Crispy Loaded Oatmeal Cookies

It's that time of year again-- time to dive into cookie season! And I can't think of a better way to start than with some loaded oatmeal cookies! These cookies are loaded with all sorts of goodness like oats, almonds, chocolate chips, and pretzels. They have a crispy texture, with a slight soft and chewy middle, with the perfect amount of sweetness.

INGREDIENTS FOR LOADED OATMEAL COOKIES

Let's get baking! To whip up a batch of these cookies, you don't need anything too crazy! Here's a full list of everything you'll need:

• All-purpose flour

• Old-fashioned rolled oats

• Baking soda

• Salt

• Cinnamon

• Crisco All-Vegetable Shortening

• Granulated + brown sugar 

• Eggs

• Vanilla extract

• Chocolate chips

• Chopped nuts

• Pretzels

MAKING LOADED OATMEAL COOKIES

Making these cookies couldn't be more simple! These cookies come together in just 3 easy steps!

Step 1: In a large bowl or stand mixer, beat together the Crisco, granulated sugar, and brown sugar until combined. Add in the vanilla extract and eggs, one at a time and mix until combined.

Step 2: Add in the oats, flour, baking soda, salt, and cinnamon to the wet ingredients and mix until the cookie dough forms. Add the chocolate chips, sliced almonds, and crushed pretzels to the bowl, and fold them into the dough.

Step 3: Using a medium cookie scoop, scoop out the cookie dough and roll it into balls. Place them on a cookie sheet lined with parchment paper or a baking mat. Place the each dough ball a few inches apart. Gently press down on the cookie with your hand, flattening the balls a bit.

Step 4: Pop into a preheated 350°F oven and bake for 11-13 minutes. The cookies will still be a bit soft to the touch, but will firm and crisp up while they cool. Allow the cookies to cool on the baking sheet for about 3-4 minutes, then transfer to a cooling rack to finish cooling. 

WHAT MAKES THESE COOKIES SO GREAT?

Not only are these cookies delicious because they're loaded with things like pretzels, nuts, and tons of chocolate chips... but the real star of the show that makes these cookies so good is Crisco! A big misconception is that Crisco is used in pie crust, but it is so much more versatile than that! Using Crisco instead of regular butter in this recipe changes up the texture of the cookie completely. Whereas most cookies are soft pillowy, these cookies are nice and crispy on the outside and have such a nice chew.  

THE BEST THINGS ABOUT LOADED OATMEAL COOKIES

• It's an easy one bowl recipe! Not only is this cookie recipe super simple and made it just a few steps, but you only need to dirty one mixing bowl! And fewer dishes is always better in my book!

• You can customize them! These cookies can be easily customized to incorporate add-ins that you want! If you prefer white chocolate chips over semi-sweet, add them instead! Or if you prefer other nuts like pecan or peanuts over almonds, you can absolutely switch it up! Just sub for the same amount of chopped nuts. 

• No chill time needed. I love when a cookie recipe does not require chill time and can be baked right after making the dough. Well, this recipe is one of those! No need to chill the dough- it can be baked right after making it!

If you decide to give these cookies a try, I hope you love them! Happy baking!

This post is sponsored by Crisco. All wording and thoughts are my own. Thank you so much for supporting the brands that help make The Hungry Kitchen possible!