Loaded Oatmeal Chocolate Chip Cookies

These jumbo Loaded Oatmeal Chocolate Chip Cookies are filled with nuts, chocolate chips and toffee bits transforming them into the ultimate oatmeal cookie.

Ingredients to Make Loaded Oatmeal Chocolate Chip Cookies Recipe

When oatmeal, chocolate chips and cookies collide the outcome could only be sheer bliss. Making fresh cookies is one of the many joys of  being a baking Mom and creating a lifetime of memories with my family is priceless. Ingredients to make these Chocolate Chip Oatmeal Cookies: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the cookie dough.
• Leavening – Baking powder, baking soda and salt give lift to the dough.
• Oats – Quick cooking oats allow for a tender texture. (Not instant oatmeal)
• Sugar – Light brown sugar and granulated sugar for sweetness.
• Butter – One cup salted or unsalted butter for richness.
• Whole Eggs – Eggs stabilize the cookie dough.
• Flavoring – Vanilla extract adds creamy floral notes.
• Spice – Ground cinnamon for a hint of spice.
• Mix-ins – Milk chocolate chips, English toffee bits and chopped pecans for texture.

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 anytime you need a sweetfix.

• Heat Oven and Prepare the Pan – Line two sheet pans with parchment paper.
• Cream Butter and Sugar – Using an electric stand mixer or hand mixer, cream together the butter, brown sugar, granulated sugar and vanilla.
• Add Eggs – Add the eggs one at a time beating well after each addition.
• Sift the Dry Ingredients – Use a whisk to sift together the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt.
• Combine – Gradually add the sifted flour mixture to the creamed mixture beating just until fully combined.
• Add the Mix-ins – Use a large spatula to mix-in the oatmeal, chocolate chips, toffee bits and pecans by hand. Mix until evenly distributed. The batter will be stiff.
• Divide Cookie Dough – For jumbo cookies, use a 1/4 cup ice cream scoop or cookie scoop to divide the cookie dough.
• Transfer to the Prepared Pan – Leave 2-3 inches between each to allow for spreading. Using floured fingers flatten the centers.
• Oven – Bake per the recipe until lightly golden brown and the edges are crispy.
• Cool – Transfer to a cooling rack to cool completely.

Tips for Making Chocolate Chip Oatmeal Cookies

• Kitchen Equipment 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.
• Soften the Cookie Dough: When scooping chilled cookie dough, it’s helpful to let it sit out for around 10-15 minutes on the counter. Please note, you don’t want it to warm to room temperature completely, but just soften enough to be able to scoop the dough more easily.

Recipe Variations and Substitutions

• Size Options: I make these jumbo size using a standard 1/4 ounce ice cream scoop. You can make them smaller using a 1 1/2 ounce (2 Tbsp) cookie or ice cream scoop. When changing the size, make you’ll also need to adjust the baking time, too.
• Oatmeal: 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.
• Chocolate Chips: You could swap out the milk chocolate chips and use the same amount of dark chocolate chips or semi-sweet chocolate chips. You could also change the flavor profile using white chocolate chips, peanut butter chips or use butterscotch chips in place of toffee bits.
• Nuts: You can omit the pecans or replace them with walnuts, if that suits your personal taste, with no other adjustments needed.
• Toffee Bits: 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.

Storage and Leftovers

• Leftovers: Store baked Loaded Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days.
• Storing Cookie Dough: Store unbaked cookie dough in an airtight container in the refrigerator for up to one week.
• Freezer: You can freeze the dough balls for up to 3 months. Bake from frozen per the recipe adding 5-10 minutes to the bake time.

More Easy Cookie Recipes to Make

• Homemade Butter Pecan Cookies a Southern favorite!
• No time to bake? Whip up a batch of Edible Cookie Dough.
• 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.
• Peanut Butter Cookie Sandwiches are filled with warm chocolate ganache.
• 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: 

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer

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4.95 from 34 votes

Loaded Oatmeal Chocolate Chip Cookies

Prep Time20 minutes mins

Cook Time18 minutes mins

Cooling Time1 hour hr

Total Time1 hour hr 38 minutes mins

Course: Cookies, Dessert

Cuisine: American, Southern

Keyword: chocolate-chip-oatmeal-cookies, loaded-oatmeal-chocolate-chip-cookies, oatmeal-cookies

Servings: 24 Jumbo Cookies (48 Medium-Large Cookies)

Calories: 298kcal

Author: Melissa Sperka

Ingredients

• 1 cup salted butter softened [2 sticks]
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 tsp 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 large bowl use an electric mixer to cream together butter, brown sugar, granulated sugar and vanilla. Add the eggs one at a time beating well after each addition.
• In a separate medium bowl, use a whisk to sift together the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt.
• Lower the speed of the mixer and 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 1 1/2 ounce ice cream scoop or cookie scoop.)
• Toasting the Pecans: To toast the pecans, spread 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. This can be done up to one day in advance.

Notes

• • Size Options: I make these cookies jumbo size using a standard size ice cream scoop. You can make them smaller using a 1 1/2  Tbsp cookie or ice cream scoop. When changing the size, you’ll also need to adjust the baking time accordingly.

• • Oatmeal: 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 and grind them too finely or it will change the texture of the cookies.

• • Chocolate Chips: You could swap out the milk chocolate chips and use the same amount of dark chocolate chips or semi-sweet chocolate chips. You could also change the flavor profile using white chocolate chips, peanut butter chips or use butterscotch chips in place of toffee bits.

• • Nuts: You can omit the pecans or replace them with walnuts, if that suits your personal taste, with no other adjustments needed.

• • Toffee Bits: 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.

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

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