I wasn’t really sure how to name these cookies. Normally I’m pretty straight forward, Strawberry Thumbprint, Walnut Oatmeal, Pumpkin Spice Crinkle… But what exactly does “loaded” mean? Loaded with what???… Well in this case, they’re loaded with chocolate chips, dried cranberries, and pumpkin seeds. But wouldn’t THAT be a mouthful to say. So I settled on a simplified “loaded”.
When it comes down to it though, who really cares what a cookie is named anyway, it’s all about taste. And these soft and chewy cookies are loaded with all sorts of flavours and texture. They’re also pretty hearty, for a cookie, and I may or may not have had them for breakfast a couple of times. Oatmeal’s a breakfast food. Right?
When you make them, be aware that they’re very soft and a little cakey when they first cool. They firm up and become chewy as they sit for a few hours (I really liked them the day after they were baked).
And a big shout out to Dave! Today’s post is a collaborative effort between Dave and myself. I still did the baking, but he came up with the cookie idea and lent his photography expertise, taking some of the pictures… If you’re wondering, I took the raw cookie dough pictures, and he took the others. Note his more meticulous and structured style.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Loaded Oatmeal Cookies
Recipe Type: dessert
Makes: 24 cookies (approx.)
- 1 cup Whole Wheat Pastry Flour 1
- 1 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Vegan Butter (I use Earth Balance)
- 3/4 cup Light Brown Sugar
- 1/4 cup Plain Non-Dairy Yogurt 2
- 2 tbsp Ground Flaxseed
- 1 tsp Vanilla Extract
- 1 2/3 cups Rolled Oats 3
- 1 cup Dairy-Free Semi-Sweet Chocolate Chips
- 1/2 cup Dried Cranberries
- 1/2 cup Pumpkin Seeds
Preheat oven to 350°F and line cookie sheets with parchment paper.
Whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
Cream the vegan butter until soft and smooth. Beat in the sugar until light and fluffy. Add the yogurt, flaxseed, and vanilla, and beat for another 1 – 2 minutes. Add the flour mixture and beat until just combined. Mix in the oatmeal just combined (you may need to finish mixing in the oatmeal by hand). Fold in the chocolate chips, cranberries, and pumpkin seeds.
Scoop 2 tablespoons of dough for each cookie and drop mounds 2 inches apart on the prepared cookie sheet (I use a #30 scoop which holds approximately 2 tablespoons of dough). With a dampened hand, gently flatten mounds into 1/2″ – 3/4″ thick discs.
Bake for 10 – 12 minutes until edges are lightly golden. Cool on sheets for 5 minutes before transferring to rack.
Store cooled cookies in an air tight container at room temperature.
1. Can substitute with the same amount of all-purpose flour.
2. Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.
3. Regular rolled oats give the best texture, but quick oats can be used in place of them. Do not use instant.