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:
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 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
Tried this recipe?Mention @melissassk or tag #melissassk!
I don’t have a stand alone mixer, Will a regular mixer due?
Sure, use what you have.
Can you leave out the toffee bits & it still turn out or are the bits a crucial ingredient?
You can omit, if you prefer.
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!
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!
Sure, if you like. Probably 1/2-1 cup your preference.
So… I did not add the raisins to my first batch. I used semi-sweet chips, the toffee bits with the chocolate on them (it’s all we had), and walnuts because we didn’t have any pecans. I got 8 of the larger size, and a dozen that were a bit smaller. We loved them! I will definitely be making these again!
Sounds great, thanks!
Really Good!
Thanks, Emily!
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.
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.
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.
Thank you!
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. ♥️
How nice, thanks so much for sharing the baking love with your co-workers.
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!!
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.
My family favorite
Wonderful, thank you!
Delicious !
Thank you!
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!!
I’m so happy you enjoyed these, thanks so much!
Loved the cookie, the flavor was wonderful. Easy to make & delicious to eat. Thanks for the recipe.
MJ
Thanks so much!
Do you know the baking time for smaller cookies?
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.
Great recipe
Thanks so much!
I made this cookie today and it is AMAZING!
Thank you so much.
Wonderful, thank you Mary!
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!!
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.
Love the addition of toffee bits!!! YUM!
These were a huge hit in my house!
Seriously the best version of oatmeal cookies. Love the extra goodies in these!