There’s something about eating oatmeal cookies that makes me think of breakfast. Maybe it’s years of oatmeal with sliced banana and honey for breakfast or dried fruit and oat topped yogurt snacks, but I tell ya what- oatmeal cookies have got me thinking, “man, this dessert feels pretty healthy.”
Yeah, yeah. I know. Wishful thinking. You can’t blame me for trying.
I have yet to come to a firm stance on my oatmeal cookie preference. Thin and crisp? Puffy and cake-like? Buttery, crisp edges with a chewy center? The jury is still out on this one, but one thing I do know is that I like my oatmeal cookies fully loaded. If someone created the cookie equivalent to the everything bagel, I would buy and consume them er’ryday. Dried fruit, chocolate chips, a browned butter drizzle… really, just feel free to have your way with my oatmeal cookie. The more the merrier.
These cookies are a toned down version of my ultimate fantasy, maxed out, loaded oatmeal cookie, mainly because I know my husband would be ultra-grossed out by any cookie with a dried fruit to cookie dough ratio any greater than 1:1, but this oatmeal cookie also boasts a super chewy texture alllllll the way through, and enough of a variety of add-ins that nearly every bite is a bit different. They’re also super adaptable in that you can mix and match your add-ins according to your preferences. Don’t like dried cranberries? No problem- try apricots! Want to pack a nutty punch? Sub in chopped pecans or peanut butter chips! This oatmeal cookie is pretty much your oyster, so do as you please with it.
I hope you enjoy this recipe! If anyone has any extra luck with a certain flavor combo, give me the dirty deets below in the comments!
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 2 3/4 cups quick-cook oatmeal
- 1 cup craisins
- 1 cup toffee bits
- 1-1/2 cup semisweet chocolate chips
- Preheat oven to 375 degrees.
- Cream butter and sugar together until light and smooth, about 4-5 minutes.
- Add eggs and beat again for another 4 minutes, scraping the bowl as needed.
- Add buttermilk and vanilla, mixing until combined and scraping the bowl as needed.
- Combine the flour, baking soda, salt, cornstarch, baking powder, and oatmeal in a separate bowl. Add to the butter mixture and stir on low until just barely combined. Do not over-mix.
- Fold in the craisins, chocolate chips, and toffee bits until well combined.
- Using an ice cream scoop, portion out 3 tablespoon mounds of dough on to a heavy-bottomed baking sheet. Keep dough balls at least 2 inches apart.
- Place in the freezer to chill for 3-4 minutes. Alternatively, you can put the entirety of the dough in the refrigerator to chill for 2 hours.
- Bake in the oven for 12-15 minutes, or until golden brown on the outside and barely set on the inside.
- Allow to cool for 2-3 minutes on the cookie sheet and then transfer to a cooling rack.
- This is a highly adaptable recipe. You can sub in your favorite chocolate, nuts, and dried fruit easily.
- Be sure butter is room temp and not too soft or hard out of the refrigerator.