Home Blog Topics Rungry Recipes Loaded Oatmeal Cookies

Loaded Oatmeal Cookies


I work 4 days a week at the running store. Saturdays are reserved for my long run and family time, leaving Tuesdays and Thursdays for cooking with Lilly. And when I say cooking I really mean baking cookies, naturally :).

Even though I consider myself a pretty serious runner I can’t seem to shake my cookie cravings-and honestly, why should I have to? Black and white, chocolate chip, iced sugar cookies, peanut butter- they’re all so delicious! Unfortunately, every time I bake standard chocolate chip cookies with all the butter, sugar and all-purpose flour I am faced with the reality that there is nothing healthy about them. Sadness.

I’ve been on the hunt for healthier cookie recipes and that brought me to this delicious recipe for loaded oatmeal cookies.

Okay maybe they’re not 100% healthy in the traditional sense (they are still cookies), but the ingredients do have some redeeming qualities ;). Chock full of oats, walnuts, dried cranberries and dark chocolate, these cookies are full of flavor, fuel and even omega 3s! Wahoo! So, you don’t have to feel too guilty about having a nibble or two.

I consider this cookie a serious win for rungry runners. I hope you enjoy them as much as Lilly and I do!



With ingredients so good you just have to take a nibble.








Nothing beats a cookie smile.


Loaded Oatmeal Cookies

Makes about 2 dozen cookies (depending on size of cookie! Insert evil laugh here… muhahah!)


1 3/4 cup old fashioned oats

3/4 cup whole wheat flour

1/2 tsp baking soda

1 T cinnamon

1/2 tsp salt (or less)

1/3 heaping cup toasted chopped walnuts

1/2 cup dark chocolate chips

1/3 cup dried cranberries

1/2 cup packed brown sugar

1 egg

1 stick butter, softened

2 tsp vanilla extract


Preheat the oven to 375.

In a medium sized bowl, stir together the oats, flour, salt, baking soda, cinnamon, walnuts, cranberries and chocolate chips. Set aside.

Soften the butter in the microwave for 15 seconds. In a separate bowl cream together the brown sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until smooth.

Add the dry ingredients and beat only until combined.

Scoop out whopping spoonfuls of dough on a baking sheet. Flatten a little with your fingers (works best if your hands are wet so the dough won’t stick as much). Bake for 10-15 minutes, or until golden brown.

*This recipe has been adapted from an original recipe for loaded oatmeal cookies on www.eatliverun.com.



3 Responses

  1. Mark Varner

    These look delicious!! I will be making these soon but I will have to omit the walnuts (I am allergic to all tree nuts – long story. Looks like you & Lilly have a strong bond making cookies!

  2. Pam

    Yum! I use the Mrs. Fields chocolate chip cookie recipe and I rationalize that it is healthy since it uses rolled oats. Who am I kidding…but they are delicious!

  3. Jessica

    YES. Gave up chocolate for Lent but as soon as that’s over I’m whipping up a batch of these 🙂

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