Loaded Oatmeal Cookies

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Loaded Oatmeal Cookies are the best oatmeal cookie recipe with any add-ons that you’d like to mix in!

loaded oatmeal cookies on a cooling rack

These Loaded Oatmeal Cookies are one of my favorite cookie recipes ever. The oatmeal cookies on their own are delicious. They’re the perfect oatmeal cookie- great flavor and a slightly crisp texture. So that makes this oatmeal cookie dough awesome for taking on add-ins to create fabulous dressed-up oatmeal cookies!

loaded oatmeal cookie dough

How to make Loaded Oatmeal Cookies:

Be sure to scroll to the end of this post to print out the complete recipe. These oatmeal cookies are made with brown sugar only (no white) and a mix of butter and shortening. I haven’t tried using all butter for these cookies, but you can certainly do so if you don’t like to use shortening. Eggs and buttermilk are added to the wet ingredients too. The dry ingredients include flour, baking powder, baking soda and quite a few spices. The dry is mixed into the wet, along with oats and vanilla. This makes the base for the oatmeal cookie dough.

How to make your own buttermilk:

This recipe calls for 1/2 cup of buttermilk. If you don’t want to purchase a carton of buttermilk, you can make your own buttermilk using milk and lemon juice. Put 1/2 cups of regular milk in a bowl or measuring cup. Add 1/2 tablespoon of freshly squeezed lemon juice to the milk. Let it sit for 5 minutes, and it should become a little bit curdled looking. At this point, it has turned into buttermilk and is ready to use in your recipe.

loaded oatmeal cookie dough

Suggested Add-Ins for Oatmeal Cookies:

The fun thing about these Loaded Oatmeal Cookies is that you get to decide what you want to mix-in, according to your personal preference. It’s also a neat idea to separate the cookie dough into two or three bowls and try two or three different add-ins. Here are some delicious things to try:

  • Cinnamon Chips and Toffee Chips (my favorite!)
  • Chocolate Chips with or without nuts
  • Raisins with or without nuts
  • Butterscotch Chips
  • M&M’s
  • Peanut Butter Chips or Chopped Peanut Butter Cups
  • Dried Cranberries and White Chocolate Chips

loaded oatmeal cookies on a cooling rack

About Cinnamon Chips:

Years ago, I used to see cinnamon chips at the grocery store all the time. I’m told you can still find them in some parts of the country. Look for them near the chocolate chips. They’re made by Hershey’s. You can buy them on Amazon, but they are cheapest if you buy a package of 6. I keep them in my freezer, and I use them to add to scones, banana bread, biscotti, cookies and blondies. I’ve included a few recipes below that call for using cinnamon chips. For these Loaded Oatmeal Cookies, my favorite way to make them is with a bag of added cinnamon chips and a cup of toffee bits. So yummy!

stack of loaded oatmeal cookies


Here are a few more recipes using cinnamon chips that you might like to try:

loaded oatmeal cookies on a cooling rack
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Loaded Oatmeal Cookies

Favorite oatmeal cookie recipe!
Prep Time 25 minutes
Cook Time 12 minutes
Servings 48 cookies
Calories 99kcal
Course Dessert
Cuisine American
Keyword oatmeal cookies


  • cups packed light brown sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup shortening
  • 2 large eggs
  • 1/2 cup low fat buttermilk
  • cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • cups quick cooking oats
  • 1 teaspoon vanilla extract
  • ADD INS: cinnamon chips + toffee chips OR chocolate chips + nuts OR raisins


  • Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
  • In a large bowl, use an electric mixer to combine the brown sugar, butter and shortening. Add the eggs and beat until the mixture is light in color, and then mix in the buttermilk.
  • In a separate bowl, sift together the flour, baking soda, baking powder and spices.
  • Stir the dry ingredients into the wet ingredients. Fold in the oats and vanilla. Add in whatever add-in you'd like, or separate the batter into three bowls and create three different loaded cookie doughs.
  • Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets. I like to add more chips or raisins or whatever you're using on top of the cookie dough because that will make the cookies prettier once they are baked. Bake until lightly browned, 12 to 15 minutes.


  • NOTE: Nutritional information is for the oatmeal cookies. Any ADD-INS should be counted as extra calories, etc.


Serving: 1cookie | Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 72mg | Potassium: 44mg | Fiber: 1g | Sugar: 7g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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  • Jayne wrote:

    Made these yesterday I added the butterscotch chips and they turned out very good my kids who are use to and love chocolate as do I really liked them doing will keep this recipe

  • Crystal wrote:

    Have you ever made this recipe without shortening or with using all butter instead?

    • Lori Lange wrote:

      I haven’t tried that, but you certainly can!

  • Julie wrote:

    Hi Lori. What kind of shortening is recommended? I have Crisco shortening but have never (ever) used it. Is that what you are referring to in the recipe?

    • Lori Lange wrote:

      yes, regular solid crisco shortening.

  • Maria wrote:

    I love oatmeal cookies. They are so hearty and wholesome. Love the variations!