Loaded Oatmeal Cookies

Name: Loaded Oatmeal Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 60 min
Yield: 18 porsi
Cuisine: Indonesian
Ingredients: 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)

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 m...

⏱️ 60 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Sally's Baking Addiction — Sally

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)

Steps

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.
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.
Cover the cookie dough tightly and refrigerate the dough for at least 30 minutes.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
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.
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.
Cover and store leftover cookies at room temperature for up to 1 week.

💰 Cost Estimate

Total Ingredients Rp 7.200

Per Serving Rp 400/serving

🏠 Save ~Rp 14.400 compared to buying!

📋 Price Breakdown (25% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
	0.5 cup	-	-
	0.75 cup	-	-
	0.25 cup	-	-
egg	1 large	-	-
pure vanilla extract	2 teaspoons	-	-
	1 tablespoon	-	-
and 2/3 cups	1	Rp 35.000/kg	Rp 3.500
	1 cup	-	-
ground cinnamon	0.5 teaspoon	-	-
baking soda	0.5 teaspoon	Rp 8.000/100g	Rp 200
salt	0.25 teaspoon	-	-
and 1/2 cups add-ins	1	Rp 35.000/kg	Rp 3.500