LOADED OVERSIZED OATMEAL COOKIES

OATMEAL RAISIN COOKIES but like better.

I made these cookies and when my husband took a bite he immediately said, “it would be a disservice to the world if you didn’t share this recipe”. I’ve never been so flattered. To be honest, hopefully without sounding too self-braggy, they are really incredible! They are gooey with a light crisp, packed with lots of flavor and would be insane if served warm with a scoop of ice cream (DO IT)!

As for the baking process, they’re really super easy to make. It’s literally, just an add this ingredient to your stand mixer, then this one, then this one, then roll it into balls and bake. Honestly, if you need a dessert that’s going to impress others (or just yourself) make these, they’re a HUGE win (pun intended cause they are GIGANTIC!)

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LOADED OVERSIZED OATMEAL COOKIES

Yield: 8 Oversized Cookies

Author: Michelle Williams

Prep time: 10 MinCook time: 25 MinInactive time: 5 MinTotal time: 40 Min

Ingredients

• Unsalted Butter (2 sticks, room temperature)
• White Sugar (1/2 cup)
• Light Brown Sugar (3/4 cups)
• Eggs (2)
• Unsulphured Molasses (1 1/2 tablespoons)
• Pure Vanilla Extract (2 1/12 teaspoons)
• All Purpose Flour (1 1/2 cups)
• Baking Soda (1 teaspoon)
• Salt (1/4 teaspoon)
• Extra Thick Rolled Oats Whole Grain (3 cups. I used Bob's Red Mill)
• Raisins (1/2 cup)
• Semi-Sweet Chocolate Chips (1/4 cup)
• White Chocolate Bar (1/4 cup when roughly chopped)
• Sweetened Shredded Coconut (1/2 cup)

KITCHEN ITEMS

• Stand Mixer with Paddle Attachment
• Rubber Spatula
• Food Scale
• Small Bowl (I used a soup bowl)
• Medium Mixing Bowl
• Whisk
• Cookie Sheet (2. Or bake in batches)
• Silpat (2. Or bake in batches)
• Large Cooling Rack
• Metal Spatula

Instructions

TO MAKE YOUR COOKIE DOUGH

1. Preheat your oven to 350º.
2. Place your butter in the bowl of your stand mixer. Beat it on medium-high speed until it’s an even cream—about 2 minutes.
3. Pour both your white and light brown sugars in and mix until they are fully creamed with your butter—about 1 minute.
4. Add your eggs. Mix until they are integrated.
5. Add your molasses and vanilla. Mix until you have a smooth and even mixture—about 2 minutes.
6. Separately, in your medium mixing bowl, whisk together your flour, baking soda, and salt.
7. Pour your flour mixture into your wet mixture in your stand mixer. Mix over low speed (or your flour will fly everywhere) until your flour mixture is fully integrated. Use your rubber spatula to scrape any excess batter off of the inside of your bowl into its base to make sure it’s included in your mixture.
8. Add in your oats, raisins, chocolate chips, white chocolate chunks, and shredded coconut.
9. Mix on low until your chocolates and such are evenly incorporated—about 10 seconds.

TO PORTION AND BAKE YOUR COOKIES

1. Line your cookie sheets with your silpats (or if you only have one of each, plan to bake one batch at a time).
2. Place your small bowl on your food scale and tare it out so that your scale doesn’t read the bowl’s weight.
3. Fill your bowl with a 6oz pile of cookie dough. Use your hands to roll the dough into a ball and then flatten it slightly into a disc.
4. Repeat this process until you have gone through all of your dough.
5. Place 4 of your cookie discs on your lined cookie sheet as far apart from each other as possible being mindful not to be too close to the edge of the cookie sheet. Mine were about 4 inches apart. If they were any closer together they would have stuck to each other.
6. Bake until the edges are golden brown and the middle is still gooey and feels like it’s under-baked—25 minutes.
7. Remove from the oven and let sit on the baking sheet untouched for 5 minutes (no less than 5 minutes or they will fall apart).
8. Use your spatula to transfer your cookies to your cooling rack. Let cool until you are ready to eat them. I like their texture best at slightly warmer than room temperature.

Did you make this recipe?

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