Yes — you read that right: Loaded Oatmeal Cookies!
Loaded Oatmeal Cookies
Anything labeled “loaded” and “cookies” together makes my kitchen happy.
My mom sent me this generous cookie recipe when I asked for another dessert to share on the blog. Growing up, her homemade cookies were always the highlight after school — warm, soft, and reliably comforting. Those memories inspired me to recreate these cookies at home so I can still enjoy the same flavors even when we’re apart.
These cookies are what I call “everything” cookies: chewy oatmeal as the base, then raisins, dried cranberries, coconut flakes and chocolate chips folded in. The sweet and slightly tart cranberries balance the chocolate, while the coconut adds light texture. The oats keep the cookies pleasantly chewy.
I like to bake a batch and share them with neighbors or tuck them into snack bags for busy days. They pair perfectly with a glass of cold milk or a cup of coffee and are great for gifting. If you prefer, you can swap or omit ingredients: chopped nuts, different dried fruit, or extra chocolate will work well.
Loaded Oatmeal Cookies
Ingredients
- 1 stick butter, softened
- 6 tbsp butter, softened
- 3/4 cup brown sugar, firmly packed
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 cups oatmeal, quick or old fashioned, uncooked
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/2 cup coconut flakes
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter with the brown and granulated sugars until creamy. Add the eggs and vanilla, and beat until fully combined.
- Whisk together the flour, baking soda and cinnamon, then add to the butter mixture and mix until incorporated.
- Fold in the oats, raisins, dried cranberries, chocolate chips and coconut until the mixture is even and well combined.
- Drop rounded tablespoons of dough onto an ungreased baking sheet, leaving space for the cookies to spread.
- Bake for 9–11 minutes — about 9 minutes if you want a chewier center — until the edges just begin to turn golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Notes
I prefer oatmeal cookies that stay a little chewy. A good rule is to pull them when the edges are just turning golden — the centers will continue to set as they cool. If you like a crispier cookie, bake a minute or two longer.
Variations: swap the raisins for chopped dates or cherries, add 1/2 cup chopped nuts for crunch, or increase the chocolate chips if you prefer a sweeter cookie.
To freeze: shape the dough into balls, flash-freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
Nutrition
Calories: 1220 kcal, Carbohydrates: 167 g, Protein: 14 g, Fat: 59 g, Saturated Fat: 37 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 12 g, Trans Fat: 2 g, Cholesterol: 188 mg, Sodium: 651 mg, Potassium: 553 mg, Fiber: 8 g, Sugar: 90 g, Vitamin A: 1351 IU, Vitamin C: 1 mg, Calcium: 112 mg, Iron: 5 mg.
Nutrition information is automatically calculated and should be used as an approximation only.