Loaded Chocolate Chip Oatmeal Cookies

By SewingDragonfly

From KAF.
Reviewers Notes:
05/09/2015
Mary Ellen from Kingston, MA
These are quite good; the Grape-Nuts add extra crunch and (I think) a slight malty flavor. Next time I make them I'll add some sweet malt powder to accentuate it. I didn't have enough oats so I subbed in some Bob's 12 Grain cereal mix, as mentioned by another reviewer. The pecans got lost in all the other add-ins so I'll skip them next time...I did add extra Ghiradelli bittersweet chocolate chips and cut back on the raisins. I mixed them up on Tuesday, refrigerated till Thursday, portioned and froze them and baked them on Saturday.

05/05/2015
Carol from Long Island, NY
I made these using the weight version. Did not substitute any ingredients, and chilled the dough for 6 hours before baking. I made dough into 11/2 inch balls, and they took 15 minutes to begin to brown around the edges. They did not spread, in fact, I flattened the balls slightly before baking. I loved the taste and texture, although there were 2 issues with me. 1} I thought they could use more raisins and chocolate chips. 2} Not quite sure what the purpose of the grape nuts was. There was a bit of a crunch left to the nuggets, but I do not particularly want that in a cookie, as it feels like an eggshell. However, after I polished off the 3rd one, I did not mind it as much, probably because my blood sugar was blasting into the hundreds. I wish I had a great reason to bake more often so I could compare all the different recipes like this one, but alas, I would have to be carted out of the house with a cattle lift.
05/04/2015
Ms. BB from KAF Community
This is a delicious cookie. I like the crunch of the grape nuts. I didn't have raisins on hand, so I used twice as much chocolate chips and it worked nicely.

Ingredients

• 1 cup (16 tablespoons) butter
• 1 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups old-fashioned rolled oats
• 1/2 cup semisweet chocolate chips
• 1/2 cup shredded coconut, sweetened or unsweetened
• 1/2 cup raisins
• 1/2 cup Grape-Nuts cereal
• 1/2 cup toasted pecans, chopped

Preparation

Step 1

1) Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2) Beat together the butter and sugars until light and fluffy.

3) Add the vanilla and then the eggs, one at a time, beating until well combined.

4) In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

5) Add the flour mixture to the butter mixture a little bit at a time, beating until well combined.

6) Add the oats, chocolate chips, coconut, raisins, cereal, and toasted pecans. Stir into the batter until mixed fully. If you're doing this in a stand mixer, you might want to use a spoon or spatula for this step, as the dough will get very hard to mix with all the add-ins.

7) Refrigerate the dough for at least 30 minutes, or up to overnight.

8) Using a cookie scoop, spoon, or your hands, drop balls (about 2" in diameter) onto your baking sheets. Leave some room, as the cookies will spread, especially if you haven't chilled your dough overnight.

9) Bake the cookies for 10 to 15 minutes, until they're just beginning to brown around the edges. Remove them from the oven and let cool on a rack.

Yield: 18 to 50 cookies, depending on size.