Loaded Oatmeal Cookies

These are pretty much “kitchen sink” cookies. Everything to love about oatmeal in one cookie.

All nutrition facts are AI generated and approximate.

Ingredients

Wet & spices

• 2 sticks butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp cloves

Dry

• 1½ cups flour
• 1 tsp baking soda
• 3 cups oats

Mix-ins

• 2 cups unsweetened coconut
• 1 cup chopped walnuts
• 1 cup dried cherries, coarsely chopped

Directions

1. Preheat oven to 350°F.
2. Beat butter, brown sugar, granulated sugar, eggs, extract, salt, cinnamon, and cloves until fluffy (about 3 minutes).
3. In a separate bowl, mix flour with baking soda.
4. Add the flour mixture to the wet ingredients and mix until combined.
5. Add oatmeal and mix just until combined.
6. Stir in coconut, walnuts, and dried cherries.
7. Drop by spoonfuls onto a cookie sheet lined with parchment paper.
8. Bake 10–12 minutes.
9. Let cool 2–3 minutes, then move to cooling racks.

Notes

• Cream until fluffy: Beating the butter, sugars, and eggs about 3 minutes sets up a light, even dough.
• Don’t overmix the flour: Add the dry ingredients and mix just until combined to keep the cookies tender.
• Line the sheet: Parchment prevents sticking and helps them bake evenly.
• Cool briefly: Let them rest 2–3 minutes before moving so they set without falling apart.
• Swap the mix-ins: Raisins or chocolate chips can stand in for the dried cherries; walnuts can be swapped for another nut.

Why This Works

• Creaming adds lift: Beating air into the butter and sugar gives the cookies structure and a lighter crumb.
• Two sugars, two jobs: Brown sugar brings moisture and chew, while granulated sugar helps the edges spread and crisp.
• Oats and mix-ins give body: The oats, coconut, walnuts, and cherries build the hearty, chewy texture these are known for.
• Baking soda browns: A little soda encourages browning and spread for that classic oatmeal-cookie look.