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Loaded Oatmeal Cookies

Deliciously rich cookies made with wholesome oats and a blend of butterscotch, chocolate, and peanut butter flavors that will leave you craving more.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, soft and creamy
  • 3/4 cup packed light or dark brown sugar Adds a deep, caramel-like flavor
  • 1/4 cup granulated sugar Adds sweetness and texture
  • 1 large egg, at room temperature For chewy consistency
  • 2 teaspoons pure vanilla extract Infusing aromatic essence
  • 1 tablespoon unsulphured or dark molasses Enhances color and depth of flavor
Dry Ingredients
  • 1 and 2/3 cups old-fashioned whole rolled oats Adds hearty texture and health benefits
  • 1 cup all-purpose flour, spooned and leveled Binds ingredients together
  • 1/2 teaspoon ground cinnamon Provides warmth and spice
  • 1/2 teaspoon baking soda Helps cookies rise
  • 1/4 teaspoon salt Balances sweetness
Add-ins
  • 1 and 1/2 cups butterscotch morsels, chopped peanut butter M&Ms, and chocolate chunks For bursts of flavor

Method
 

Preparation of Wet Ingredients
  1. Beat the softened butter and both sugars together on medium speed until light and creamy, about 2 minutes.
  2. Add the egg and continue to beat on high until well combined, around 1 minute.
  3. Incorporate the vanilla extract and molasses, beating until fully combined.
Mixing the Dry Ingredients
  1. In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, and salt.
Combining Mixtures
  1. Gradually pour the dry mixture into the wet ingredients and beat on low speed until just combined.
  2. Gently fold in your chosen add-ins.
Chilling the Dough
  1. Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.
Baking the Cookies
  1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Roll balls of dough, approximately 1 and 1/2 tablespoons each, and place on the baking sheets.
  3. Bake for 10-11 minutes or until edges are lightly browned.
  4. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Consider freezing rolled dough balls for fresh cookies in a pinch. Mix and match add-ins to customize the flavor. Avoid overbaking for chewy texture.