Prepare to embark on a mouthwatering journey that will transform your ordinary baking experience into an extraordinary chocolate lover's dream! These Triple Chocolate Oatmeal Cookies are not just a dessert; they're a decadent symphony of rich chocolate flavors and hearty oats that promise to tantalize your senses and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this recipe guarantees a batch of irresistibly soft, chunky cookies that will have everyone begging for your secret.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the rolled oats and all three types of chocolate chips (milk, dark, and white) using a spatula until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Use room temperature eggs for better ingredient integration and smoother batter.
- Don't overmix the dough after adding dry ingredients to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies rest on the baking sheet for 5 minutes after baking to help them set properly.
- For extra indulgence, slightly underbake the cookies to maintain a gooey center.
- Experiment with different chocolate chip ratios to customize your flavor profile.
- Store cookies in an airtight container with a slice of bread to maintain moisture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
