Loaded Oatmeal Cookies (Nut-Free)

So, it’s the last day of summer vacation and there is a slight buzz of excitement for the new school year ahead. But there’s also a bittersweet note in the air as I know this will be the last full day with my lovely son and daughter until weekends and the holidays. As much as they love driving me nuts during the summer, I do love having them with me all day for a couple of months and miss them terribly when school begins.

So as a little gift to them, I decided I’d bake them some wholesome cookies to start the school year. This way, when they sit down to eat their snack or lunch, they’ll get a little kiss and hug from me in the form of a delicious, chewy homemade-by-mom cookie. 😍

This cookie is a basic oatmeal cookie but it’s got some yummy surprises in them. Preparation is simple and requires just two bowls. There’s the option to grind the oats a little to break it up a bit more, which would call for a food processor. Otherwise, a couple of bowls, a quick stir and scoop, bake for about 12 minutes and you’re done!

If you’re looking for an easy, great-textured oatmeal cookie, this is your recipe. It’s the perfect back to school cookie for those with nut allergies or those classrooms that require nut-free foods, since there are no nuts in them.

LOADED OATMEAL COOKIES

  • 2 cups AP flour
  • 2 cups old fashioned oats
  • 1 T baking powder
  • 1 t baking soda
  • 1 t salt
  • 2 t cinnamon
  • 3/4 t nutmeg
  • 1 t vanilla extract 
  • 1 cup unsalted butter, melted & room temperature
  • 2 eggs, room temperature
  • 3/4 c sugar
  • 1/3 c brown (light or dark) sugar
  • 1 c candy coated chocolate (like M&Ms)
  • 1 c raw, unsalted, shelled pumpkin seeds

Preheat your oven to 350°F.

Line a cookie sheet with parchment paper.

If you choose to, pulse the oats in a food processor about 5 or 6 times to break down the oats a bit to better incorporate into the dough. If you want a bolder-textured cookie, then you may omit this step.

Place the oats and flour together in a bowl with the baking powder, baking soda, and spices. Mix to combine.

In a separate bowl mix the butter, sugars, eggs, vanilla, and salt until completely combined. Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Slowly incorporate the wet and dry ingredients until just combined. Fold in the pumpkin seeds and mini M&Ms. 

Scoop 2 T balls of dough onto your prepared cookie sheet. Make sure you leave about 2″ between each cookie so they may spread without baking into each other. Bake in your preheated oven for about 12-13 minutes, or until just browned around the edge.

Let the cookies cool on the cookie sheet for about 5-10 minutes before transfering them to an airtight container, where they can be stored at room temperature for 3-4 days.

Sweetly ❤ Yours,

Leelabean

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