Loaded Oatmeal Cookies Recipe

4 1 5
Loaded Oatmeal Cookies Recipe
Loaded Oatmeal Cookies Recipe photo by Taste of Home
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Loaded Oatmeal Cookies Recipe

Read Reviews
4 1 5
Publisher Photo
From Mesquite, Texas, Jacque Thomas shares these classic oatmeal cookies loaded with chewy flavor—and also with coconut, chips, pecans and cinnamon!
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup quick-cooking oats
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup chopped pecans

Directions

In a small bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture. Stir in oats, chocolate chips, coconut and pecans.
Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned. Immediately remove to a wire rack. Yield: 1 dozen.
Originally published as Loaded Oatmeal Cookies in Cooking for 2 Spring 2006, p15

Nutritional Facts

1 each: 166 calories, 9g fat (5g saturated fat), 28mg cholesterol, 144mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup quick-cooking oats
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup chopped pecans
  1. In a small bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture. Stir in oats, chocolate chips, coconut and pecans.
  2. Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned. Immediately remove to a wire rack. Yield: 1 dozen.
Originally published as Loaded Oatmeal Cookies in Cooking for 2 Spring 2006, p15

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MY REVIEW
Kirakatepenney User ID: 6958811 134753
Reviewed Nov. 6, 2012

"This recipe was easy to make however the cookies taste fairly bland. I would not make this exact recipe again however I might use it as a starting point for a different modified cookie"

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