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

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


  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1/4 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
  • 11/2 cup semisweet chocolate chips


  1. Preheat oven to 375 degrees.
  2. Cream butter, brown sugar, and sugar together until light and smooth, about 4-5 minutes.
  3. Add the eggs, buttermilk and vanilla, mixing until combined and scraping the bowl as needed.
  4. Combine the flour, baking soda, salt, cornstarch, baking powder, and oatmeal in a separate bowl.
  5. 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. Cover the bowl and allow the dough to chill in the fridge for about 30 minutes until firmed up to a play-doh consistency. This will help prevent the cookies from spreading too much.
  8. 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.
  9. Bake in the oven for about 12, 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.


  • 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.