Loaded Oatmeal Chocolate Chip Cookies – Get ready to indulge. In the ultimate cookie experience. With this Loaded Oatmeal Chocolate Chip Cookies Recipe. These cookies are packed with all the good stuff – oats, chocolate chips, toffee bits, and toasted pecans. Creating a chewy, crunchy, and utterly delicious treat. Perfect for any occasion. These jumbo cookies. Are a crowd-pleaser.
The first time I made these cookies. I was on a mission. To create the perfect treat for my family. My husband and child. Both have a sweet tooth. And I wanted something. That combined all their favorite flavors. As soon as these cookies came out of the oven. The warm, sweet aroma. Filled the kitchen. And I knew. I had a winner. The look on their faces. When they took their first bite was priceless. Pure cookie bliss!
What makes this Loaded Oatmeal Chocolate Chip Cookies truly special?
These Loaded Oatmeal Chocolate Chip Cookies. Are a delightful fusion of textures. And flavors. Each bite offers a perfect balance of chewiness from the oats. Gooeyness from melted chocolate chips. And crunch from toffee bits. And toasted pecans. The addition of cinnamon adds a warm, cozy flavor. Making these cookies is not just a treat. But an experience. Their jumbo size means more cookies to enjoy. And the versatility to make smaller cookies. Ensures they fit any occasion. Perfect for both casual snacking. And special gatherings. These cookies. Are sure to impress.
What You Need To Make This Loaded Oatmeal Chocolate Chip Cookies Recipe?
Salted Butter: Softened to blend easily. And add a balanced, rich flavor.
Light Brown Sugar: Light brown sugar. Adds a hint of molasses. While granulated sugar. Ensures the right amount of sweetness.
Granulated Sugar: Provides the right amount of sweetness. And helps with the cookie’s structure.
Pure Vanilla Extract: Enhances the flavor. With a deep, aromatic touch.
Large Eggs: Essential for binding. And adding moisture.
All-Purpose Flour: The base of the cookies. Giving them the perfect texture.
Baking Powder and Baking Soda: Help the cookies rise and stay fluffy.
Ground Cinnamon: Adds a warm, spicy undertone. That complements the chocolate and toffee.
Quick Cooking Oats: Give the cookies a delightful chewiness.
Milk Chocolate Chips: Milk chocolate chips melt beautifully. Making the cookies gooey. And delicious.
English Toffee Bits: Add a sweet, buttery crunch.
Pecan Pieces: Toasted for a rich, nutty flavor. And added crunch.
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Steps To Make Loaded Oatmeal Chocolate Chip Cookies:
Step 1: Preheat and Prepare: Preheat your oven to 350°F. Line two cookie sheets with parchment paper. Set them aside.
Step 2: Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, light brown sugar, granulated sugar, and vanilla extract. Add the eggs one at a time. Beating well after each addition. Until the mixture is smooth. And creamy.
Step 3: Combine Dry Ingredients: In a separate medium bowl. Whisk together the flour, baking powder, ground cinnamon, baking soda, and salt. Gradually add these dry ingredients to the butter mixture. Mixing on low speed. Until just combined. Scrape down the sides of the bowl as needed.
Step 4: Add Mix-ins: With a large spatula, fold in the oats, chocolate chips, toffee bits, and toasted pecans. The batter will be thick and stiff.
Step 5: Shape and Bake: For jumbo cookies. Use a 4 oz ice cream scoop to portion out the dough. Place them 2-3 inches apart on the prepared cookie sheets. Use floured fingers. To flatten the centers slightly. Bake for 16-18 minutes. Until the cookies are golden brown. And the edges are crispy.
Step 6: Cool and Enjoy: Let the cookies cool on the pan for 15 minutes. Before transferring them to a cooling rack. To cool completely. Enjoy them warm. Or at room temperature.
Tip:
To achieve the perfect texture for these cookies. It’s crucial to let the dough rest in the refrigerator. For at least 30 minutes before baking. This step allows the flour to fully hydrate. And the flavors to meld together. When you bake the cookies. Start by setting the timer. For the lower end of the recommended baking time. Check them often in the last few minutes. You’re looking for edges that are set. And slightly golden. While the centers. Should still look a bit underbaked. This ensures they stay soft. And chewy even after they cool. Once out of the oven. Press a few extra chocolate chips on top. For a bakery-style look. And a little extra chocolate. In every bite.
Frequently Asked Questions:
Can I use unsalted butter instead of salted butter?
Yes. You can use unsalted butter. But add an extra 1/4 tsp of salt to the recipe. To balance the flavors.
Can I substitute the pecans with another type of nut?
Absolutely! Walnuts or almonds would work great in this recipe too.
How do I store these cookies?
Store them in an airtight container. At room temperature for up to a week. Or freeze for up to three months.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Loaded Oatmeal Chocolate Chip Cookies Recipe
Ingredients
- 1 c salted butter softened 2 sticks
- 1 c packed light brown sugar
- 1 c granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 c all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 c quick cooking oats
- 12 ounces milk chocolate chips
- 1 c English toffee bits
- 1 c pecan pieces toasted
Instructions
- Preheat your oven to 350°F and line two cookie sheets with parchment paper.
- In a large bowl, cream together the softened butter, light brown sugar, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each.
- In another bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Gradually mix these dry ingredients into the butter mixture until combined.
- Fold in the oats, chocolate chips, toffee bits, and pecan pieces until evenly distributed.
- Scoop the dough using a 4 oz ice cream scoop for jumbo cookies, place them on the prepared cookie sheets, and flatten slightly with floured fingers.
- Bake for 16-18 minutes until golden and crispy on the edges. Cool on the pan for 15 minutes, then transfer to a rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
