I adore homemade oatmeal cookies and adding three types of chocolate push these decadent, Triple Chocolate Chunk Oatmeal Cookies over the top!
Triple Chocolate Chunk Oatmeal Cookies
Besides his rule of only not eating cherries unless they’re in Kool-Aid, my not-so-gourmet hubby only eats oatmeal when it’s boiled and served with milk and brown sugar. So when you see oatmeal cookies on my blog, it’s because “I” have a craving. Chewy and chock full of three types of chocolate discs make these Triple Chocolate Chunk Oatmeal Cookies unforgettable!
Chocolate Chunk Cookies
So many oatmeal cookies have ordinary semi-sweet chocolate chips added. Now, mind you, that is always a nice option. But if you’d like a trumped up version, why not add a variety of chocolate chips? Or how about chocolate chunks? And for the ultimate cookie experience, you may want to splurge on some Guittard chocolate discs/wafers. I tossed in equal portions of semi-sweet, bitter-sweet and white chocolate wafers. No bite tasted exactly the same, but they were all heavenly!
Tips for Making Chocolate Chunk Cookies
A couple notes about this recipe.
- First of all, the sugars were added to melted butter, then that mixture needed to be chilled for about 10 minutes. Second, after forming the dough balls, they also required a 30 minute chill before being baked.
- The two chilling times ensured better looking, puffier cookies instead of those that resemble pancakes. Make sure to allot enough time to chill your dough.
- PRO-Tip: Hold back a few of each type of chocolate wafer to garnish the rounds of dough, offering a clue to the yumminess awaiting inside these babies.
It was worth the time to complete these extra steps for the best, chewiest, chocolate laden oatmeal cookies that you’ve ever tasted. So run, don’t walk, to your kitchen to whip up a batch of these triple chocolate chunk oatmeal cookies!
Recipe adapted from the Cooking Channel:
- 1 cup (2 sticks) butter
- 1 1/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 cup oatmeal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup white chocolate discs (I used Guittard), chunks or chips
- 2/3 cup semi-sweet chocolate discs (I used Guittard), chunks or chips
- 2/3 cup bitter-sweet chocolate discs (I used Guittard), chunks or chips
- In a large microwave safe bowl, microwave the butter until melted. Add both sugars and stir until the sugars are incorporated. Chill the mixture for 10 minutes.
- Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
- Add the flour, oats, baking soda,and salt; mix till combined.Stir in the chocolate chunks.
- Scoop out rounded tablespoonfuls of dough and place on sheet pans leaving about 2-inches between each cookie. If desired, press in some extra chocolate pieces on dough balls.
- Chill, on sheet pan for 30 minutes.
- Preheat the oven to 325?F. Remove the cookies from the refrigerator and bake for 14-16 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.
Serving Size:1 cookie
Amount Per Serving: Calories: 134Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 87mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #42: You don’t have to belong to the clean plate club. Give yourself permission not to finish what’s on your plate if you’re overserved. When dining out, you can eat half your meal and have the rest boxed up to take home for a second meal. I often split an entree with a girlfriend when out for lunch with a group of friends.