Loaded Chocolate Chip Oatmeal Cookies
Packed with semi-sweet chocolate, toasted coconut, and tart cranberries, these giant chocolate chip oatmeal cookies stay soft for days thanks to a rich butter-and-oil hybrid dough!
Servings: 24 Jumbo Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- ¾ cup vegetable oil
- 1½ cups packed light brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
Dry Ingredients
- 3¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups quick oats
Mix-Ins
- 2 cups semi-sweet chocolate chips
- 1½ cups sweetened shredded coconut
- 1 cup dried cranberries
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a very large bowl, beat together the butter, oil, brown sugar, granulated sugar, vanilla, and eggs until smooth and creamy.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the quick oats, chocolate chips, coconut, and dried cranberries. The dough will be thick.
- Scoop the dough using a ¼-cup measure. Gently squeeze each scoop together and leave it slightly tall rather than flattening it.
- Place six cookies per baking sheet, leaving plenty of room between them.
- Press a few extra chocolate chips, cranberries, and strands of coconut onto the tops for a bakery-style finish. (optional)
- Bake for 11–13 minutes, until the edges are lightly golden, but the centers still appear soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Notes: These cookies are meant to be about the size of your hand. Do not flatten the dough before baking. For extra bakery appeal, reserve a handful of chocolate chips and cranberries to press into the tops before baking. Store in an airtight container for up to 5 days, or freeze for up to 3 months.