I teased you with a picture last week and then never got around to sharing the recipe. That was mean, and I am sorry!
Nothing says spring like cookies!
Well, not really! But with a relaxing day, the breeze flowing through our open windows, I really wanted to bake cookies last week! I pulled out butter before going to the gym and hid it on top of the fridge where Cooper (hopefully) wouldn’t find it.
The BOY is a big oatmeal cookie fan, so I decided to make these Loaded Oatmeal Cookies from Sally’s Baking Addiction.
Her cookies are always the BEST! For my add ins, I went to the pantry to see what I had open and leftover. I came up with the diverse but mouth watering combination of raisins, butterscotch chips, and chocolate chips.
The combination was AMAZEBALLS!
Don’t judge me for using the term AMAZEBALLS : )
These cookies are soft, chewy, and perfect for sharing!
Which is what I did! And they were a huge hit with everyone!
Happy Spring Baking!
Loaded Oatmeal Cookies
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 Tablespoon (20g) dark molasses
1 and 2/3 cups (140g) old-fashioned rolled oats
1 cup (125g) all-purpose flour
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, raisins, and chocolate chips)
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the add-ins. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator.
Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cover cookies and store at room temperature for up to 1 week.
Baked cookies and rolled cookie dough freeze well, up to 3 months.