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
Ingredients
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)
Directions
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.
You really can’t go wrong with a cookie like this…unless it has an added ingredient of kitty fur! HA!
Which ours just might : ) He is EVERYWHERE and I did find a fur in my lunch bag today. Uugghh!
Those look bomb! Rob would love them but I’m trying to get that man a six pack! Lol
Then I wouldn’t suggest making them because they are addicting!!!
Omg your cat, too cute! I love Sally’s cookies too, they’re always delicious. Yours look great!!
Hers are wonderful and she makes it easy to look so good!
Thanks, we love Cooper! He is a hoot!
Sound and look delicious! Wish I lived near you or worked with you so I could taste test all these 🙂
Yup! I would be more than happy to share!
[…] Starting with these incredible cookies… […]
YUMMMMMM!!! I love oatmeal cookies with lots of “stuff” in them!! 🙂
Me too!
I can’t wait to see what else I can add to them!
[…] was still in the mood for cookies, and so cookies I baked! With my lovely kitchen assistant of course : […]
Wrote down this one too jajaja actually have everything in my pantry. I’ll try to make them this week and mimic your good co- worker ways jajaha
ENJOY!!! They might just be my new favorite!
I showed my husband the picture of Cooper and we had a good laugh trying to picture our dog doing that!! Cats and dogs are definitely like night and day!
Agreed! We describe living with Cooper as having a 2 year old that can get ANYWHERE!