Go Back
–+ servings
Fully-Loaded Oatmeal Cookies

Satisfy Your Sweet Tooth with Fully-Loaded Oatmeal Cookies

Indulge in Fully-Loaded Oatmeal Cookies, a delightful blend of dark chocolate, cranberries, and the perfect chewy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Whole Flake Oatmeal Provides chewy texture and fiber
  • 1 cup All-Purpose Flour Gives structure; can substitute with gluten-free flour blend
  • 3/4 cup Granulated Sugar Adds sweetness; consider replacing part with brown sugar
  • 3/4 cup Brown Sugar Contributes moisture; use light or dark based on preference
  • 1 tsp Baking Soda Acts as a leavening agent
  • 1 tsp Cinnamon Optional but delicious
  • 1 tsp Vanilla Extract Enhances sweetness and flavor profile
  • 1/2 tsp Salt Balances sweetness
  • 1/2 cup Canola Oil Moisturizes the dough
  • 2 large Eggs Provides binding and moisture
For Sweetness
  • 1 cup Dark Chocolate Chips Offers decadent sweetness
  • 1 cup Dried Fruit (Raisins or Cranberries) Adds sweetness and texture

Equipment

  • Stand mixer
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
  2. Combine the whole flake oatmeal, all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt in a stand mixer on medium speed for 2-3 minutes.
  3. Add canola oil, eggs, and vanilla extract to the mixture and mix on low until combined.
  4. Gently fold in dark chocolate chips and dried fruit using a spatula.
  5. Form mounds of dough and place them on the prepared baking sheet, spacing 2 inches apart.
  6. Bake for 12-14 minutes until edges are golden brown and centers look set.
  7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store baked cookies in an airtight container at room temperature for up to 1 week, or in the fridge for up to 10 days. Freeze for up to 3 months.

Tried this recipe?

Let us know how it was!