• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Weekday Oatmeal and Everything Cookies

February 20, 2018 by Joy the Baker 75 Comments

Jump to Recipe

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Weekday Oatmeal and Everything Cookies

★★★★★ 4.7 from 3 reviews
  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 24 1x
Pin Recipe
Print Recipe

Ingredients

Scale
  • 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


 

Previous PostNext Post

Filed Under: Cookies, Nuts, Recipes

Previous Post: « Let It Be Sunday, 159!
Next Post: Let It Be Sunday, 160! »

Reader Interactions

Comments

  1. Marie

    January 9, 2022 at 6:28 am

    Hey Joy ! What a nice recipe and I also laughed out loud at your excellent writing, per usual : “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’m going to make these cookies as soon as everyone is awake. Can’t wait. Also thank you so so so much for the sunday links, there’s always something for me ! Cheers from France ! Marie

    Reply
  2. Carol

    April 7, 2021 at 11:13 am

    Joy, another delicious cookie recipe! It is 10:00 am, making these for company tonight. Yes, I needed to try one warm out of the oven. My husband is eating one during his “Zoom” call, he gave me a thumbs up. How many will I eat today? Good thing I made a double batch. ?

    ★★★★★

    Reply
  3. Terri Casey

    February 11, 2021 at 11:50 am

    I made these today with chopped almonds, dried cherries and white chocolate chips. DELICIOUS!!!

    ★★★★★

    Reply
  4. Jim & judi

    November 30, 2020 at 9:45 pm

    We didnt use any nuts,didnt have any,used candy, for fruit cake instead of nuts,this will be my start,good recipe, love it.

    ★★★★

    Reply
  5. Kristiana

    August 21, 2020 at 6:50 am

    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
  6. Ria

    October 3, 2018 at 6:44 pm

    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
  7. Julia

    September 25, 2018 at 9:32 am

    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
  8. Jennifer

    April 15, 2018 at 9:27 pm

    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
  9. Maki

    April 4, 2018 at 1:17 pm

    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
  10. Kristen

    March 8, 2018 at 12:07 pm

    Made these. Soooooo good! Thank you!

    Reply
  11. Amie G

    March 3, 2018 at 7:41 pm

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

    Reply
« Older Comments
Comments Page 4 of 4
« Previous 1 2 3 4

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cookies

Two huge small-batch chocolate chip cookies.
A Recipe For Just Two Giant Chocolate Chip Cookies

I accidentally went down a rabbit hole a few weeks back.  One afternoon, in a sweet tooth induced mania, I made a small batch of truly giant chocolate chip cookies. The cookie dough came together in a small saucepan, the chocolate almost too melty, and the cookies about the size of my literal face. They…

Read More

sliced chocolate and peanut butter brownies
How To Make Box Brownies Better

I hope we’ve built enough trust between us for you to believe what I’m about to tell you. It’s a secret that professional bakers have been keeping from you for too long.  The truth is BOX BROWNIES ARE BETTER THAN BROWNIES MADE FROM SCRATCH.  I know… criminal, really but facts are facts.  I think it’s…

Read More

Strawberry white chocolate chai sugar cookies on a cooling rack.
Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

We’ve made MANY A COOKIE here on Joy the Baker over the years and the problem is, each cookie I make is my new pride and joy. But you’re the real decider around here.  Well… you and the search engine god Google.  While my latest Moon Pie Bars (and all their gooey marshmallow) might be…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

POPULAR CAKES

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Here are my two best kept secrets for getting thro Here are my two best kept secrets for getting through this summer.  I’ve never been much for secrets so I’m letting you right in! ⁣
1.	I’m committed to folding crumbled chewy brownies into the easiest homemade no-churn ice cream.⁣
2.	I’m shopping for all of my baking and summer entertaining essentials, wine and cheese at the new @aldiusa stores opening across the Gulf Coast! Wait… you’re as obsessed with ALDI as I am, right? The shopping is always easy and affordable and I always come home with a fun treat among my essentials. Hit up my stories to see my grocery haul (and the chips I ate in the car on the way home) and head to your nearest ALDI for your summer essentials!  #ad⁣
⁣
I’ll leave the recipe and your #ALDILove grocery list linked in the bio!
Let’s just make one! ⁣ ⁣ One Single Berry Cr Let’s just make one! ⁣
⁣
One Single Berry Crostata just you for. Double the recipe (🔗 in the bio) only if you want to share. ⁣
⁣
#joythebaker #berry #crostata #smallbatch #dessert #foodblogfeed
The freezer is packed with ice cream treats from h The freezer is packed with ice cream treats from here on out, and that’s a promise. ⁣
⁣
Find this Milk and Cereal Ice Cream Bar and loads of other semi-homemade ice cream treats linked in the bio! 💓🍦🫠
Allow me to both create and solve your Friday nigh Allow me to both create and solve your Friday night cookie craving. ⁣
⁣
A recipe for just two GIANT Chocolate Chip Cookies is linked in the profile. You’re literally twenty minutes from gooey warm cookie perfection. 👏💋 #chocolatechipcookies #smallbatch #joythebaker
If you caught me on @accesshollywood #AccessDaily If you caught me on @accesshollywood #AccessDaily this afternoon I made this super easy, sheet pan dinner:  Baked Chicken Shawarma with pita and fixins!
⁣
Find the recipe linked in my bio! 💋
This weekend in The Life:⁣ - Dad gave me unsolic This weekend in The Life:⁣
- Dad gave me unsolicited dating advice while Mom nodded. ⁣
- Ordered everything at Fish in Sausalito with @kristinperrakis and ⁣
- Caught a rare clear sky flying into Seattle. ⁣
⁣
Now, tell me you!
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up