I love oatmeal cookies. The ideal oatmeal cookie is crisp around the edges and chewy in the center, which comes down to the right balance of ingredients, portion size and baking time. Underbake and the center will be too soft; bake too long and the cookie becomes hard.
Oatmeal cookie dough welcomes many mix-ins — raisins, nuts, or chocolate chips. With my Christmas baking winding down, I had small amounts of several chip varieties left over. Rather than choose one, I mixed them all together. The result was delightful: a cookie with varied pockets of flavor in every bite.
These cookies are a perfect treat to leave out on Christmas Eve. They pair wonderfully with a tall glass of milk and are likely to please anyone who stops by for a holiday snack.
Each bite offers something different: sometimes a hit of chocolate, sometimes sweet butterscotch, and sometimes the savory richness of peanut butter. The combination keeps the cookies interesting and satisfying.
Triple Chip Oatmeal Cookies
Ingredients
- 1/2 cup butter , softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup flour
- 1 cup rolled oats
- 1/2 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup peanut butter chips
Instructions
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Using an electric mixer, cream the softened butter with the sugar, brown sugar, egg and vanilla until the mixture is smooth and creamy.
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Beat in the flour, rolled oats and baking soda until everything is combined.
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Fold in the semi-sweet chocolate chips, butterscotch chips and peanut butter chips so they are evenly distributed through the dough.
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Drop heaping teaspoons of dough about 2 inches apart onto a baking sheet lined with parchment paper. Bake in a preheated 375°F oven for 10 minutes, then allow cookies to cool slightly on the sheet before transferring to a wire rack.
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