Joy the Baker

Weekday Oatmeal and Everything Cookies

by 72 Comments

I’m not going to tell you that these are the world’s best oatmeal cookies.  I won’t tell you that this is the only recipe you’ll ever need until the end of time.  I’m not going to tell you that I’m omg obsessed or anything like that. 

I will tell you that I was trying to re-frame cookies into my everyday life.  What’s the cookie that I want to eat everyday, any time of day, with hot coffee or cold milk?  What’s the cookie that might give me a little second-cup-of-coffee-mid-morning-treat energy?  What’s the cookie that I could offer someone that drops by? What’s the cookie that’s hearty enough, and chocolate-y enough to satisfy a craving in one cookie, not a cookie binge?

Well…  I didn’t tell you all this because I failed.  We’ve arrived.  This is the cookie – hearty but chewy, sweet with a bite of salt, loaded with nuts and chocolate.  It hits all the spots and we’re in it for the everyday. 

We’re making cookies!!  You could totally add this to your meal prep situation, don’t you think?  Here’s what we’ll need.  It’s just enough to be a whole lotta good: 

•  Oats – I like the heartiness of old-fashion oats but if you want a softer cookie, go for quick oats.

•  Brown Sugar and Butter – queens. 

•  Egg for binding. 

•  All kinds of fruit and nuts:  dried cranberries, toasted pecans, and roasted and salted pepitas.  

•  Spiced, too!  Warming winter spices.  

• Chocolate, OF COURSE.

Into the bowl with softened butter and brown sugar.  I used a set of electric hand beaters and whipped the two together.  

We’ll need an egg for binding though you could certainly make a flax or chia seed egg for these cookies.  The seeds would blend in well with the rest of the heartiness. 

I went extra spicy for these cookies.  Cinnamon and freshly grated nutmeg, of course.  But why not add a side of ground ginger and allspice for warmth?  You could, you should. 

The dry ingredients are lightly whisked further and added to the creamed butter, sugar, and eggs. 

You know how cookies go – this is just like that! 

Lots of those oats.  

And lots of everything else your flavor-brain wants:  dried cranberries or dried blueberries, roasted salted pepitas (they’re pumpkin seeds!), roasted pecans, and lots of chocolate chips – YES! 

Get it all together. 

It’s understandable if there’s spillage or a few oats go flying.  We’re done with the hand beaters though, just go in with a spatula here.  

It’s also totally understandable to nip a few tastes of cookie dough out of the bowl.  It’s living on the edge because wait… we’re not supposed to eat raw flour now, or eggs, and sometimes spinach, and we’re not supposed to hold our phones to our heads or our ovaries, and definitely don’t stare at the sun or swim in a dark lake… listen it’s hard to keep track of everything, let’s just do our best. 

I dolloped the dough right onto a parchment lined baking sheet just after the dough came together.  It didn’t need to rest in the refrigerator because there’s really so much in this dough.  

Scoop generous dough balls onto parchment lined baking sheets and flatten the cookie slightly, giving it a little spread before it hits the oven.  After a cozy 12 minutes in the oven the cookies will be lightly golden around their edges. 

Salty and sweet and chocolate studded and just everything I want to eat.  And – these cookies keep their chewy bite for days!  I keep them around, wrapped and ready and I humble suggest you do too. 

Jon and I took these photos for you. 

Print

Weekday Oatmeal and Everything Cookies

★★★★

4 from 1 reviews
  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 24 1x
Scale

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup light or dark brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon sea salt
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, chopped
  • 1/2 cup roasted and salted pepitas
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a large bowl, combine softened butter and brown sugar. Beat together using an electric hand beater until slightly more pale and fluffy. This will take about 3 to 5 minutes.
  2. Add egg and beat until thoroughly combined.. Add the vanilla extract and beat until blended.
  3. In a small bowl whisk together flour baking soda, spices, and salt.
  4. Add the flour mixture to the butter and egg mixture slowly beating on low speed until just incorporated.
  5. Stir in the oats, cranberries, pecans, pipits, and chocolate chips.
  6. Place racks in the middle and upper third of the oven. Preheat oven to 350 degrees F.
  7. Bake for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 to 11 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea. Store in an airtight container at room temperature for up to 6 days, if they last that long.

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Reader Interactions

Comments

  2. Kristiana

    Just made these today! I added some shredded unsweetened coconut flakes and chopped crystallized ginger instead of the cranberries. Doubled the recipe too! Yummmmmm.

    Reply

  3. Ria

    Hi Joy!
    First time commenter here. Read and baked yummies off your cookbooks too!

