Traditionally, oatmeal cookies are made with the addition of raisins and not much else. I have occasionally come across recipes that will include nuts or chocolate chips in addition to the raisins, but for the most part oatmeal cookies and raisins are bosom buddies and an exclusive clique. My thinking changed drastically over the Christmas holiday when I was asked to try a chocolate chip cookie made by my Chief Culinary Consultant’s mom. As soon as I bit into it I could taste oats, and although it wasn’t a full-fledged oatmeal cookie, the flavor and texture greatly enhanced the entire cookie. I was immediately sold on trying to come up with a hybrid chocolate chip and oatmeal cookie that wasn’t merely chocolate chips added to an oatmeal cookie recipe, and I think I achieved exactly what I was looking for with this cookie.
These cookies have a distinctly crisp texture, in contrast to what you would find in a typical chewy chocolate chip cookie, such as the Thick and Chewy cookies. The crisp exterior leads to a chewy center that houses three types of chocolate – semi-sweet, milk, and white. I think the contrasting flavors of the different chocolates give the cookie even more dimension. The oatmeal isn’t over-powering but gives enough subtle flavor and texture to really make a big difference. My mom and my Chief Culinary Consultant both said they now prefer these cookies to the Thick and Chewy Chocolate Chip cookies referenced above. As for me, that’s like comparing apples and oranges as they are distinctly different cookies with different properties and I love each for its intended purpose. I mean, that’s like asking to choose which child you love more. A good parent would never choose 
This recipe has been submitted into the “Your Best Cookie Recipe” contest being hosted by MixingBowl.com. Head on over to the site and check out the other entries, submit one of your own, and/or VOTE FOR ME!
Triple Chocolate Chip Oatmeal Cookies
Yield: Approximately 32 cookies
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 sticks unsalted butter, softened
1¼ cups granulated sugar
1¼ cups packed light brown sugar
2 eggs
1 tablespoon vanilla extract
1½ cups rolled oats
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
½ cup white chocolate chips1. Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350°. Grease cookie sheets or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
4. Gradually beat in the flour mixture, mixing only until dough comes together. Do not overmix.
5. With a large wooden spoon or rubber spatula, stir in the rolled oats, followed by the chocolate chips.
6. Using a large cookie scoop (by weight, the balls of dough should be about 2 oz. each), drop the cookies on the prepared cookie sheet about 2 inches apart (I usually fit 9 on my cookie sheets). Bake until the cookies are slightly browned and set on the outside but still soft and puffy in the middle, about 14 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies completely on the baking sheets.
Tags: Cookies, Oats
These look delicious! I love oatmeal cookies…but I really don’t like raisins. These would be perfect!!
Mmmmm these are sooooooooooo good!! I’m glad I was a part of the photo selection as well
Great entry! The cookies look outstanding. I love using all types of chocolates, YUM!
Yum-me! They look great! Will have to try these sometime–soon!
Anything with the words “triple chocolate” in the title constitutes a triple threat in my book! What a fantastic looking recipe!! These cookies look soft and chewy and oh-so-chocolatey!
Ever since I saw your post this morning, I’ve been racking my brain trying to think of a good cookie to create. I’ve been coming up with all sorts of combinations, and now I want them all! Your cookie looks great- I love the three types of chocolate.
Absolutely delicious! Made these tonight and as my husband said….”It’s a keeper!” Thanks!
These look awesome Chelle! I’ll definitely add these to my list of things to bake.
These look absolutely wonderful. I will have so have to try them. I want one now! No, I want 3!!
Hi
I was wondering how long do I cool the cookies, after they are cooled do you transfer them to a cooking rack or put them straight into a container.
JACKIE — I cool the cookies until they are no longer warm – this will likely vary depending on the temperature of your kitchen. No need to move them to a cooling rack before storing them in a container.
Not sure what happened (doesn’t seem like there’s a lot of room for error here…) but the dough came out really dry for me. They still taste delicious, but don’t look so hot.
Thanks for this cool informations.
These sound so good that I’m drooling just reading the recipe!
Does this recipe use salt???
Hi Barbara, Oops! It seems I’ve omitted it from the recipe; yes, it uses 1/4 teaspoon. I have edited the recipe so it is now correct. Thank you for catching that!
Although most bakers would probably assume the correct quantity and may have read the comments, the recipe above only states “1/4 salt”.
BTW, these look and sound absolutely delicious! I’m going to make them today!
Thank you for catching that! I just corrected it to read 1/4 teaspoon.
These are amazing! I couldn’t stop eating them. Thanks. Think I’ll have to try all your recipes
http://themorethanoccasionalbaker.blogspot.com/2010/03/triple-chocolate-chip-oatmeal-cookies.html
hello!
I am going to make these for the Christmas but was wondering why so much flour — seems 3 cups is alot in comparison to other cookie recipes. Thanks for any insight and Happy Christmas!
It is more than most recipes, but this recipe makes almost 3 dozen cookies, which is double the amount that most of my other recipes make. Enjoy the cookies!
I made these with mini peanut butter cups instead of chocolate chips… can you say YUM?!
can you use steel cut oats for these cookies?
No, I would not use steel cut oats for these cookies – they are such a coarse grind of oats and I don’t think they would bake well into the cookies. I would stick with the regular old-fashioned oats.
I made them tonight with whole wheat pastry flour and they were very very good. Thanks
Can i just use one type of chocolate chips? Just use 2 1/2 cups of semi sweet? I always have trouble trying to find white chocolate chips. Thanks.
Hi Rebecca, You can definitely do that!
Try adding nuts, and coconut. That’s what my mother did, way back in the day.