"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Loaded Oatmeal Chocolate Chip Cookies Recipe

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This recipe for Loaded Oatmeal Chocolate Chip Cookies, by , is from Auger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cali Rutter

Category:
Category:

Ingredients:  
Ingredients:  
1 large egg
½ c. unsalted butter (1 stick)
½ c. light brown sugar, packed
¼ c. granulated sugar
1 Tbs. vanilla extract
1 c. old-fashioned whole rolled oats (not instant or quick cook)
1 c. all-purpose flour (have used Whole wheat successfully)
½ c. sweetened shredded coconut
½ c. chopped walnuts (pecans may be substituted, or nuts may be omitted)
½ tsp. baking soda
¼ tsp. salt, or to taste
1 heaping cup semi-sweet chocolate chips

Directions:
Directions:
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, ¼ cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. (If I'm in a hurry I'll pop them in the freezer for at least 20 minutes.)
Preheat oven to 350º, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

 

 

 

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