These Loaded Oatmeal Cookies are the ultimate bakery-style treat, packed with chewy oats, rich chocolate chips, sweet dried cranberries, and toasted pecans. By browning the butter first and chilling the dough, you get thick, chewy centers with crisp, golden edges in every bite.
Ingredients & Prep
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The Butter: 1 cup (2 sticks) unsalted butter, browned and cooled slightly (adds a rich, nutty caramel flavor).
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The Sugars: 3/4 cup packed dark brown sugar and 3/4 cup granulated sugar (brown sugar ensures a soft, chewy center).
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The Wet Ingredients: 2 large eggs (at room temperature) and 2 teaspoons pure vanilla extract.
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The Dry Ingredients: 1 1/2 cups old-fashioned rolled oats, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 3/4 teaspoon kosher salt.
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The “Loaded” Mix-Ins: 1 cup semi-sweet chocolate chips, 1/2 cup dried cranberries (or raisins), and 1/2 cup chopped toasted pecans.
1.Brown the Butter:Cook in a skillet until amber and nutty, then cool.
In a medium saucepan, melt the butter over medium heat. Swirl the pan occasionally as the butter melts, foams, and then forms amber-colored specks at the bottom while emitting a nutty aroma (about 4 to 5 minutes). Immediately pour into a mixing bowl and let cool for 10 minutes.
2.Mix Wet Ingredients:Whisk until pale and smooth.
Add the brown sugar and granulated sugar to the cooled browned butter and whisk vigorously until smooth. Add the eggs one at a time, whisking well after each, then stir in the vanilla extract.
3.Add Dry Ingredients:Fold in oats, flour, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula just until combined (do not overmix).
4.Fold in the Mix-Ins:Stir in chocolate chips, cranberries, and pecans.
Add the chocolate chips, dried cranberries, and toasted pecans. Fold them evenly into the thick cookie dough. Chill the dough in the refrigerator for 30 minutes to prevent the cookies from spreading too thin.
5.Scoop, Bake, and Cool:Bake at 350°F for 11 to 13 minutes until edges are golden.
Scoop 3-tablespoon portions of dough onto parchment-lined baking sheets, leaving 2 inches between them. Bake at 350°F (175°C) for 11 to 13 minutes until the edges are golden and set, while the centers are still soft. Cool on the pan for 5 minutes before transferring to a wire rack!
