Loaded Oatmeal Cookies Recipe

Name: Loaded Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick salted butter, softened; 1/2 cup vegetable shortening; 1 1/2 cups packed light brown sugar; 2 large eggs; 1/2 cup buttermilk; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1 teaspoon freshly ground nutmeg; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon ground allspice; 2 1/2 cups quick-cooking oatmeal; 1 cup raisins; 1 1/2 cups chopped walnuts; 1 teaspoon vanilla extract; 1 stick salted butter; 3 cups sifted confectioners' sugar; 1 teaspoon vanilla extract

Servings: persons

1 stick salted butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 large eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon vanilla extract
1 stick salted butter
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract

1
Preheat the oven to 350.
2
Grease 1 or more cookie sheets.
3
Using a mixer, cream the butter, shortening and brown sugar.
4
Add the eggs and beat until the mixture is light in color.
5
Add the buttermilk.
6
Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice in another bowl; stir the dry ingredients into the butter mixture.
7
Fold in the oatmeal, raisins, walnuts and vanilla.
8
Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets.
9
Bake until lightly browned, 12 to 15 minutes.
10
Meanwhile, prepare the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally.
11
Remove from the heat; stir in the confectioners' sugar and vanilla.
12
Stir in enough water (3 to 4 tablespoons) to make the icing drizzling consistency.
13
Drizzle on the warm cookies.
14
Photographs by Miki Duisterhof

2065

kcal

Calories

103

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 stick salted butter, softened, 1/2 cup vegetable shortening, 1 1/2 cups packed light brown sugar, 2 large eggs, and more.

Yes, Loaded Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Loaded Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions