Loaded Oatmeal Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
13 mins
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Total Time
23 mins
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Servings
12
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Calories
336 kcal
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Course
Baked Goods
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Cuisine
American
Loaded Oatmeal Chocolate Chip Cookies
Description
This recipe for Loaded Oatmeal Chocolate Chip Cookies blends old-fashioned rolled oats with a mixture including shredded coconut, chopped walnuts, and semisweet chocolate chips into a creamed butter and sugar base. The dough is carefully mixed to combine the flavors and textures evenly. Chilling the dough for at least two hours before baking helps maintain cookie shape and texture.
Baking creates cookies with chewy, moist centers accented by nutty texture from the walnuts, a subtle chew from the coconut, and sweet pockets of melted chocolate. The slow creaming and gentle mixing incorporate air for a balanced crumb without being overly dense. Flattening the dough slightly before baking encourages even cooking and uniform thickness.
These cookies suit casual snacks, packed lunches, or dessert plates requiring a mix of soft and crisp textures with classic sweet and nutty flavors.
The original notes recommend storing baked cookies airtight at room temperature for up to one week or freezing them for longer preservation. Unbaked dough can also be refrigerated for up to five days or frozen for up to four months to bake fresh cookies as needed.
Ingredients
- 1 egg large
- ½ cup butter 1 stick, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup old-fashioned rolled oats not instant or quick cook, whole
- 1 cup all-purpose flour
- ½ cup coconut sweetened shredded
- ½ cup walnuts pecans may be substituted; or nuts may be omitted, chopped
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 semi-sweet chocolate chips heaping cup
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Store baked cookies airtight at room temperature for up to one week or freeze for up to six months.
- Keep unbaked dough refrigerated for up to five days or frozen for up to four months, then bake fresh cookies as wanted.
- Flatten dough mounds slightly before baking to ensure even cooking and texture.
- Use old-fashioned rolled oats rather than instant or quick-cooking for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 336kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 36mg | 12% |
| Sodium | 118mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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