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Triple Chocolate Chunk Oatmeal Cookies

Name: Triple Chocolate Chunk Oatmeal Cookies
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 36
Cuisine: American
Ingredients: 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

posted by Liz Berg on September 3, 2014 (updated 12/14/22)

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I adore homemade oatmeal cookies and adding three types of chocolate pushes these decadent, Triple Chocolate Chunk Oatmeal Cookies over the top!

The Best Oatmeal Cookies are thick and chewy plus adding lots of chocolate never hurts!!

Why You Must Make

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.

These are chock full of THREE types of chocolate.
But you can use whatever you have on hand, even just one type of chocolate chip!
Since they’re made with oatmeal you’ll get a wee bonus of fiber, protein from the eggs, and even a smidgen of iron in each cookie. Not quite health food, but I’m throwing you a bone!

Oatmeal cookie ingredients. on a sheet pan with labels.

Ingredient Notes

Butter – Salted is fine as salt is a flavor enhancer that’s important in dessert recipes so they don’t taste flat.
Dark Brown Sugar – If you don’t have dark brown sugar, add a tablespoon of molasses to a cup of light brown sugar, mix and measure.
Sugar
Egg and Egg Yolk – The extra yolk adds richness and helps to keep the cookies soft and moist.
Vanilla Extract – Use real vanilla, never imitation. Check the label.
Flour – All-Purpose
Oatmeal – I use old-fashioned oats, but quick oats can be used in a pinch.
Baking Soda
Salt – Important so your cookies don’t taste flat.
White Chocolate Discs (I used Guittard), chunks or chips
Semi-sweet Chocolate Discs (I used Guittard), chunks or chips
Bitter-sweet Chocolate Discs (I used Guittard), chunks or chips

How to Make:

Melt the butter, then mix in the sugar and chill. Add eggs and vanilla.
Mix in the flour, soda, and salt and mix until combined.

Add the oatmeal and mix until combined.
Mix in the chocolate, scoop, bake, and cool before digging in!

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!

Expert Tips

First, 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. This will minimize spreading.
The two chilling times ensure better-looking, puffier cookies instead of those that resemble pancakes. Make sure to allow 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.
I used chocolate discs instead of chocolate chips, but both work well.
This oatmeal cookie is made with old-fashioned oats. Quick oats will work, too, but go with old-fashioned if possible.
PRO-Tip:Use a wooden spoon to mix the cookie dough. If you want to use a mixer, use a stand mixer with the paddle attachment. The whisk attachment will incorporate air into the dough making cakey cookies instead of chewy cookies.

Frequently Asked Questions

How Do You Make Thick Oatmeal Cookies?

The recipe determines whether cookies will be thick or thin. If there is more butter or less flour, the cookies are more likely to bake up thin. Thick cookies usually have the opposite butter-to-flour ratio. Chilling the dough and making sure the sheet pan is cool before adding the cookie dough will help minimize spreading making thicker cookies.

How Long Can You Keep Oatmeal Cookies?

They will keep well in a sealed container at room temperature for 3-4 days. Longer than that, it’s best to freeze. They’ll keep well frozen for up to 3 months if kept airtight.

How Do You Keep Oatmeal Cookies Soft?

Make sure you store the cookies in an airtight container to prevent them from drying out. You can also add a slice of bread or a couple of slices of apple to your container of cookies to add some humidity and keep them soft.

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!