These soft-baked, cinnamon-hinted loaded oatmeal cookies are positively packed with add-ins like butterscotch morsels, M&Ms, and chocolate chips. You can swap in your favorites, too, like dried cranberries and chopped nuts. This is a wonderful base recipe!
I have recipes for classic oatmeal raisin cookies and nostalgic iced oatmeal cookies. Then come my special seasonal variations… zucchini oatmeal chocolate chip cookies in the summer, brown butter pumpkin oatmeal cookies in the fall (readers go CRAZY for these!), and at Christmas, I always serve these iced gingerbread oatmeal cookies. And just when you think oatmeal cookies couldn’t get any better, I take two and sandwich them together with sweet frosting for homemade oatmeal creme pies.
So many versions!
But if you can’t find a variation from my 20+ oatmeal cookie recipes, look no further. Today’s recipe is just as soft and chewy as them all, but is written with your unique tastebuds in mind! With its mega-thick dough, these cookies hold a whopping 1.5 cups of your favorite add-ins—baking chips, candies, nuts, dried fruits, you name it. Use one or use many… you can truly make these cookies your own.
Need a gluten-free option? Use certified gluten-free oats in these flourless peanut butter oatmeal cookies.
If you’ve made any of my oatmeal cookies before, the ingredients in this version will look familiar to you. My recipe for oatmeal scotchies goes into detail about the role each ingredient plays, so feel free to hop over there if you’re interested. But here’s a quick rundown of the 3 key ingredients that set my oatmeal cookie recipes apart from the rest:
These loaded oatmeal cookies remind me a lot of my magic 5 cookies or my holiday magic 5 cookies. In each of these recipes, the big variety of add-ins makes the cookies a true texture-lover’s dream. I have a few suggestions below, but feel free to enlist your tastebuds and come up with your own combinations. Plenty of room to play!
Because this cookie dough can be a little sticky, chill the cookie dough for about 30 minutes before baking it. This is my #1 tip for how to prevent cookies from spreading. This is a relatively short chill time compared to, say, double chocolate chip cookies, but still important nonetheless. Just enough time for you to clean up, pre-heat your oven, and get your cookie scoop ready. (I use the medium-sized scoop for these cookies.)
No time to chill? Try my 1 giant monster cookie instead. Lots of great texture and room for add-in customization there, too.
These soft-baked loaded oatmeal cookies are positively packed with add-ins like butterscotch morsels, M&Ms, and chocolate chips. You can swap in your favorites, too, like dried cranberries and chopped nuts. This is a wonderful base recipe! Don't forget to refrigerate the cookie dough for 30 minutes before shaping and baking.
