These jumbo Loaded Oatmeal Chocolate Chip Cookies are loaded up with nuts and toffee bits making them the ultimate oatmeal cookie.
Easy Loaded Oatmeal Chocolate Chip Cookies Recipe
How to Make the Best Loaded Oatmeal Chocolate Chip Cookies Recipe
These loaded oatmeal cookies, are an all-time family favorite chocked full of chocolate chips, toasted pecans and buttery toffee bits. They bake crispy around the edges and chewy on the inside, it’s the perfect combination any time you need a sweetfix. Don’t forget the cold milk.
- Ingredients you’ll need to make homemade Loaded Oatmeal Chocolate Chip Cookies: All purpose flour, quick cooking oats, baking soda, baking powder, ground cinnamon, salt, butter, granulated sugar, light brown sugar, large eggs, vanilla extract, milk chocolate chips, toffee bits and chopped pecans.
- Kitchen tools you’ll need: A large bowl, medium bowl, measuring cups and spoons, stand mixer or a hand mixer, baking sheets, cookie scoop, spatula and cooling rack.
- I make these jumbo size using a standard four ounce ice cream scoop. You can certainly make them smaller using a 1 1/2 ounce cookie or ice cream scoop. When changing the size, make sure you adjust the baking time, too.
- If you only have rolled oats on hand, you’ll need to pulse them a few times in a food processor to chop them just a bit finer. Be careful and don’t over process, we still want them to be noticeably oats in texture.
- You could swap out milk chocolate chips for dark chocolate chips or semi sweet chocolate chips in the same amount.
- You can omit the pecans or replace them with walnuts, if that suits your personal taste with no other adjustments needed.
- The toffee bits used in this recipe are sometimes called bits-o-brickle. They aren’t chocolate coated like Heath bits however you could use those, if you like. For the full toffee flavor use toffee bits.
- When scooping chilled cookie dough, it’s helpful to let it sit for just a few minutes on the counter. Please watch, you don’t want it to warm to room temperature completely but just soften enough to be able to scoop the dough more easily.
- Store baked Loaded Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days.
- Store unbaked cookie dough in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.
More Easy Cookie Recipes to Make
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
- 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
- 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]