Because your cookie jar should never be empty…Triple Chip Oatmeal Cookies are just what you need when that cookie craving hits!
Happy Friday! Is anyone else looking forward to this weather warming up? Forecast for next week has highs at 48°, that may not seem like much to some of you, but we’ve got to start somewhere. Spring, here we come 🙂 Since you may still be stuck inside due to cold temps this weekend, may I suggest making a batch of cookies? Triple Chip Oatmeal Cookies perhaps?
This is a really terrific cookie. Loaded with three kinds of chocolate chips and oatmeal, they have a nice texture and are amazing when eaten warm. So, let’s talk about cookie dough…to chill or not to chill? It is an obviously important step in a lot of cookie recipes. This recipe did not include that step. But the second time I made them, I put them in the freezer for a bit after shaping them. I liked the results after baking, they didn’t spread quite as much. But if you like a crispier cookie, then by all means go straight from mixing bowl to oven. If you like your cookies a tad chewier, I recommend a short stint in the freezer. Either way, these cookies are a must for the ol’ recipe binder and the cookie jar 🙂
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- 1 cup UNSALTED BUTTER, room temperature
- 1 cup BROWN SUGAR, packed
- ½ cup GRANULATED SUGAR
- 1 EGG
- 1 EGG YOLK
- 2 Tablespoons VANILLA EXTRACT
- 2 cups FLOUR
- 1 cup QUICK COOKING OATS
- 1 teaspoon BAKING POWDER
- 1 teaspoon BAKING SODA
- ¾ teaspoon SALT
- 1 cup MILK CHOCOLATE CHIPS
- 1 cup SEMI-SWEET CHOCOLATE CHIPS
- ½ cup WHITE BAKING CHIPS
- Preheat oven to 325 degrees. Line a baking sheet with parchment or a silicone baking mat.
- In a large mixing bowl, beat together butter and sugars. Add egg, egg yolk and vanilla. Continue to beat until well combined.
- Add flour, oatmeal, baking powder, baking soda and salt. Mix until just combined. Stir in chocolate chips.
- Scoop dough into 2 Tablespoon sized balls. Shape balls, making them more tall than flat. Place in freezer for 15 minutes. Remove from freezer and place on baking sheet.
- Bake for 13-16 minutes until edges are golden and centers are set. Cool on baking sheet for 5 minutes before removing to a cooling rack.
Recipe Source: Adapted slightly from King Arthur Flour
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It’s supposed to be almost 50 next week here! I’m so freakin’ excited I can hardly stand it. Maybe the end is in sight. My cookie jar needs resupplying and these look amazing!
Julie @ Julie’s Eats & Treats recently posted..Stitch Fix Review March 2015
My Friday could use a couple of these cookies! Sounds like a great way to warm up the house this weekend!
Jessica @ A Kitchen Addiction recently posted..Peanut Butter Apple Snack Cake with Peanut Butter Frosting
I bake a LOT of cookies. These would be extremely popular with my crowd. I’ve never done the triple chip idea. I like it.
Carol at Wild Goose Tea recently posted..Wild Goose On The Fly—Picnic Baskets Galore #1