    THIS IS IT! I printed this recipe on Labor Day. Made them immediately.
    3 days later, I double batched it and made them again.
    Per my four children plus hubby’s request, I made them again a week later.
    I gifted a dozen to friends and asked to bake again.
    Very versatile and not too sweet. Love at first bite.
    THE END!

    LOOOOOOVE it!

    Reply

  4. Julia

    Hey Joy,

    I just came back to tell you that the day you published this recipe, I knew I had to make these cookies immediately! So I did, loved them and went into labor a couple of hours later. My husband was smart enough to take them to the hospital and even my midwife had one. I just remembered this story and decided to make them again for my daughter’s first birthday next February :)

    Reply

  5. Jennifer

    This is the first recipe of yours that I’ve made (I mainly just gawk at your recipes and beautifully curated photos) and I’m blown away. These cookies are such an excellent vehicle for delivering all the good things I want in life: sweet (but not too sweet), salty, crunchy, chocolate-gooey. And pepitas! What a revelation! I clearly didn’t enjoy these at all. Thanks so much, Joy!!

    Reply

  6. Maki

    I’ve made these cookies three times since you posted the recipe, and they are so good. Not too sweet, just the way I like them. I’m about to eat another one from a new batch. Thank you, Joy! :)

    Reply

  8. Amie G

    I baked these for a community meeting with applause! Now baking for a second occasion. Thank you for the delicious recipe!

    Reply

  9. Eleanor

    Joy, you’ve done it again. These truly are a perfect “anytime” cookie (“second-cup-of-coffee-mid-morning-treat” – you get it :)) and probably the best oatmeal cookie recipe I’ve made in a while, maybe ever. I love all the spices that are included, they add so much wonderful flavor, and the nuts/seeds/chocolate/fruit combo is perfect. Thank you for an awesome recipe!

    Reply

  10. John Popovich

    Just made these again. Turned out even better as I followed the recipe more closely. These will be a treat at the Seniors Centre. Thanks for such a great recipe. I love the things you do.

    Reply

  11. Donna Smith

    I thought you were kidding about these being the “World’s Best” … until I made them. I’m now a believer. Thanks for a great recipe.

    Reply

  12. Beth

    Oh Joy, these made my day! Perfect for our rainy, stormy day here in CA. They are incredibly delicious. The addition of spices really enhances them…thank you! :)

    Reply

  14. The Kitten Abides

    I’m not really a dried fruit person (texture issue), but I’ll just leave those out . . . otherwise these look tootin’ tasty! Can’t wait to make them this next week, now that we’re finally exiting Post-Mardi Gras Recovery. Thanks, Joy!

    Reply

  15. Nancy

    Hey Joy,
    These cookies look awesome so I’m off to the bulk store to pick up some pepitas. Just out of curiosity, why not toss it into the stand mixer instead of the hand mixer?

    Reply

  17. Amanda

    I got so excited to make these, I forgot I didn’t have any chocolate chips — the horror! I forged ahead, and they were delicious just the same :)

    Reply

  22. Leda

    These are delicious! Perfect recipe for a healthy-ish cookie. I love how hearty they are with all the oats, seeds, and nuts! Thanks joy!

    Reply

  23. Sharmeen

    I thought I was the only one that had biscuit binges. Sometimes I cannot help myself especially when there’s hot tea too. It’s my resolution not to have any this year so will definitely make these when I have the urge.

    Reply

  24. Jaci

    I made these cookies, they’re yummy! I made two versions, one your way and the other I added a hint of Chyanne pepper to the pepitas as I roasted them! Turned out yummy as well, a bit of sweet, a bit of salty and a bit of heat!
    Thanks for sharing

    Reply

  28. Caitlin

    It’s like you read my mind/heart/stomach!!! I cannot tell you how many times I have googled “breakfast oatmeal cookies” or “healthy cookie oats pecans” or something similar, searching for a cookie to fill this very specific but very real void. Bless you!

    Reply

  32. Cristina

    Omg, this is the cookie recipe i’ve been SEARCHING for – exactly like what you said – can satisfy that i-need-something-with-this-coffee-anytime-cookie. cannot wait to make. think i’ll go for pepitas/choc chips/pecans/coconut flakes as my combo

    Reply

  34. Ida Rahnama

    I saw you making these on your IG stories and am SO HAPPY to see a written recipe here. Going to make these tonight because Tuesday cookies are necessary. I will likely use the dried cherries I have on hand instead of cranberries and maaaybe swap out some of the pecans for sunflower seeds.

