Loaded Oatmeal Cookies
Get ready to fall in love with these irresistibly chewy and flavorful Loaded Oatmeal Cookies, the ultimate crowd-pleasers for your next sweet treat craving! Bursting with hearty old-fashioned oats, rich semi-sweet chocolate chips, plump raisins, crunchy walnuts or pecans, and a hint of tropical sweetness from shredded coconut, these cookies are the perfect balance of texture and taste. Warm notes of cinnamon and vanilla elevate every bite, making them a cozy favorite for any occasion. With just 20 minutes of prep time, these easy-to-make cookies bake to golden perfection in under 10 minutes, yielding soft centers and crispy edges. Perfect for lunchbox treats, holiday cookie platters, or an indulgent snack paired with your favorite warm beverage. Try these Loaded Oatmeal Cookies today for a dessert that’s as satisfying as it is versatile!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 0.5 cup raisins
- 0.5 cup chopped walnuts or pecans
- 0.5 cup shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the oats, chocolate chips, raisins, nuts, and shredded coconut until evenly distributed throughout the cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked. Do not overbake, as the cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
6582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.5 g | 431% | |
| Saturated Fat | 185.2 g | 926% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 869.0 g | 316% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 504.8 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 550 mg | 42% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2671 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
