These Triple Chip Oatmeal Cookies are loaded with milk, semisweet and white chocolate chips. They are seriously so good and are going to quickly become a favorite.
I feel like it’s been a minute since I’ve shared any kind of chocolate chip cookie recipe, so today I’m sharing these Triple Chip Oatmeal Cookies and you’re either going to love or hate me. I’ve been meaning to share this recipe for several weeks now and obviously haven’t. But I made them again for our 4th of July BBQ and both my sister-in-law and niece deemed them blog worthy and I have to agree whole heartedly with them. So here they are and they are pretty phenomenal if I must say.
These cookies are buttery, soft, chewy and have just a slight crispiness around the edges. . .my perfect kind of cookie. Loaded with oatmeal and three different kinds of chocolate chips, cookies just don’t get any better.
There are so many reasons to love these cookies!
- These are so simple to make and require basic pantry staples.
- No chilling required
- They’re loaded with three different kinds of chocolate chips . . . um hello yumminess!
- They freeze really well and are so good eaten frozen.
Can I use quick oats instead of old fashioned oats?
I really recommend old fashioned oats these cookies. Because quick oats are so small they basically act like a flour and will make these cookies have a different texture. Old fashioned oats the help provide a chewier texture which I love! If you only have quick/instant oats, go ahead and use them, but keep in mind the texture will be slightly different.
A few tips for making perfect Triple Chip Oatmeal Cookies:
- Start with butter that is still slightly cold. You don’t want it at room temperature. I take mine out of the fridge about 15 minutes before I make these cookies.
- After adding the eggs, make sure you cream mixture for a good 2-3 minutes. This will make a huge difference in how your cookies turn out.
- Be sure to use old-fashioned rolled oats in these cookies for a chewier texture.
- Use good quality chocolate chips. I use Nestles for the white chocolate chips and semisweet and Guittard for the milk chocolate chips and sometimes the semisweet.
- If you want the cookies to be slightly flatter, bang the cookie sheet on the counter a few times after you take them out of the oven.
- Don’t over bake these cookies. You want to them still look slightly under baked in the center. They will continue to cook on the cookie sheet after you take them out of the oven.
- This makes about 20-24 cookies, but can easily be doubled if you need more cookies.
One last thing, the dough is ridiculously good so if you love cookie dough like I do, consider yourself warned.
- 1/2 cup butter, still slightly cold
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 tablespoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups flour
- 1 1/4 cups old fashioned oats
- 1/3 cup semisweet chocolate chips
- 1/3 cup milk chocolate chips
- 1/3 cup white chocolate chips
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpat liners.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, 1-2 minutes. Add egg and vanilla and beat 2-3 more minutes until light and fluffy.
- Add baking soda, baking powder, salt and mix well. Add flour and oatmeal and mix until just combined, then add chocolate chips and mix on low until combined.
- Scoop the cookies into large balls (about 2-3 tablespoons each) and place two inches apart on prepared baking sheets.
- Bake at 350 degrees for 9-10 minutes. Let cool on cookie sheet for a couple minutes then transfer to a cooling rack.
Recipe Source: 5 Boys Baker