Loaded Oatmeal Cookies.

Soft-baked, ultra chewy, and simple oatmeal cookie recipe. Only 30 minutes to chill, you’ll have oatmeal cookies in no time. Load them with your favorites! 

Soft & chewy Loaded Oatmeal Cookies. Sweetened with brown sugar and loaded with butterscotch, M&Ms, and chocolate chunks!

A lot of readers ask me… what’s your favorite basic cookie recipe? Well, I have a few.

For super soft & thick, try my chocolate chip cookies and add in whatever you like! For extra chewy, try my chewy chocolate chunk cookies. For sugar cookies – bake these, for chocolate cookies – I suggest these, for peanut butter cookies – use this recipe, and for snickerdoodles – bake these in only 20 minutes.

But for oatmeal cookies? You’re looking at them.

Soft & chewy Loaded Oatmeal Cookies. Sweetened with brown sugar and loaded with butterscotch, M&Ms, and chocolate chunks!

My favorite oatmeal cookie couldn’t be any more straightforward and simple. They’re soft, they’re chewy, kissed with molasses flavor, and ready for any add-ins your tastebuds desire. I typically make them with raisins and/or M&Ms – published here.

Those photos were updated recently – that’s how often I make these oatmeal cookies!

☆ Cookie science talk ahead. ☆ Aka nerd alert.

My oatmeal cookie dough starts with creamed butter, brown sugar, and granulated (white) sugar. It’s important to know that sugar is used to not only sweeten the cookies, but to give them structure, texture, tenderness, and volume. In most of my cookie recipes, I prefer to use more brown sugar than white sugar. This is because brown sugar holds more moisture than white sugar and thus will produce a softer, moister final baked good. I like to use dark brown sugar since it has a slightly higher amount of molasses. However, if you’re in a pinch and only have light brown sugar – that’s ok!

I recently began adding a Tablespoon of dark molasses into my oatmeal cookie dough. It’s a little something I picked up from one of my cookbook cookie recipes (recipe on page 109!). 1 Tablespoon doesn’t sound like much. And you’re right! It’s not that much. But it’s just enough to give a subtle amount of extra molasses flavor. However, don’t go buy a bottle just for this recipe. They’re fine without it.

I played around with the oats to flour ratio a lot when I first published this oatmeal cookie recipe. I’ve found that more oats to flour is what I like best. I want my oatmeal cookies to taste, for lack of better words, oat-y! Oats provide a fabulously chewy texture and soak up moisture from the cookie dough and hold onto it while the cookies bake in the oven. Similar to how oats soak up all the moisture when you are making oatmeal for breakfast. This is a good thing!

There is always the question of which type of oats to use in recipes. For these? I use old-fashioned whole oats in this recipe, as opposed to quick oats. Quick oats, which are more powdery than whole oats, may dry out your cookies.  You could certainly try using them, but I prefer whole oats. They give more texture: hearty, chewy, thick.

Soft & chewy Loaded Oatmeal Cookies. Sweetened with brown sugar and loaded with butterscotch, M&Ms, and chocolate chunks!

I’ve learned over the past year how important it is to use room temperature eggs when using room temperature or melted butter in cookie recipes. Room temperature eggs incorporate evenly into your cookie dough – guaranteeing a uniform structure among every cookie in your batch. That’s why you use eggs in cookies – for structure.

Tip: When I need room temperature butter for creaming, I set out the egg(s) with the butter about 1 hour before beginning. If you forget to set out your egg, no worries. Place it into a bowl of warm water for 5 minutes, then use.

Soft & chewy Loaded Oatmeal Cookies. Sweetened with brown sugar and loaded with butterscotch, M&Ms, and chocolate chunks!

This thick cookie dough can hold a lot of add-ins. I chose peanut butter M&Ms, butterscotch morsels, and chocolate chunks. I couldn’t think of a better combination! If you have it in your pantry, throw it in. I was going to add a few pecans, but I know many people aren’t as “nuts” about nuts in their cookies as I am. Whatever goodies you choose, try to stick to about 1 and 1/2 cups total add-ins.

The cookie dough is only slightly sticky. And you know what I always do with sticky cookie dough right? I chill it. Sticky cookie dough = spreading. You’ll want these cookies to spread, but not overspread into flat discs on your baking sheet. So, chill the dough for about 30 minutes. Just enough time for you to clean up and pre-heat the oven.

I like to use a cookie scoop for oatmeal cookies. It grabs onto the textured cookie dough better than my hands can. Here is the cookie scoop I use (I own it in sizes medium and large – I used size medium for these cookies).

Scoop/roll 1.5 Tablespoons of dough per cookie. Press a few extra add-ins directly into the tops of the cookie dough balls. Why do I suggest that? It guarantees you’ll have a few pretty chunks on top of your baked cookies. Here a few cookie dough balls… you can see I pressed some broken peanut butter M&Ms into the tops.

Soft & chewy Loaded Oatmeal Cookies. Sweetened with brown sugar and loaded with butterscotch, M&Ms, and chocolate chunks!

Bake the cookies until they are lightly browned on the edges. This could be 10 minutes in your oven or 12 minutes in your oven. It’s about 11 minutes in my oven. The centers are slightly underbaked, but will set up as you let the cookie cool.

