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 too, making these the ultimate oatmeal cookie.
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.
You may also like: Caramel Stuffed Cookies, Loaded Cookie and Cream Cupcakes and Loaded Cookie Butter Snickerdoodles.
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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]
Recipe 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
Anonymous says
What are English toffee bits (in recipe for Loaded Oatmeal Chocolate Chip cookies). Thank you.
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!