Loaded Oatmeal Cookies
Ingredients
The dough
-
½
cup
unsalted butter, softened to room temperature
-
¾
cup
packed light or dark brown sugar
-
¼
cup
granulated sugar
-
1
large
egg, at room temperature
-
2
teaspoons
pure vanilla extract
-
1
Tablespoon
unsulphured or dark molasses
-
1⅔
cups
old-fashioned whole rolled oats
-
1
cup
all-purpose flour
-
½
teaspoon
ground cinnamon
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
The add-ins
-
1½
cups
add-ins (e.g., butterscotch morsels, chopped peanut butter M&Ms, chocolate chunks)
Instructions
- 1. Beat the butter and both sugars until light and creamy.
- 2. Add the egg, vanilla, and molasses, and mix until combined.
- 3. In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, and salt.
- 4. Combine the dry ingredients with the wet ingredients and mix until combined, then fold in the add-ins.
- 5. Refrigerate the dough for at least 30 minutes.
- 6. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- 7. Roll the dough into balls and place them on the baking sheets, spaced apart.
- 8. Bake for 10–11 minutes until lightly browned on the edges.
- 9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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