Triple Chocolate Chip Oatmeal Cookies
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These ultimate Triple Chocolate Chip Oatmeal Cookies have the unbeatable combination of delicious white chocolate, peanut butter and milk chocolate chips, old-fashioned oats and a hint of cinnamon to make them desirable and dangerous at the same time!
We love thick and loaded chocolate chip oatmeal cookies, like these BFF Dark Chocolate Chip Oatmeal Cookies and these Best Coconut Chocolate Chip Oatmeal Cookies!
Baking cookies is therapy to me. Especially when they come out like these! Then my therapy session is well spent. I feel better and I get to enjoy the rewards afterwards.
And did you notice? We are incorporating oatmeal into our diet of cookies? See, we now have a little balance, as I see it.
I sent some of these down to my 2 sons and their families in Florida. Made 2 different batches and took some into work to share. (It all seems to work out nicely between family, work, friends, etc…).
Why Cookies Go Flat
One of my co-workers wanted to know why her cookies always go flat and why these had such nice texture. In her case, I think she was using butter that was too soft, but there are a variety of reasons why.
- In this recipe, the butter is cold, not room temperature or softened. The cookies are then scooped onto a baking sheet using a large ice cream/cookie scooper and are baked at 375 degrees.
- Cornstarch is a thickener and we added it to bake these triple chocolate oatmeal cookies up soft and thick! Plus, oats make them hearty and the chocolate chips also help make them thicker.
- For even thicker cookies, refrigerate 15-30 minutes or longer before baking.
- If you have other cookie issues and want to know why, check out these tips here and hopefully you’ll be able to pin it down and keep baking great cookies!
Ingredients You Need
- cold butter, cut into cubes
- brown sugar
- granulated sugar
- eggs
- all purpose flour
- old-fashioned oats
- cornstarch
- baking soda
- salt
- cinnamon
- milk chocolate chips, peanut butter chips and white chocolate chips, plus some extra for the tops of the cookies
How to Make Triple Chocolate Chip Oatmeal Cookies
- Preheat oven to 375 degrees. Prepare 2 baking sheets lining with parchment paper.
- In a large bowl, cream together cold butter and sugars until light and fluffy for 3 minutes. Add eggs one at a time, mixing well after each addition.
- Add flour, oats, cornstarch, baking soda, salt and cinnamon and stir until just combined.
- Stir in chips.
- Using a large cookie scoop, scoop out 6 cookies on a cookie sheet pan with parchment paper and bake for 9-11 minutes or until golden brown on the top.
- Let them rest for at least 10 minutes to set.
Want Even Thicker Oatmeal Chocolate Chip Cookies?
- For even thicker cookies, refrigerate 15-30 minutes or longer before baking. I like to scoop them and then put them in the fridge on a baking sheet, so you don’t have to dig into the firmed up cookie dough. You can also freeze them and bake later.
How to Store Oatmeal Chocolate Chip Cookies
- Oatmeal cookies usually taste best fresh out of the oven. But, since most cookies aren’t eaten fresh, storing them properly will help retain their texture, moistness and freshness.
- Store cookies for a week or more, or if desired, you can freeze them for several months. Cool the oatmeal cookies completely before storing them. If they are warm, they will produce condensation and may end up too soft, wet and mushy.
- Place oatmeal cookies in their own container or sealable plastic bag, not mixed in with other cookies. Flavors can mix and make the cookies taste different. Moisture levels can also change if stored with drier or moister cookies.
Definitely cozy, homemade oatmeal chocolate chip cookies for the holidays and share with friends! Our Ultimate Oatmeal Chocolate Chip Cookies are the best!!
Want more IDEAS for OATMEAL in your COOKIES?
- Hearty Pumpkin Chai Spiced Oatmeal Cookies
- Flourless Peanut Butter Banana Oat Chocolate Chip Cookies – 5 Ingredients
- Reese’s Pieces Peanut Butter Oatmeal Cookies
- Soft-Batch Buttery Oatmeal Raisin Cookies
- Hearty Oatmeal Pistachio Cookies with Cherries & White Chocolate
Ultimate Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup cold butter cut into cubes
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs large
- 2 ½ cups all purpose flour
- 1 ½ cup old-fashioned oats
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup of each - milk chocolate chips peanut butter chips and white chocolate chips, plus some extra for the tops of the cookies
Instructions
- Preheat oven to 375 degrees. Prepare 2 baking sheets lining with parchment paper.
- In a large bowl, cream together cold butter and sugars until light and fluffy for 3 minutes. Add eggs one at a time, mixing well after each addition.
- Add flour, oats, cornstarch, baking soda, salt and cinnamon and stir until just combined.
- Stir in chips.
- Using a large cookie scoop, scoop out 6 cookies on a cookie sheet pan with parchment paper and bake for 9-11 minutes or until golden brown on the top.
- Let them rest for at least 10 minutes to set.
Notes
