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Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Looking for an all-time favorite cookie of adults and kids alike? Try out oatmeal cookies. Loaded with oats, dried fruit, and chopped nuts, this crisp and chewy cookie is a real winner.


1 cup (110 g) toasted or chopped walnuts or pecans (optional)

¾ cup (170 g) unsalted butter (room temperature)

1 cup (210 g) packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

¾ cup (105 g) all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

3 cups (260 g) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)


1.      Preheat the oven to 350 degF (177degC) then line two baking sheets with parchment paper.

2.      If you have nuts, toast them by placing them on a baking sheet and baking them for 8-10 minutes or until they become lightly brown and aromatic.

3.      Using a mixer (electric or hand), beat the butter and sugar in a bowl. Do so until the mixture becomes rich and creamy. This could take about 3-5 minutes. Then beat in the egg and vanilla extract. Using a separate bowl, mix the flour, baking soda, salt, and ground cinnamon together. Add this flour mixture to the creamed one and beat until they are well-mixed. You can then stir in the nuts, oats, dried cranberries or chocolate chips.

4.      Place ¼ cup of batter on the baking sheet. Cookies should be about 2 inches (5 cm) from each other. You can then wet your hand and flatten out the cookies into about ½ inch (1.25 cm) thick with your fingers. Proceed to baking the cookies for about 12 – 15 minutes or until they become light golden brown around the edges but still remains soft and a little wet in the middle. Take the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool.

This recipe makes about 20-24 large cookies.

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