I posted this recipe for Chewy Loaded Oatmeal Cookies eight years ago and they have remained my absolute favorite. But when I pulled up the recipe this morning to make them for family that is coming to visit next week, I realized the recipe itself needed some updating. So I’m posting them again with the rewritten recipe that is easier to understand and written in the correct format. 🙂
I’ll be in the kitchen most of today getting ready for one of our family Thanksgivings this weekend so I have lots of cooking and baking to do. I hope you are looking forward to a wonderful Thanksgiving holiday spent with family and friends!
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 stick butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1-1/2 cups old-fashioned oats
- ½ cup dark raisins plus more for putting on top
- ½ cup golden raisins plus more for putting on top
- ⅓ cup dried cranberries
- ⅓ cup diced walnuts
- Place sugars and butter in mixing bowl. Mix until well blended.
- Add egg, vanilla, and cinnamon, mix again.
- Add in flour, baking powder, baking soda, and salt and mix again until blended and a dough is formed.
- Add in oats, raisins, cranberries, and walnuts and mix just until incorporated.
- Spoon by heaping tablespoonfuls onto greased baking sheets. Top with a few additional raisins of each color.
- Bake at 350 for twelve to fifteen minutes until the edges are lightly browned.
- Remove from oven and allow to cool for a few minutes before removing from cookie sheets and cooling completely.
I don’t eat raisins or cranberries. That’s 1 cup and 1/3 taken from the recipe. Will they still be chewy or what should I use in their place?
Hi Shannon, it’s difficult for me to say what to substitute since I don’t know what you like. But you could use any dried fruit, just cut them up into pieces about the size of raisins or cranberries.
Is it necessary to use nuts? I am so allergic to ALL nuts. Thank you.
Hi Mildred, you can make these without nuts, no problem!
All the best to you.
May I use Quick Oats (not instant) in the “Chewy loaded Oatmeal cookie” recipe?? I don’t have any of the long cooking oats and would like to try these. Thanks!
Hi Cathy, I haven’t used the Quick Oats to make these so I can’t speak to that. But if you try them with the quick oats please share how it goes!
I just want to say thank-you for NOT showing a MILLION pictures of a recipe, before a person actually gets to the recipe. I really can’t stand it when some sites show the same piece of cake in ten different angles, or the piece of cake on a plate with a fork then a piece of cake on a plate without a fork, or a bite taken from the piece of cake then no bite taken from the piece of cake. I personally just need a picture of the whole cake and then one picture of a piece of cake. At least no more than four pictures total. And I like getting to the recipe quickly so I can see if I have the stuff needed and how easy or hard it is to make. So, for me personally, thank-you for the “just right” amount of pictures.
Love these look like the ones I make. I use. Cranberry trail mix with pumpkin seeds and all the other like yours. So yummy. And keeps the cookie so moist. Funny I have use them for my breakfast. Since they are loaded with health stuff.
Great idea Jeanette!!!
Thanks for taking a minute to give this recipe to us. These look so good. I’m making them soon! Hope you and your family have a Blessed Thanksgiving.
These are delicious! Very chewy, turned out great.
I am so glad you liked them Darlene!!!
Can you also put how many servings you get from recipes? Please.
I mean to do that! Each recipe makes 2-3 dozen. Thanks for reminding me!