Loaded Oatmeal Cookies Paula Deen
Get ready to indulge in the ultimate treat with Paula Deen's Loaded Oatmeal Cookies! These delectable cookies are a delightful fusion of textures and flavors, featuring hearty old-fashioned oats, melty semisweet chocolate chips, crunchy pecans, chewy sweetened coconut, and optional plump raisins. Infused with warm cinnamon and a hint of vanilla, every bite delivers a comforting, homemade taste that’s perfect for any occasion. Quick and easy to prepare, these cookies bake up soft and golden in just 12 minutes, making them ideal for busy bakers. Whether you're serving them fresh out of the oven or storing them for up to five days, these chewy oatmeal cookies are sure to become a family favorite. Perfect for bake sales, afternoon snacks, or holiday cookie trays, this recipe is packed with flavor and Southern charm.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Light 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 Semisweet chocolate chips
- 0.5 cup Chopped pecans
- 0.5 cup Sweetened shredded coconut
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the bowl one at a time, mixing well after each addition. Stir in the vanilla extract and combine thoroughly.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the rolled oats, chocolate chips, chopped pecans, shredded coconut, and raisins (if using) until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear slightly undercooked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.5 g | 434% | |
| Saturated Fat | 182.2 g | 911% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 843.4 g | 307% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 498.0 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 704 mg | 54% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3308 mg | 70% | |
*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.
