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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Loaded Oatmeal Cookies Recipe

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This recipe for Loaded Oatmeal Cookies is from Ruth's Savory Collection from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup softened butter
1 cup coconut sugar or regular
1 tsp salt
2 large eggs
2 tsp vanilla extract
1 1/3 cup flour
1 tsp baking powder
1 tsp baking soda
4 cups rolled oats
12 ounces (1 package) semi-sweet chocolate chips
1 cup shredded coconut
1 cup chopped pecans
Directions:
Directions:
Preheat oven to 360 degrees f.

In a large mixing bowl cream the butter, sugar, and salt. Mix on low speed for a minute, then on medium for an additional minute.

Add the eggs and vanilla extract. Mix on low speed until the eggs are blended in, then on medium for a minute and then on high for an additional minute. The mixture should be pale yellow and very fluffy.

Continuing on low speed, add the flour, along with the baking powder and baking soda, and mix until the flour disappears. Then add the oats and mix on low again, just until blended.

Add the chocolate chips, coconut, and pecans, saving a little of each for the last bit of cookie dough. Mix on low just until blended.

Use a 2 ounce cookie scooper and place the dough on uncreased non-stick baking sheets about 2" apart. Press the dough down lightly.

Bake in a preheated oven for 10-12 minutes or until the tops start to crackle and air light golden brown.

If you want the cookies crispier decrease the rolled oats to 3 1/2 cups and press the dough down about halfway before baking. These cookies also freeze well for up to 6 months.
Number Of Servings:
Number Of Servings:
28 servings
Preparation Time:
Preparation Time:
prep 10 minutes
Personal Notes:
Personal Notes:
Great cookies.

 

 

 

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