Loaded Chocolate Cookies with Whole Grain Oats #MyOatsCreation
There are tons of oatmeal recipes out there, but these loaded chocolate cookies are bound to be your new favorite! They’re just bursting with cCranberries, almonds, toffee, and rolled oats, with a just a hint of warm cinnamon. Soft and chewy, and such a fun holiday treat!
This shop has been compensated by #CollectiveBias, Inc. and Quaker. All opinions are mine alone.
I remember right around this time last year, saying how much I loved baking cookies and how I regret not having more cookie recipes here on Baking a Moment. In that moment, I had every intention of making 2014 a banner cookie year, but alas. I have failed you, my cookie friends.
The good news is, cookie season is getting underway once again so there’s a very good chance I could turn things around before the year’s over.
I think I’ll start with these loaded chocolate babies that are just chock-full of whole grain oats.
I love that I just said chock-full. Chock-full needs to become more a part of my everyday language. Let’s start a hashtag!
In all seriousness, these cookies really are all about the rolled oats. They give such an incredible texture and I just love them in the wintertime, especially with a little cinnamon-action. I was totally inspired to bust out some oatmeal recipes when I caught a peek at the special limited edition Quaker Oats 42-oz winter canister. There’s something about it that’s just so cozy. As an interfaith family we celebrate both Christmas and Hanukkah, and so the blues and reds just put me in mind of the whole holiday season. So pretty!
This limited edition packaging is available at Target, so since I was already there I decided to grab a few other goodies too. I mean, it’s Target yo. You can’t get outta that store with just one thing, it’s a statistical impossibility!
I knew I wanted the cookies to be chewy, chubby, and chunky. The triumvirate of cookie perfection. So I opted to add in some dried cranberries for fruity tartness, toffee bits for buttery sweetness, and smoked almonds for a little savory contrast. <– Bold choice, I realize, but you guys know how I like to live on the edge. Along with a pinch of warm cinnamon, all those add-ins really bring out the best in those big chocolate hunks. Oh yeah, those too. I got the chocolate chunks, but I think these’d be great with regular chips too.
I thought the smoked almonds were a really nice touch and they made the oatmeal cookies a little unique and subtly different, but if it’s a little outside your comfort zone you could certainly substitute regular roasted almonds. Or any other kind of nut, for that matter! This recipe is highly adaptable so feel free to add in your family favorites 😉
Guys, the limited edition Quaker Oats Old Fashioned Oats 42oz & Quaker Oats Quick Oats 42oz winter canisters with the cute holiday packaging are available exclusively at Target for a limited time only, so be sure to head right over before they all disappear! I’ve even got a coupon for ya. So get on over there and #QuakerUp your holiday baking!
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Loaded Chocolate Oatmeal Cookies
- 1 1/4 cups (156.25 g) all-purpose flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup (227 g) unsalted butter, (2 sticks), softened
- 2 cups (440 g) light brown sugar
- 2 eggs, (large)
- 2 egg yolks, (large)
- 2 cups (162 g) quick oats, (old fashioned oats may be substituted)
- 1 cup (170 g) chocolate chunks, (chips may be substituted)
- 1/2 cup (71.5 g) smoked almonds,, roughly chopped (roasted, salted almonds may be substituted)
- 1/2 cup (60.61 g) dried cranberries
- 1/2 cup (6 g) toffee bits
- Preheat the oven to 350 degrees F and line 4 baking sheets with parchment.
- Place the flour, cocoa, baking powder, cinnamon, and salt in a medium bowl and whisk to combine. Set aside.
- In a large mixing bowl, cream the butter and brown sugar on medium speed until pale and fluffy (about 5 minutes).
- Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the mixing bowl with a silicone spatula after each addition.
- Add the reserved flour mixture, and stir just until combined.
- Fold in the oats, chocolate, cranberries, almonds, and toffee, and
- Drop the cookie dough, 2 tablespoons at a time, onto the prepared baking sheets.
- Bake for 17-18 minutes, or until slightly crisp around the edges and soft and chewy inside.