Description
These Loaded Oatmeal Chocolate Chip Cookies are a delightful twist on the classic oatmeal cookie. Packed with milk chocolate chips, toffee bits, and toasted pecans, these cookies are a perfect blend of chewy and crunchy textures with a rich, buttery flavor.
Ingredients
Units
Scale
Cookie Dough:
- 1 cup salted butter, softened (2 sticks)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups quick cooking oats
Additional Mix-Ins:
- 12 oz milk chocolate chips
- 1 cup English toffee bits
- 1 cup pecan pieces, toasted
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, granulated sugar, and vanilla. Add eggs one at a time.
- Sift Dry Ingredients: In a separate bowl, sift together flour, baking powder, cinnamon, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to the creamed mixture. Mix in oats, chocolate chips, toffee bits, and pecans.
- Form Cookies: Use an ice cream scoop to portion out dough onto prepared sheets. Flatten slightly.
- Bake: Bake for 16-18 minutes until golden. Cool on the pan before transferring to a rack.
Notes
- For extra flavor, toast the pecans before adding them to the cookie dough.
- The toffee bits will melt while baking, adding a caramelized flavor to the cookies.
- Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 jumbo cookie
- Calories: 280
- Sugar: 21g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
