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Chewy Oatmeal Cookies Loaded with Chocolate and Nuts

Chewy Loaded Oatmeal Cookies

I first shared this Chewy Loaded Oatmeal Cookies recipe eight years ago and it has remained my go-to cookie ever since. When I opened the original post this morning to make a batch for visiting family, I realized the instructions and format could be clearer, so I rewrote the recipe into an easier-to-follow layout. These cookies are soft, chewy, and packed with flavor—perfect for holiday gatherings or an everyday treat.

I’ll be busy in the kitchen today preparing for a family Thanksgiving this weekend, so expect lots of baking and cooking. I hope you enjoy these cookies with family and friends this holiday season.

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Chewy Loaded Oatmeal Cookies

These chewy oatmeal cookies are loaded with dark and golden raisins, dried cranberries, walnuts, and warm cinnamon—comforting and delicious, similar to your favorite coffeehouse cookie.




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Prep Time:
20 minutes
Cook Time:
12 minutes
24 minutes (inactive/rest time)
Total Time:
56 minutes
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
cookies, oatmeal
Servings:

2
-3 dozen
Calories:
126kcal
Author:
Christy Jordan

Ingredients

  • ½ cup packed dark brown sugar
  • ¼ cup granulated sugar
  • 1 stick butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup all purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups old-fashioned oats
  • ½ cup dark raisins plus extra for topping
  • ½ cup golden raisins plus extra for topping
  • ⅓ cup dried cranberries
  • ⅓ cup diced walnuts

Instructions

  • Preheat the oven to 350°F (175°C). Grease baking sheets or line them with parchment paper.
  • In a mixing bowl, cream together the dark brown sugar, granulated sugar, and softened butter until well blended.
  • Add the egg, vanilla, and cinnamon to the butter-sugar mixture and beat until combined.
  • Stir in the flour, baking powder, baking soda, and salt. Mix until a cohesive dough forms.
  • Fold in the oats, dark raisins, golden raisins, dried cranberries, and diced walnuts just until evenly distributed.
  • Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra raisins on top of each cookie for a decorative touch.
  • Bake at 350°F for 12–15 minutes, or until the edges are lightly browned but the centers remain chewy.
  • Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition


Calories:
126
kcal


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