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Loaded Oatmeal Cookies

  • Prep Time: 10 minutes
  • Cook Time: 9 - 11 minutes
  • Servings: 30
  • Course: Dessert

These aren’t your grandma’s cookies! Loaded with nuts, berries and flavor, these cookies are sure to be a crowd pleaser.

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Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/4 cup flax seed meal
  • 1/4 cup wheat germ
  • 2 ounces dark chocolate, finely chopped
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts, toasted
  • Reynolds® Parchment Paper

Directions

Step 1

Preheat oven to 350 degrees F. Line a cookie sheet with Reynolds® Parchment Paper.

Step 2

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries and walnuts (dough will be a little crumbly).

Step 3

Drop dough by rounded teaspoons 2 inches apart onto lined cookie sheets.

Step 4

Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool.

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