oatmeal cookies with toasted coconut, craisins, and chocolate chips
Baking Dessert Sweet

Loaded Oatmeal Cookies

These loaded oatmeal cookies combine flavors for every palate without being overwhelming. Toasted Coconut, Chocolate Chips, Craisins all nestled into a delicious oatmeal cookie. What are you waiting for, try these today!

People are very defensive about their cookie preferences. Some like their cookies chewy, while others like their cookies crispy. Personally, I like my cookies to have a little bit of both. When making these oatmeal cookies I didn’t hold back on all of my favorite things.

I am not a huge fan of raisins, but I sure do love craisins. I love toasted coconut, and even decided to throw some chocolate chips into the dough as well. All of these cravings could have ended in a mess of a cookie, but instead the loaded oatmeal cookies were born. This cookie is the best parts of your favorite trail mix in a chewy, crispy baked good. Now thinking about it, all these cookies are missing is the kitchen sink, oh and a nice glass of dairy free milk!

Scroll to the bottom for consolidated recipe!

Nikki’s Notes:

  • Use a clean nonstick pan to toast your coconut and watch carefully, it should only take a few minutes to achieve that beautiful golden brown!
  • These cookies hold up very well to being created into cookie ice cream sandwiches!

Yields: 36 Cookies

Temperature: 375 Degrees

Ingredients

Recipe

  1. Line baking sheets with parchment paper.
  2. In small bowl mix together flour, baking soda, salt, and cinnamon.
  3. In large bowl beat (use Kitchen Aid or Hand Mixer) butter, granulated sugar, brown sugar, eggs, and vanilla extract until thoroughly combined.
  4. Gradually beat flour mixture into butter mixture.
  5. Stir in oats, toasted coconut, chocolate chips, and craisins.
  6. Drop dough by heaping tablespoon portions onto prepared baking sheets.
  7. Bake cookies for 12-15 minutes or until slightly brown. Depending on your oven, halfway through rotate cookies for even baking!
  8. Cool on baking sheets until firm enough to move to wire rack to finish cooling.
  9. Enjoy!
Hi, I'm Nicolette
Hi, I’m Nicolette

At 23 years old, I was diagnosed with Chron’s disease, and severe allergies to gluten, dairy and peanuts.
Coming from a family that lives to eat, this diagnosis dramatically changed how I viewed food.
I’ve been working on my recipes to enjoy food like I once did, and figured why not share them with you!

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