monster cookie!!! These are a pretty cookie as well.
Melissa
Thanks so much!
Beverly
Can you use semi sweet chocolate chips instead of milk chocolate.?
Melissa
If you prefer.
Cindy
Just made these for my friends and they all loved this recipe. A little different from oatmeal cookies and choc chip cookies.
Very simple and easy to make.
Melissa
Thank you, Cindy!