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Loaded Oatmeal Chocolate Chip Cookies
4.6 from 312 votes

Loaded Oatmeal Chocolate Chip Cookies

Loaded Oatmeal Chocolate Chip Cookies combine rolled oats, shredded coconut, walnuts, and chocolate chips in a butter and sugar cookie base. The dough is creamed thoroughly before mixing in dry ingredients, then chilled before baking, resulting in cookies with chewy centers and a rich mix of textures from nuts, coconut, and chocolate. These cookies offer a hearty and satisfying treat good for a snack or dessert.

Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
Servings: 12
Calories: 336 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 336

% 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.