Description
These Loaded Oatmeal Chocolate Chip Cookies are a delightful twist on the classic cookie, packed with oats, chocolate chips, toffee bits, and toasted pecans for a rich and indulgent treat.
Ingredients
Units
Scale
Cookie Dough:
- 1 cup salted butter, softened [2 sticks]
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cup quick cooking oats
- 12 oz milk chocolate chips
- 1 cup English toffee bits
- 1 cup pecan pieces, toasted
Instructions
- Preheat the oven: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together butter, brown sugar, granulated sugar, and vanilla. Add eggs one at a time.
- Sift dry ingredients: In a separate medium bowl, sift together flour, baking powder, cinnamon, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add dry ingredients to the creamed mixture, then mix in oats, chocolate chips, toffee bits, and pecans by hand.
- Scoop and bake: Use an ice cream scoop to portion dough onto prepared sheets. Flatten slightly and bake until golden.
- Cool and enjoy: Cool on the pan for 15 minutes, then transfer to a rack to cool completely.
Notes
- For jumbo cookies, use a 4 oz ice cream scoop.
- Toast pecans before adding to the dough for enhanced flavor.
Nutrition
- Serving Size: 1 jumbo cookie
- Calories: 320
- Sugar: 20g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
