Loaded Oatmeal Cookies

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Sally's Baking Addiction

Total Time

1 hour

Prep Time

10 minutes

Cook Time

10 minutes

Rating

(4)

Ingredients

18 servings

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar (I use dark)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
1 and 2/3 cups (142g) old-fashioned whole rolled oats
1 cup (125g) all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups add-ins (I used butterscotch morsels, chopped peanut butter M&Ms, and chocolate chunks)

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Preparation

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Step 1

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter and both sugars together on medium speed until light and creamy, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and beat on high until combined. Set aside.

Step 2

In a separate bowl, whisk the oats, flour, cinnamon, baking soda, and salt together. Pour into the wet ingredients and beat on low speed until combined, then beat in the add-ins. Dough will be thick.

Step 3

Cover the cookie dough tightly and refrigerate the dough for at least 30 minutes.

Step 4

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

Step 5

Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. I like to press a few extra chopped M&Ms into the tops of the cookies; this is optional, and only for looks.

Step 6

Bake for 10–11 minutes until very lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.