Triple Threat Oatmeal Cookies

This scrumptious batch of Triple Threat Oatmeal Cookies is full of semi-sweet chocolate chips, white chocolate chips, and butterscotch chips!

Some of my loyal readers may remember my infatuation with soft, chewy oatmeal cookie recipes. I’ve made them plain, with butterscotch chips, with chocolate chips, and loaded with chips, dried fruit, and nuts.

Why You Should Make these Cookies

I was fortunate enough to be invited to join some dear friends in West Palm Beach, Florida, for a respite from the Midwest winter weather. Since I could leave all my warm-weather duds at home, I had room in my suitcase for a few cookies.

• Cookies are perfect for toting to picnics, a gathering of friends, or when traveling as a hostess gift or for snacking. Just pack them in a sturdy, air-tight container and make sure they don’t have too much extra air space to rattle around and break or crumble.
• These are distinct from ordinary oatmeal cookies, featuring three types of chocolate chips.
• Everyone makes chocolate chip cookies, so oatmeal cookies are a yummy alternative, especially when they’re soft and chewy.

Ingredient Notes

• Kitchen Staples – All-purpose Flour, Baking Soda, Table Salt, Brown Sugar, Sugar, White Chocolate Chips, Semi-sweet Chocolate Chips.
• Butter – Salted is fine
• Eggs – I use large eggs in all my recipes unless otherwise noted. Have them at room temperature for easier incorporation. Just remove from the refrigerator an hour or so before you start mixing the dough.
• Vanilla Extract (affiliate link) – Make sure it’s real vanilla extract, not artificially flavored, for the best flavor. I use the Nielsen-Massey brand.
• Oatmeal (affiliate link) – Regular oatmeal, not quick oats.
• Butterscotch Chips (affiliate link) – Guittard tastes less artificial (Amazon didn’t have a link), but Nestlé’s can also be used, as they’re less expensive.

Tips for Making Oatmeal Chocolate Chip Cookies

Since we were on vacation, a cookie or two mid-day was a no-brainer. A triple dose of baking chips made for a blissful combination, with each bite tasting a little different from the one before. Feel free to use all or one variety, or use your favorite combo of chocolate chips.

• PRO-Tip: I find that Guittard butterscotch chips have a less artificial taste than some of their competitors, but they can be difficult to locate. The base for these cookies is marvelous, so you may elect to add a cup of raisins or plain ol’ chocolate chips.
• PRO-Tip: I like to hand-mix my cookie dough with a Wooden Spoon (affiliate link) to avoid adding excess air into the batter. This makes for denser, chewier cookies.
• PRO-Tip: Have your butter and eggs at room temperature for easy blending.
• Use a Medium Cookie Scoop (affiliate link) to dish out consistent-sized balls of cookie dough. They will bake more evenly when they’re the same size.

No matter how you shake up this recipe for triple-threat oatmeal cookies, I think you’ll be tempted to go back for seconds.

More Oatmeal Cookie Recipes You’ll Love:

• Old-Fashioned Iced Oatmeal Cookies from Saving Room for Dessert
• Molten Lava Caramel Chocolate Oatmeal Cookies from Chelsea’s Messy Apron
• Oatmeal Toffee Cookies
• Oatmeal Creme Pies
• Gingered Cranberry Oatmeal Cookies
• Oatmeal Caramel Bars AKA Oatmeal Carmelitas
• Classic Oatmeal Cookies
• More of my favorite Cookie Recipes

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The Recipe:

Triple Threat Oatmeal Cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Yield 3 dozen cookies

Buttery, chewy oatmeal cookies chock full of 3 types of baking chips

5.0 Stars (24 Reviews)

Ingredients

• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, at room temperature
• 1 cup brown sugar
• ½ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups oatmeal
• ⅓ cup Guittard Butterscotch chips
• ⅓ cup white chocolate chips
• ⅓ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350º.
2. Whisk together flour, baking soda, and salt in a medium bowl, and mix well.
3. Beat butter and sugars in a large bowl with an electric mixer until creamy.
4. Add eggs and vanilla, and beat well.
5. Add flour mixture; mix well. Stir in oats and chips, and mix well.
6. Drop dough by rounded tablespoons onto parchment-lined baking sheets.
7. Bake for 10-12 minutes or until light golden brown. Cool on baking sheets for 1 minute, remove to wire rack to cool completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid 9-Speed Digital Hand Mixer 
• 
  10-Inch Wire Whisk
• 
  Guittard Butterscotch Chips (2)

Nutrition Information:

Yield:

36

Serving Size:

1 cookie
Amount Per Serving: Calories: 157Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 26mgSodium: 129mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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Our best meal in the Palm Beach area was at Cafe Boulud. Every single dish got rave reviews. My crab cakes, Shelli’s squash soup, and Susie’s Key lime pie with pink grapefruit sorbet were exquisite (those were the dishes I sampled)!