Loaded Oatmeal Chocolate Chip Cookies

Course Cookies, Dessert

Cuisine American, Southern

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

Prep Time 20

Cook Time 18

Cooling Time 1

Total Time 1 38

Servings Jumbo Cookies (48 Medium-Large Cookies)

Calories 298kcal

Author Melissa Sperka

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.

- 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.