ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Loaded Oatmeal Cookies

Photo: Travis Rathbone
Prep time 25 mins
Bake time 15 mins
Yield

Yield: About 7 dozen 2-inch cookies (serving size: 1 cookie)

For just the right amount of sweetness and a chewy texture, these hearty oatmeal cookies are the stuff dreams are made of. They're loaded with chocolate chips, pecans, and coconut for a daringly delicious flavor combination of pure oatmeal cookie bliss. 

Ingredients

  • 1 1/2 cups whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 3/4 cup coconut palm sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups dark chocolate chips
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup chopped pecans
  • 3/4 cup unsweetened coconut flakes

Nutrition Information

  • calories 73
  • fat 4 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 10 g
  • fiber 1 g
  • cholesterol 7 mg
  • iron 1 mg
  • sodium 29 mg
  • calcium 6 mg

How to Make It

  1. Preheat oven to 350ºF with racks in upper and lower thirds. Line 2 large baking sheets with parchment. Whisk flour, baking powder, baking soda, cinnamon and salt.

  2. Using an electric mixer on medium speed, beat butter and sugars until light, about 3 minutes. Beat in eggs 1 at a time until incorporated and mixture is creamy, scraping down sides of bowl as needed. Beat in vanilla.

  3. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Fold in chocolate chips, oats, pecans and coconut.

  4. Scoop dough into 1-inch balls, arranging as many as will fit on prepared sheets, spaced 1 inch apart. Bake, switching sheets halfway through, until lightly browned and set, about 15 minutes. Let cool slightly on sheets on wire racks, then transfer to racks to cool completely. Repeat with remaining dough.