These XL loaded oatmeal cookies are teeming with flavor because they are stuffed with coconut, pecans, oatmeal, cinnamon and chocolate chips! And, they are gluten free AND dairy free!
The Story:
These are great when you want to indulge in a substantial cookie. With the pecans, oatmeal and coconut you could almost call them healthy…right? The key to them: you’ve got to make them XL and you can’t over bake them! It’s the only way. While these might not scream “holidays” to you, that is the only way I view them. Whip up a batch of these loaded oatmeal cookies and create your own memories!
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🧾 The Ingredients:
Here is the list of ingredients you will need to make these loaded oatmeal cookies.
- Gluten-free flour blend: My favorite blend is Bob’s Red Mill measure-for-measure blend. It’s a blend that holds up well so your cookies maintain their shape.
- Dairy-free Butter: I typically use a 50/50 measurement of Country Crock and Earth Balance. You get great flavor that way, as well as a balance of structure.
- Vegetable Oil: The addition of oil in these cookies keeps your cookies soft and chewy in the middle.
- Eggs: For structure, rising and richness.
- Sugar: Of course every cookie recipe needs sugar.
- Brown Sugar: The use of both kinds of sugars in these adds both depth of flavor as well as maintaining a soft and chewy texture
- Gluten-free Oatmeal: Adds structure, flavor and texture
- Chopped Pecans: Flavor boost! Toasted pecans is a favorite flavor profile of mine and adds a depth of comforting flavor to the cookies
- Shredded Sweetened Coconut: Coconut adds sweetness, texture and flavor
- Chocolate Chips or Chopped Chocolate: Of course, every oatmeal cookie needs a good helping of chocolate chips!
- Cinnamon: The cinnamon really adds some special to these. The warmth and comfort from the cinnamon brings the holiday vibes!
- Vanilla: For richness
- Baking Powder: Helps the cookies rise and fluff.
- Baking Soda: The addition of baking powder and soda allows for these cookies to have a good fluff to them.
- Salt: A good pinch of salt goes a long way to balance out the sweetness.
Step By Step Preparation Instructions:
These cookies come together quickly and easily.
- Step 1: First, you are going to cream together the butter, oil and sugars until they are nice and fluffy.
- Step 2: Next, add the eggs one at a time and continue to mix until fluffy. Now add in the vanilla and mix well.
- Step 3: Next, add in your dry ingredients (baking powder, soda, salt, flour) and mix until just incorporated.
- Step 4: Lastly, add in all your extra goodies (pecans, oats, coconut, chocolate chips). Fold them in by hand and make sure they are evenly dispersed.
- Step 5: Now for the fun part; using a ¼ cup measuring cup or an XL cookie scoop that is nearly equivalent to ¼ cup, scoop out the dough and place on a parchment paper lined cookie sheet. Give these cookies a good amount of room between each cookie. I usually do 5 cookies at a time. Place in the oven and bake for about 14 minutes. The edges should be slightly crispy, with the center remaining nice and soft. Allow to cool, then enjoy!
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📖 The Recipe:
Loaded Oatmeal Cookies
These XL loaded oatmeal cookies are teeming with flavor because they are stuffed with coconut, pecans, oatmeal, cinnamon and chocolate chips! And, they are gluten free AND dairy free! These are great when you want to indulge in a substantial cookie. With the pecans, oatmeal and coconut you could almost call them healthy…right? The key to them: you’ve got to make them XL and you can’t over bake them! It’s the only way.
Ingredients
- ¾ cup dairy free butter
- ¼ cup vegetable oil
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1.5 cup gluten-free flour
- ½ tablespoon ground cinnamon
- ½ tablespoon baking soda
- ½ tablespoon baking powder
- ½ teaspoon salt
- 1.5 cups gluten-free quick oats
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1.5 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350.
- Place the pecans on a baking sheet and place them in the oven as it is preheating. This will toast them slightly. Let them toast up until they are just starting to become slightly golden and are becoming fragrant.
- Let the pecans cool, then coarsely chop them up.
- In a mixer, mix together the softened butter, oil, sugar and brown sugar until creamed together and fully incorporated (the longer the better).
- Add the vanilla and eggs (1 at a time). Continue to mix for about 2 minutes until nice and fluffy! During this stage, overmixing is usually not an issue. You want the addition of air to give your cookies a good fluff and puff to them!
- Next, add in your flour, cinnamon, baking soda, baking powder and salt. During this stage, mix as little as possible as needed for the dough to come together.
- Lastly, fold in the coconut, chocolate chips, oats and pecans and stir to combine.
- Cover a cookie sheet with parchment paper. Scoop out ¼ cup of dough per cookie and place on the cookie sheet, giving them a good amount of space around each cookie. These XL cookies need room to roam!
- Bake for 14-15min. The edges should be nice and crispy, while the middle is still slightly underdone. Perfection!
The Finished Product:
A hearty, substantial, bakery style cookie that’s sure to please! Wash down with a big ol’ glass of milk and it’s basically a meal. May I also suggest that Santa loves these cookies, so don’t be afraid to make them part of your holiday traditions!
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