Loaded Oatmeal Chocolate Chip Cookies Recipes

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The production procedure is extremely easy, you just require to comply with the techniques that we have written on this page. The following are the stages of just how to prepare Loaded Oatmeal Chocolate Chip Cookies.

When oatmeal, chocolate chips and cookies collide the outcome could only be sheer bliss.  These jumbo Loaded Oatmeal Chocolate Chip Cookies are loaded up with nuts and toffee bits too, making these the ultimate oatmeal cookie.

My family’s love affair with freshly baked cookies usually begins quite young.  When my youngest son was 4 years old, he looked up at me with his big blue eyes and said matter-of-factly, “Momma, I’m hungry.”  My first inclination was to start a laundry list of possible healthy snacks that he could choose from to eat but instead I asked, “What would you like to eat?”  He quickly answered “Cookies and milk like Santa!”  We were in the Springtime of the year, making it such a cute and quite unexpected response. Shortly after his announced his wish that’s right, you guessed it, I was in the kitchen whipping up cookies for him and his brother.  I don’t blame him at all, I can’t imagine a single day that warm cookies and a glass of milk wouldn’t hit my proverbial sweet spot.  It’s one of the many joys of being a Mom, making and baking warm cookies and a lifetime of memories with my kids.

These loaded oatmeal cookies, are an all-time family favorite chocked full of chocolate chips, toasted pecans and buttery toffee bits.  I make these jumbo size using a standard 4 oz ice cream scoop. You can certainly make them smaller using a 2 oz ice cream scoop, just make sure you adjust the baking time, too.  These cookies bake crispy around the edges and chewy on the inside, it’s the perfect combination any time of year. And, don’t forget the milk.


  • 1 cup salted butter softened [2 sticks]
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 tsp pure 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


  1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper, set aside.
  2. In the bowl of a stand mixer, cream the softened butter, brown sugar, granulated sugar and vanilla. Add the eggs one at a time beating well after each addition.
  3. …………………………………………

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