Loaded Oatmeal Chocolate Chip Cookies

Soft, chewy oatmeal cookies packed with hearty oats, melty chocolate chips, nuts, and dried fruit. These loaded cookies are wonderfully rich, comforting, and perfect for an afternoon treat or homemade dessert.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 2½ cups old-fashioned rolled oats
• 1½ cups chocolate chips
• ¾ cup chopped walnuts or pecans
• ½ cup dried cranberries or raisins

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Beat the softened butter, brown sugar, and granulated sugar until light and creamy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the butter mixture and mix until just combined.
6. Stir in the oats, chocolate chips, nuts, and dried fruit.
7. Scoop the dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheets.
8. Bake for 10–13 minutes, until the edges are golden and the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Q&A

Q: Can I use quick oats instead of rolled oats?
A: Yes, but rolled oats give the cookies a chewier texture.

Q: Can I add different mix-ins?
A: Absolutely. Coconut, white chocolate chips, peanut butter chips, or chopped almonds are delicious options.

Q: How do I keep the cookies soft?
A: Don’t overbake them. Store cooled cookies in an airtight container.

Q: Can I freeze the cookie dough?
A: Yes. Scoop the dough into portions, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes.