Imagine biting into a cookie so decadent, so rich, and so irresistibly chocolatey that you'll forget about every other dessert you've ever tasted. Our Triple Chocolate Chip Oatmeal Cookies are not just a treat; they're a chocolate lover's ultimate fantasy. Packed with three types of chocolate chips and the hearty goodness of oats, these cookies promise to transform your ordinary snack time into an extraordinary culinary experience that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups of all-purpose flour
- 1 cup of rolled oats
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup of unsalted butter
- 3/4 cup of white granulated sugar
- 1 cup of brown sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 cup of semi-sweet chocolate chips
- 1 cup of milk chocolate chips
- 1 cup of white chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the unsalted butter, white granulated sugar, and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the semi-sweet, milk, and white chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls 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 golden brown and the centers are set but still 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.
Tips
- Use room temperature butter and eggs for smoother, more evenly mixed dough.
- Don't overmix the batter after adding dry ingredients to keep cookies tender.
- For uniform cookies, use a cookie scoop to ensure consistent size and baking.
- Allow cookies to cool on the baking sheet for 5 minutes to set their structure.
- For extra indulgence, slightly underbake the cookies to keep them soft and chewy.
- Store in an airtight container with a slice of bread to maintain moisture.
- For gift-giving, these cookies freeze beautifully for up to 3 months.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
