Loaded Oatmeal Cookies are filled with chewy, healthy oats, rich semi-sweet chocolate chips, sweet coconut, and chopped walnuts. Oh, the combination in these cookies rocks !! We’re always attempting to eat just a little healthier so, I made these Loaded Oatmeal Cookies last week, and they proved really great!
Cool completely before storing these deliciously awesome cookies within an airtight container. It’s usually good to transfer cookies to some cooling rack. But, do you realize you don’t need to cool all cookies on the cooling rack? Yep, just completely cool these cookies directly on their baking sheets before transferring these to an airtight container.
Chelsea and Kenny understand how much I enjoy make cookies, so that they got me this nifty Wilton Mega Spatula for Christmas, and I REALLY LIKE it! Forget about removing one cookie at the same time and it’s also ideal for flipping large pancakes.
Course : Dessert
Cuisine : American
Keyword : Chocolate, High Fiber, Soft and Chewy, Wholesome
Prep Time : ten minutes
Cook Time : ten minutes
Total Time : 20 minutes
Servings : 28
Calories : 267
Author : Heather Carter – MySweetMission.com
- 1 cup softened butter
- 1 cup brown sugar, lightly packed
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 cups rolled oats
- 12 ounces (1 package) package semi-sweet chocolate chips
- 1 cup shredded coconut
- 1 cup chopped walnuts
- Preheat oven to 360 degrees F. I find this temperature ideal for many gourmet cookies.
- In a big mixing bowl cream the butter, sugars, and salt. Mix on low speed for one minute, then on medium for yet another minute.
- Add the eggs and vanilla extract. Mix on low speed before eggs are blended in, then on medium for one minute and on high for yet another minute. The mixture ought to be pale yellow and incredibly fluffy.
- Continuing on low speed, add the flour, combined with the baking powder and baking soda, and mix before flour disappears. Adding the oats and mix on low again, just until blended.
- Add the chocolate chips, coconut, and walnuts, saving a small amount of each going back little bit of cookie dough. Mix on low just until blended.
- Work with a 2 ounce (medium-sized) cookie scooper and place the dough on ungreased non-stick baking sheets about 2″ apart. Press the dough down lightly.
- Bake inside a preheated oven for 10-12 minutes, or before tops begin to crackle and so are light golden brown.