If your self control allows that… 😉

Dunk them in milk, crumble them on ice cream, bring them to friends, bake them for the kids, whatever you do with them – I know they’ll soon be a cookie jar favorite. Who doesn’t love an old-fashioned, super soft and chewy oatmeal cookie?

Soft & chewy Loaded Oatmeal Cookies. Sweetened with brown sugar and loaded with butterscotch, M&Ms, and chocolate chunks!

I hope you love my favorite loaded oatmeal cookies! And that you learned a few things along the way today. Let me know what goodies you throw into them!

A few suggestions:

  • Peanut butter M&Ms + butterscotch + chocolate chips/chunks (pictured today)
  • Raisins + chopped pecans/walnuts + dark chocolate chunks
  • Peanut butter chips + chocolate chips
  • Chopped Snickers + peanuts
  • Pretzel pieces + chopped peanut butter cups
  • Dried cranberries + white chocolate

Go ahead, let your creativity run wild!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Loaded Oatmeal Cookies

Yield: 18 cookies

Prep Time: 10 minutes

Total Time: 50 minutes, includes chilling

Print Recipe

Soft-baked, ultra chewy, and simple oatmeal cookie recipe. Load them with your favorites!


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup  (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon (20g) dark molasses
  • 1 and 2/3 cups (140g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour, (measured correctly)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 cups add-ins (I used butterscotch morsels, chopped peanut butter M&Ms, and chocolate chunks)


  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the add-ins. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator.
  3. Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra M&Ms into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.


© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Here are a few other cookie recipes you’ll love.

Chewy Oatmeal M&M Cookies

Chewy Oatmeal M+M Cookies

Peanut Butter Cup Oatmeal Cookies

Peanut Butter Cup Oatmeal Cookies

Honey Roasted Peanut Butter Oatmeal Scotchies

Peanut Butter Oatmeal Scotchies

1 Giant Oatmeal Creme Pie

1 Giant Oatmeal Creme Pie. Like Little Debbie's, but bigger and better! sallysbakingaddiction.com

Biscoff White Chocolate Oatmeal Cookies

Biscoff White Chocolate Oatmeal Cookies

See more cookie recipes.

Soft, chewy, simple oatmeal cookies that are perfect for your favorite add-ins like butterscotch, candies, nuts, and more!
Soft and chewy Loaded Oatmeal Cookies-- fill with your favorite chips, chunks, and candies!

134 Responses to “Loaded Oatmeal Cookies.”

  1. #
    aislinn @ cakes and chaosposted August 16, 2015 at 2:04 pm

    oh wow… these look incredible! I wasn’t at all hungry before I read this post but now all I want to do is eat cookies!


  2. #
    Miriamposted September 17, 2015 at 6:50 am

    What can I use in place of molasses or can I drop it out ? Thank you


  3. #
    Christineposted November 9, 2015 at 11:13 am

    Made these over the weekend and they are delicious!
    I added in macadamia nuts, bits of toffee, and white chocolate chips (all a 1/2 cup each)! 
    My husband cannot stop raving about them! 
    I did find when baking, the balls of dough were not spreading out into cookie shape, so I lightly pushed them down with the back of my spatula. The bake time had to be adjusted a few minutes longer because I had the door open a bit too long while I smashed, but I followed everything else to the T, and they came out wonderfully!
    Thanks for the yummy recipe!


  4. #
    Haleyposted January 30, 2016 at 9:53 pm

    These are my favorite cookies out of all your recipes I have tried! I’ve tried the chewy chocolate chip cookies, THE chocolate chip cookies, oatmeal raisinett cookies, monster cookies, soft peanut butter M&M cookies, and more! But these take the cake. I used chopped bittersweet chocolate chunks with almonds (from a Trader Joe’s pound plus bar), milk chocolate chips and cinnamon chips! I refrigerated for over 3 hours prior to scooping. 


  5. #
    lisa g.posted February 5, 2016 at 1:22 pm

    I cannot use old fashioned oats personally speaking. So I use quick oats. You mention quick oats can dry out oatmeal cookies. So I now know why oatmeal cookies dry out. Ive read recipes with high a ratio of oatmeal to flour and even ratios of equal amounts of oats and flour. So my goal is to avoid dry oatmeal cookies using quick oats. What are your suggestions please? More brown sugar? Baking powder? A long chill time to let the oats get absorbed in the dough? Water or milk? Im not a huge fan of puffy cakey cookies. I like a little crisp and the centers chewy. Thank you Sally!


    • Sallyreplied on February 6th, 2016 at 8:28 am

      I would say less flour– unsure of exactly how much. Test things out and have fun! Enjoy.


  6. #
    Yasminposted April 27, 2016 at 11:33 am

    This recipe is so versatile, wholesome, and so delicious: a great tip is to pour the dough into a baking tray and cook them as bars! Even easier than making drop cookies. Takes about 15 mins when you do so. You can use literally any add-ins you might have in the pantry from nuts to dates to m&ms. Thanks for this great recipe! 😀


  7. #
    Starposted May 9, 2016 at 2:00 pm

    I baked these cookies last night and I love how most of your cookie recipes remain soft. I added the butterscotch and chocolate chips and omitted the molasses. The cookies have a  wonderful texture and were not too sweet. Its so hard not to eat ALL of these! 


    • Starreplied on May 9th, 2016 at 2:01 pm

      I also used old fashioned quick oats without any issues. 


Leave a Comment