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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Anonymous says
What are English toffee bits (in recipe for Loaded Oatmeal Chocolate Chip cookies). Thank you.
Barbara says
Toffee bits are found in chocolate chip area. sometimes called Heath Bar bits. Caramel chips are good too. I like to add chopped dried cherries.
Melissa says
They’re also called bits-o-brickle. They’re readily available on the baking aisle of most grocery stores with the chocolate chips.
Margie says
I have just recently found your website and subscribed. You have the most delicious recipes on the web. Do you have any cook books published? I can’t wait to try this one.
Melissa says
Hi Margie, welcome! I’m delighted you found my website and you’re enjoying my recipes. Stay tuned on the cookbook I hope to have one in print at some point. Until then, stop by and visit anytime. ~ Melissa
cindy says
These look great! Can’t wait to try!
Karen says
I really like your recipes but trying to print them is a problem..first of all: no PRINT link and secondly having to copy and paste all those pictures leaves me using more paper than I want to. Plus the time of erasing all the pictures from my print site. Thanks.
Melissa says
Karen, There is a BRIGHT green print button at the end of every post with the share buttons. You can choose to print with or without the images. It has been there for years.
Melissa says
Cindy, thank you so much for such a sweet comment. It reminds me why I continue to share my beloved recipes. Thanks for stopping by and come visit often!
Melissa says
Hi Effie, I am so happy you love these cookies. We love them, too. Thanks for taking the time to let me know.
Effie says
Making these cookies again today for the 2nd time! I have a neighbor and family that have HUGE sweet cravings and devour them very quickly! Plan to hide a few to welcome the new neighbors to the neighborhood! Thanks for this wonderful recipe!
Liz Saum says
My family loves these cookies! The flavones are amazing! I’ve made them several times and also shared your recipe/website with friends. I would like the cookies to be a little more chewy and softer. I’ve tried shortening the cooking time, but they still seem to harden upon cooling. Any suggestions for a chewer cookie with this recipe?
Melissa says
Hi Liz, that’s an interesting observation, I have never had them harden. My first advice is to be certain you’re using quality ingredients and try not to substitute i.e. margarine for butter. It does sound like you have a rather hot oven as well, if lessening the baking time yielded the same result, as over baking will cause them to dry out. My inclination in this instance is to suggest you add a couple of extra tablespoons of butter to the batter for moisture however, I have never tested this and can’t attest to the result. Thanks for visiting and sharing with your friends!
Nancy says
, I just wanted to let you know this is a great sugar free cookie as well, I don’t eat processed sugar, I use swerve sugar replacement and sukrin brown sugar alternative, and I didn’t have any toffee pieces so used unsweetened coconut. Oh my goodness they are so good. When using sugar alternatives you have to put a little more fat, I used the butter and 3 tablespoons coconut oil.
Great recipe
Thank you
Nancy
Melissa says
Thanks for the tips, Nancy!
Melinda says
Hello Melissa – love your recipes thank you! Can you omit the pecans and toffee bits? Thank you. Melinda
Melissa says
Hi Melinda, sure. The cookie will have a different texture but, you can. Thanks for visiting!
Ellen Dang says
5 stars. These are so yummy.Easy to make!! Become a family favorite. Making them weekly. I added cranberries this time. Not enough raisons. I rehydrate my raisons and cranberries so the are softer in the cookies. Thanks for the great recipe
Melissa says
I’m so happy you’re enjoying these we love them, also. Thanks for visiting!
Ashley @ Wishes & Dishes says
Love how these stay chewy on the inside! Yum!
Carrie says
So wonderful, thank you
Liz says
I cannot get enough of these cookies! I’m a sucker for oatmeal cookies and these are the best!
Jennifer Farley says
These are so good! I love the base of these being oatmeal.
Erin says
The toffee is the BEST touch!
Brenda says
These cookies are a 10!!
Susie says
Seriously the best version of oatmeal cookies. Love the extra goodies in these!
Toni says
These were a huge hit in my house!
Aysegul Sanford says
Love the addition of toffee bits!!! YUM!
Mona Gibbs says
These are the best cookies EVER! My 86 year old dad who passes out compliments very sparingly, told me how much he liked this cookie!
The big cookies made with the 4 oz ice cream scoop…are so fun! So huge! Love it!
Might you have any other recipes that makes cookies this big? Love it! Great bake sale items as well!! Thanks for posting this!!
Melissa says
Hi Mona, I’m so happy your family enjoyed these. We’re cookie lovers so, yes I have many cookie recipes in my recipe index. Browse here when you have time.
Mary says
I made this cookie today and it is AMAZING!
Thank you so much.
Melissa says
Wonderful, thank you Mary!
Perry Hall says
Great recipe
Melissa says
Thanks so much!
Renee Brashear says
Do you know the baking time for smaller cookies?
Melissa says
Since we may have two different ideas about the size of a smaller cookie, you could check at 8 minutes and add additional time from there.
MJ says
Loved the cookie, the flavor was wonderful. Easy to make & delicious to eat. Thanks for the recipe.
MJ
Melissa says
Thanks so much!
Karen W. says
Yummy!! Made these today for my husband as a valentines treat. Made one change and one addition. Split the chocolate chip amt in half and did half butterscotch chips (had an open bag to use). I added 1 cup of shredded coconut to the mix also. These are delicious!!
Melissa says
I’m so happy you enjoyed these, thanks so much!
Charlotte Rodden says
Delicious !
Melissa says
Thank you!
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!
Nancy D says
Could I add raisins to this recipe? If so, how much would you suggest? These sound wonderful as is, and I may make both ways!
Melissa says
Sure, if you like. Probably 1/2-1 cup your preference.
Nancy D says
Perfect, thanks! I’ll let you know how they turn out. Mom & I live in a small town and we like to bake treats for our local PD!
Trudy says
Can you leave out the toffee bits & it still turn out or are the bits a crucial ingredient?
Melissa says
You can omit, if you prefer.
Cherise says
I don’t have a stand alone mixer, Will a regular mixer due?
Melissa says
Sure, use what you have.
Cindy says
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 says
Thank you, Cindy!