It seems that everywhere you look these days triple chip cookies are all the rage. Not to mention my boys are always asking for more chips. So I thought I would give triple chip cookies a try.
Lots of yummy chips in every bite make these cookies delicious!
It’s kind of hard to complain when you have three flavors of chocolate in your mouth at the same time. 🙂 If you’re wondering why oatmeal triple chip, it’s because we love oatmeal cookies here. Plus, my picky eater, also loves oatmeal cookies.
All in all I liked these cookies much more than I thought I would, and the boys loved them! I think the thing to keep in mind is you want all three chips (whatever kind you use) in every bite, but you also want a decent amount of cookie with the chips. This recipe is geared more towards a nice balance of the two.
There are the people who like a little cookie with their chips, and the people that like a little chip with their cookies. Which one are you? Remember friends, there’s no right or wrong answer. It just depends on how you like your cookies. They are your cookies after all. 🙂
OATMEAL TRIPLE CHIP COOKIES
1 cup butter, softened
3/4 cup packed brown sugar (light or dark)
3/4 cup granulated sugar
2 teaspoons vanilla
1 large egg, at room temperature
2 1/2 cups all-purpose flour
1 cup quick-cooking oatmeal
3 tablespoons instant vanilla pudding mix, OR two teaspoons of cornstarch (in these cookies I prefer the instant vanilla pudding, either way they will turn out just fine)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup SNO-CAPS (or any other chocolate chip you prefer)
(This is my revised chip-to-cookie ratio. I find this amount still very chippy, but much better! In other words, my kids were still happy and so was I).
1. Line an ungreased cookie sheet with a silicone baking mat or parchment paper. Set aside.
2. Stir together sugars and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, instant pudding, baking soda and salt; stir in all three kinds of chips. Chill dough for 20-30 minutes.
3. Heat oven to 350 degrees. Drop by rounded tablespoonfuls about 2 inches apart onto prepared cookie sheet OR use a regular cookie-scoop.
4. Bake 10 to 12 minutes or until light brown (centers will be soft). Cool for two to three minutes; remove from cookie sheet. Cool on wire rack.
MAKES APX. 24 COOKIES, I usually make my cookies a little on the large side. 🙂