Loaded Oatmeal Cookies Recipes

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SUPER-LOADED OATMEAL COOKIES



Super-Loaded Oatmeal Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield about 36 cookies

Number Of Ingredients 19

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup coconut oil
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups old-fashioned rolled oats
1 cup unsweetened coconut flakes
1/2 cup pepitas (green pumpkin seeds)
1/2 cup sunflower seeds
2 tablespoons flax seeds
1 cup walnut pieces
1 cup dried cranberries

Steps:

  • Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

LOADED OATMEAL COOKIES



Loaded Oatmeal Cookies image

From Mesquite, Texas, Jacque Thomas shares these classic oatmeal cookies loaded with chewy flavor-and also with coconut, chips, pecans and cinnamon!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

LOADED OATMEAL COOKIES



Loaded Oatmeal Cookies image

Provided by Food Network Kitchen

Time 17m

Yield 24

Number Of Ingredients 0

Steps:

  • Prepare a 17.5-ounce package oatmeal cookie mix as the label directs, but substitute 1/2 cup applesauce for the butter or oil and add 1/4 cup wheat germ and 1 cup each chopped mixed nuts, dried fruit and shredded coconut to the batter.

LOADED OATMEAL COOKIES (PAULA DEEN)



Loaded Oatmeal Cookies (Paula Deen) image

I love this yummy little oatmeal cookie packed with nuts and raisins and a wonderful combination of spices and then topped with a drizzle of brown butter glaze. It is another of my favorite Paula Deen (FoodTV) recipes. If you can keep yourself from eating them all the day you make them, they are even better the next day (stored tightly wrapped).

Provided by SharleneW

Categories     Drop Cookies

Time 22m

Yield 5 dozen small cookies, 60 serving(s)

Number Of Ingredients 22

1/2 cup butter, softened (1 stick)
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts or 1 1/2 cups pecans
1 teaspoon pure vanilla extract
1/2 cup butter
2 -3 cups sifted powdered sugar (see note below)
1 teaspoon vanilla extract
3 -4 tablespoons water

Steps:

  • Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
  • Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
  • Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
  • Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
  • For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
  • Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
  • *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.

Nutrition Facts : Calories 135.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 14.4, Sodium 80.2, Carbohydrate 17, Fiber 0.8, Sugar 10.9, Protein 1.7

LOADED OLD SCHOOL OATMEAL COOKIES



Loaded Old School Oatmeal Cookies image

Make and share this Loaded Old School Oatmeal Cookies recipe from Food.com.

Provided by commercesd

Categories     Drop Cookies

Time 35m

Yield 24 cookies

Number Of Ingredients 13

1/2 cup brown sugar, firmly packed
1/4 cup sugar
1 1/4 cups salted butter, room temperature
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3 cups oats
1 cup raisins
1 cup walnuts, chopped
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 degrees.
  • Beat butter and sugars until fluffy.
  • Beat in egg and vanilla.
  • Combine flour, spices, baking soda.
  • Fold flour mix into butter mixture and incorporate well.
  • Stir in oats, raisins, nuts and chocolate chips.
  • Drop rounded tablespoons or scoops of batter onto parchment, wax paper or silpat lined baking sheets.
  • Press down on each cookie.
  • Bake 8 to 9 minutes for chewy cookies or 10 to 11 for crispy.
  • Remove each parchment sheet of baked cookies to cool.
  • Place another piece of parchment or liner onto pan and repeat baking process until done.

Nutrition Facts : Calories 304.9, Fat 16.7, SaturatedFat 8, Cholesterol 40.9, Sodium 146.2, Carbohydrate 35.5, Fiber 3.3, Sugar 14.1, Protein 6

THE BEST OATMEAL COOKIES



The Best Oatmeal Cookies image

Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.

Provided by Melanie

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
¾ cup chopped pecans

Steps:

  • In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g

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