Loaded Oatmeal Chocolate Chip Cookies

I love soft, chewy oatmeal cookies. Especially when they’re loaded with chocolate.

The cookies are loaded not only with chocolate, but with coconut and walnuts, too.

I combined my two favorite oatmeal cookie recipes, The Best Oatmeal Chocolate Chip Cookies and Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies into one, and added a handful of buttery walnuts for crunch and coconut flakes.

The result is a soft yet very hearty cookie that’s brimming with chewiness and texture from the oats, nuts, and coconut.

The coconut flavor is very subtle, but if you don’t like coconut I recommend these. If you don’t like nuts, omit them. If you prefer raisins to chocolate, make that simple swap.

The recipe makes one dozen larger, bakery-style cookies that are beautifully thick. I always chill my cookie dough prior to baking and highly recommend it. Chilled dough spreads less and cookies bake up thicker.

I like that the recipe only makes one dozen, perfect if you don’t need too much of a good thing laying around, but double it if you have a big family, need a cookie exchange recipe, or love extra cardio.

Like most of my cookie recipes, the dough can be made in advance and stored in the fridge for days (or in the freezer for months), so you have the option to bake only as many cookies as needed at any given time.

Warm, fresh cookies can’t beat.

Loaded Oatmeal Chocolate Chip Cookies

The cookies are loaded with chocolate chips, coconut, and walnuts. They’re a soft yet very hearty cookie that’s brimming with chewiness and texture from the oats, coconut, and nuts. If you don’t like coconut, make the cookies linked in the post. If you don’t like nuts, omit them. If you prefer raisins to chocolate, make that simple swap. The recipe makes one dozen larger, bakery-style cookies but can easily be doubled if you need more. The dough can be made in advance so you have the option to bake only as many cookies as needed at any given time. Warm, fresh cookies can’t be beat.

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Ingredients:

1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 heaping cup semi-sweet chocolate chips

Directions:

  1. 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.
  2. 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.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. 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.
  6. Preheat oven to 350F, 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 t0 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.
  7. 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.

Adapted from The Best Oatmeal Chocolate Chip Cookies and Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies

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Related Recipes

I have many oatmeal cookie dough bases, as well as countless other cookie recipes that use oatmeal. My favorites are below:

The Best Oatmeal Chocolate Chip Cookies – Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies  – No butter & no mixer used in these easy cookies dripping with chocolate!

Fudgy Oatmeal Chocolate Chip Cookie Bars – Chewy bars with a thick layer of fudge in the middle! Whoa, hello chocolate overload!

Soft and Chewy Oatmeal Scotchies Cookies – My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} – Soft, chewy, easy, no-mixer, no-egg cookies!

Oatmeal Raisin Cookies – On the thinner side and chewy, melted butter, no mixer, very fast and easy

Thick and Chewy Oatmeal Raisin Cookies – Super thick and extremely chewy, dense, hearty

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, loaded with texture and hearty, but thinner

Peanut Butter Oatmeal White Chocolate Chip Cookies – No mixer required because the butter is melted making for a fast and easy cookie. One of my favorite cookies on my entire site

Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – 3 fave cookies combined into 1 giant cookie! So easy & ready in 25 minutes. Pop it in before dinner & enjoy!