    Reply

  36. Christina

    Oh god! Another thing to worry about…why shouldn’t we swim in a dark lake? I’m baking these cookies while I await the answer! :)

    Reply

  37. Ashley

    Yummy! Oatmeal cookies are seriously the best. Especially when loaded with nuts, seeds, chocolate, and spices. I go through phases with oatmeal itself but oats in cookies ALWAYS a good idea!

    Reply

    • Terry

      This recipe looks daunting with the number of ingredients and all. I would love to see the word “PRINT” so I can study the recipe as.a whole.

      Reply

      • Anissa

        I think it’s rather easy since you’re not chopping the berries and nuts. Just take them out of the container and toss them in. Might seem like a lot of ingredients, but it’s not a lot of prep work, so actually its a great recipe because I’m sure the end results will seem like you put in a lot of effort.

        Reply

    • Priya

      Great looking cookies Joy! All of the family LOVE oats- we get through so much!
      Just wondering if you would be able to provide alternatives to the cups? I always convert recipes to grams and while it’s not that hard it means I have to either write it down with the weights or convert it every time. I know so many people in the UK who love your blog but everyone I know bakes with weights! I do love it that in your cookbooks weights are provided ?

      Reply

  41. Lauren K.

    I’m excited that I can use a flax egg here–what about Earth Balance instead of butter, too? Or would that take it too far?

    Reply

  42. Stacy

    It IS hard to keep track of everything. Thanks for the LOL this morning as I read this. I often live on the edge when making cookies–how else can you check for quality without a taste of the dough? These sound delicious.

    Reply

  43. Larissa

    How did you KNOW? These are exactly what I was craving this weekend…now I have the recipe to address it! Thank you Joy!

    Reply

  45. Karen B.

    I used to use the oatmeal cookie recipe on the lid of the quick oats box, but this one sounds and looks so much better. I love a cookie with lots of texture and you’ve nailed it. Thank you so much.
    xo,
    Karen

    Reply

  49. Taste of France

    So glad to see an oatmeal cookie without raisins.
    I am trying (TRYING) to avoid sugar: refined, honey, whatever. Sugar begets sugar cravings and more sugar. But oatmeal…I’ve put it into all kinds of things. Mixing with grated veggies (carrots, zucchini, beets) keeps the result from resembling concrete. I’ve been doing savory muffins for breakfast, with oatmeal, whole wheat flour and beets. No sugar! Really good.

    Reply

  51. Fierdous

    Your cookies reminds of a recipe I came across and loved making…kitchen sink cookies
    Author: Jessica Serves: 12 cookies
    Ingredients
    16 tablespoons (2 sticks) unsalted butter, cold and cut into cubes
    1 cup dark brown sugar
    ½ cup granulated sugar
    2 eggs
    1 tablespoon vanilla extract
    3¼ cup bread flour
    1 teaspoon kosher salt
    1 teaspoon baking powder
    ½ teaspoon baking soda
    2 cups semi sweet chocolate chips
    1 cup chopped nuts (I used walnuts but you could use almonds, pecans, hazelnuts, etc..)
    1 cup coconut shavings (you could also used shredded)
    1 cup dried fruit (I used dried cherries, but you could use any dried fruit)
    1 cup rolled oats
    Instructions
    In the bowl of an electric mixer fitted with a paddle, cream together butter and sugars until fluffy. Add eggs, beating well after each addition, until fully incorporated. Add vanilla.
    Add flour, salt, baking soda, baking powder and mix just until combined. This is a heavy batter, so if there’s a little flour in the bottom of the bowl, don’t worry – you’re gonna use some muscle in a bit.
    Remove the bowl from the stand and gently fold in chocolate chips and nuts
    Add coconut, dried fruit, and oats and use that muscle some more and mix just to combine.
    Prepare two baking sheets by lining them with parchment paper.
    Divide batter into 12 equal portions – I used a ? cup measuring cup that worked well.
    Place each cookie dough portion on your prepared baking sheets and chill in the fridge for one hour.
    Preheat oven to 375 degree F.
    Bake in the preheated oven for 18-22 minutes. Depending on how gooey and soft you like your middles, I did about 20 minutes. Cookies always continue to cook a bit after you remove them from the oven so you really don’t want to over bake these!
    Let cook on a rack and store in an airtight container. These make 12 GIANT cookie – big enough to split (only if you want to!).

    I don’t have a clue of the authors proper name.. but I love these..
    I am so going to try yours as well

    Reply

  52. JaneMaldi

    These looks amazing! I will try to make them this weekend even though my track record with baking cookies so i hope those will turn out actually good. Thanks for the recipe :)

    Reply

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