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Oatmeal Cookies

Loaded Oatmeal Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple stuffed oatmeal cookies loaded with your choice of ingredients. Chunky oats, chocolate chips. dried fruits like raisins and cranberries, or even candies, toffee, or nuts! These oatmeal cookies are simple to make, buttery, and full of brown sugar goodness. You can freeze as well! Find the recipe on thewoodandspoon.com

Chewy oatmeal cookies filled to brim with craisins, toffee bits, and chocolate chips.

Scale

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Cream butter and sugar together until light and smooth, about 4-5 minutes.
  3. Add eggs and beat again for another 4 minutes, scraping the bowl as needed.
  4. Add buttermilk and vanilla, mixing until combined and scraping the bowl as needed.
  5. 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.
  6. Fold in the craisins, chocolate chips, and toffee bits until well combined.
  7. 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.
  8. 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.
  9. Bake in the oven for 12-15 minutes, or until golden brown on the outside and barely set on the inside.
  10. Allow to cool for 2-3 minutes on the cookie sheet and then transfer to a cooling rack.

Notes