Triple Chocolate Chip Oatmeal Cookies


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 😉


Triple Chocolate Chip Oatmeal Cookies

Yield: Approximately 32 cookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 45 minutes


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 chips


1. 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.


39 Responses to “Triple Chocolate Chip Oatmeal Cookies”

  1. Jenny on February 27, 2009 at 7:37 am

    These look delicious! I love oatmeal cookies…but I really don’t like raisins. These would be perfect!!


  2. Lauren on February 27, 2009 at 11:32 am

    Mmmmm these are sooooooooooo good!! I’m glad I was a part of the photo selection as well 🙂


  3. Maria on February 27, 2009 at 7:17 pm

    Great entry! The cookies look outstanding. I love using all types of chocolates, YUM!


  4. Katrina on February 27, 2009 at 7:25 pm

    Yum-me! They look great! Will have to try these sometime–soon!


  5. Elyse on February 27, 2009 at 9:48 pm

    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!


  6. Erin on February 27, 2009 at 10:58 pm

    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.


  7. Leslie on February 28, 2009 at 9:47 pm

    Absolutely delicious! Made these tonight and as my husband said….”It’s a keeper!” Thanks!


  8. Amber on March 1, 2009 at 10:54 am

    These look awesome Chelle! I’ll definitely add these to my list of things to bake.


  9. Donna on March 2, 2009 at 7:46 am

    These look absolutely wonderful. I will have so have to try them. I want one now! No, I want 3!!


  10. Jackie on March 14, 2009 at 1:50 pm


    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.


  11. Chelle on March 14, 2009 at 2:47 pm

    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.


  12. chelle on August 29, 2009 at 1:39 pm

    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.


  13. Gena on November 10, 2009 at 2:15 pm

    Thanks for this cool informations.


  14. Mary Poppins in Heels on December 14, 2009 at 7:40 pm

    These sound so good that I’m drooling just reading the recipe!


  15. Barbra on January 23, 2010 at 1:57 pm

    Does this recipe use salt???


  16. Michelle on January 26, 2010 at 5:19 pm

    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!


    • Gracesmom on February 28th, 2011 at 10:11 am

      Although most bakers would probably assume the correct quantity and may have read the comments, the recipe above only states “1/4 salt”.


      • Gracesmom on February 28th, 2011 at 10:12 am

        BTW, these look and sound absolutely delicious! I’m going to make them today!


      • Michelle on February 28th, 2011 at 10:21 am

        Thank you for catching that! I just corrected it to read 1/4 teaspoon.


  17. bakingaddict on March 7, 2010 at 1:47 pm

    These are amazing! I couldn’t stop eating them. Thanks. Think I’ll have to try all your recipes 🙂


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  19. ap on December 24, 2010 at 7:58 am

    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!


    • Michelle on February 16th, 2011 at 9:55 pm

      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!


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  21. Emily on March 2, 2011 at 8:42 pm

    I made these with mini peanut butter cups instead of chocolate chips… can you say YUM?!


  22. Jasmine on July 23, 2011 at 7:55 pm

    can you use steel cut oats for these cookies?


    • Michelle on July 25th, 2011 at 12:36 pm

      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.


  23. Amanda Warren on January 27, 2012 at 11:07 pm

    I made them tonight with whole wheat pastry flour and they were very very good. Thanks 🙂


  24. Rebecca on April 14, 2012 at 11:55 am

    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.


    • Michelle on April 16th, 2012 at 5:47 pm

      Hi Rebecca, You can definitely do that!


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  26. debbie seibert on April 21, 2012 at 10:05 pm

    Try adding nuts, and coconut. That’s what my mother did, way back in the day.


  27. Annabel levinson on March 4, 2013 at 5:07 pm

    Loved these!!!!!!!!!!!!!!!!!! Made these for my brother and his A.P. Economics chums. They were hugely popular and were gone by the time I came downstairs!!!! The best oatmeal cookies ever, I highly recommend you try them! LOL


  28. Melissa on July 27, 2013 at 3:48 pm

    I have to let you know that these cookies are amazingly awesome! I’ve made some changes to yield a smaller batch of cookies, but seriously i owe it all to this recipe! Thanks!


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  30. Lauren on April 7, 2014 at 2:23 am

    I would love to make these but don’t have access to ‘light brown” sugar. I have substituted with regular brown sugar in other recipes, but felt that it left a strong molasses taste. Do you have any recommendations?
    Thank you.


  31. Laura on April 28, 2014 at 2:10 pm

    I love these cookies! I found the recipe over two years ago and fell in love. I don’t bake much, I cook a lot just not sweets, but I wanted to make cookies and went online and found these. Then in January, 2012 I had a knee replacement and started craving sweets! I made my daughter make them when she visited me and ate almost the whole batch! I’m getting ready to make some later today, just got the butter out to soften. My son is so excited! Thanks for posting these!!


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  33. Lesley on March 12, 2015 at 12:19 am

    Simply delicious. Buttery, chocolaty, oaty. My family really, really liked these cookies.


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