• Skip to main content
  • Skip to primary sidebar
The Hungry Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Crispy Loaded Oatmeal Cookies

    November 29, 2022 by Chrissy Leave a Comment

    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!

    Crispy Loaded Oatmeal Cookies
    Pin
    Print

    Crispy Loaded Oatmeal Cookies

    Recipe by Chrissy
    Servings

    24-26

    servings
    Prep time

    10

    minutes
    Cooking time

    13

    minutes
    Total time

    23

    minutes

    Ingredients

    • 3 cups old-fashioned rolled oats

    • 2 cup all-purpose flour

    • 1 teaspoon baking soda

    • ½ teaspoon salt

    • ½ teaspoon cinnamon

    • 1 ¼ cup Crisco All-Vegetable Shortening

    • 1 cup light brown sugar, packed

    • ½ cup granulated sugar

    • 2 eggs

    • 2 teaspoons vanilla extract

    • 1 cup semisweet chocolate chips

    • 1 cup pretzels, roughly broken up

    • ½ cup sliced almonds

    Directions

    • Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
    • Cream together the granulated sugar, brown sugar, and Crisco. Add in the eggs and vanilla extract, and whisk until everything is combined.
    • Add in the oats, flour, baking soda, salt, and cinnamon. Mix everything together until the dough forms. Add in the chocolate chips, crushed pretzels, and sliced almond and fold them into the dough.
    • Use a medium cookie scoop to scoop out dough. Place scooped dough a few inches apart onto the prepared baking sheet. You should be able to fit 6-8 on one standard sized baking sheet. Gently press down the tops of the cookie dough with your hands to flatten the cookies a bit.
    • Bake the cookies for 11-13 minutes. They will still be a bit soft when you take them out, but that’s what you want! Once out of the oven, you can press more chocolate chips, sliced almonds, or pretzels into the tops of the cookies, if desired. Allow them to cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to finish cooling. Enjoy!


    More Cookies

    • Egg-Free Chocolate Chip Cookies
    • Espresso Oreo Chocolate Chip Cookies
    • Small-Batch Chocolate Chip Cookies
    • Giant Single-Serve Funfetti Cookie

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hi, I'm Chrissy! I am the recipe developer and food photographer for The Hungry Kitchen! I love creating decadent desserts that everyone can make and enjoy!

    More about me →

    Popular

    • Fluffernutter Stuffed Chocolate Chip Cookies
    • S'mores Peanut Butter Cups
    • Cookies and Cream Puppy Chow
    • Boozy Cookies and Cream Milkshakes

    Copyright © 2025 The Hungry Kitchen on the Foodie Pro Theme