Once upon a time a group of food bloggers got to talking and thought it would be fun to do a cookie swap (because who doesn’t love cookies?). And so, the Coast to Coast Cookie Swap was born. After much deliberation, I decided to make loaded oatmeal cookies.
The idea for the loaded oatmeal cookies came from the Starbucks Outrageous Oatmeal Cookie. Every time I go to Starbucks I eye that cookie, but after finding out it had soybean oil in the ingredients, I realized I would have to make my own “outrageous” oatmeal cookie if you will.
For Christmas I made Chocolate Oatmeal Pecan Cookies for my swap with Natalie, so this time I thought I’d take it a step further and make a loaded oatmeal cookie with all sorts of fun things like raisins and nuts. As you can tell from my chicken scratch, I was a bit undecided on what exactly I wanted in the cookies.
I’m so glad that we did the Coast to Coast Cookie Swap! It was the perfect opportunity for me to make some delicious loaded oatmeal cookies as well as try other treats from my wonderful food blogger friends!
Here’s the rundown of what all the bloggers made:
Foodologie – Molasses Ginger Apricot Cookies
In Natalie’s Shoes – Glorified Chocolate Chip Cookies
Urban Chick’s Foodie Ventures – Peach Cobbler Cookies
Jazzy Jonez – Lemon Blueberry Cookies
And below you can find the recipe for my loaded oatmeal cookies!
Loaded Oatmeal Cookies (makes roughly 35-40 cookies)
2 cups all-purpose flour
1/2 cup ground flaxseed
1 tsp baking powder
1 tsp baking soda
2 cups old-fashioned rolled oats
1 cup coconut oil, softened
1/4 cup maple syrup
2 tbsp almond milk
2 tbsp vanilla extract
1/2 tsp salt
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Preheat your oven to 350F. Lightly grease two baking sheets with cooking spray or line with parchment paper. In a mixing bowl blend your flour, ground flaxseed baking powder, baking soda and oats and set aside.
Using a stand mixer or a hand mixer (or you can whisk by hand) beat your coconut oil until creamy and begin to fold in your maple syrup. Add your eggs one at a time and continue to mix until well blended. Add your milk, vanilla and salt to your wet mixture and then slowly fold in your dry ingredients.
Lastly add the chopped pecans, raisins, coconut and chocolate chips and continue to mix until everything is nicely combined.
Scoop spoonfuls of dough onto the baking sheet and flatten. Place cookies in the oven and bake for 12-15 minutes or until the bottoms are lightly browned. Remove cookies from oven and let cool, then enjoy!