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.
Triple Threat Oatmeal Cookies
I was lucky enough to be invited to join some dear friends down in West Palm Beach, Florida, for a respite from our Midwest winter weather. Since I could leave all my warm weather duds at home, I had room in my suitcase for a few cookies.
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 of one variety or make up your own mixture.
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.
Use a medium cookie scoop 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 have trouble not going 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
- The Best Gluten-Free Oatmeal Cookies from Texanerin Baking
- Oatmeal Creme Pies
- Gingered Cranberry Oatmeal Cookies
- Oatmeal Caramel Bars AKA Oatmeal Carmelitas
- Classic Oatmeal Cookies
- More Cookie Recipes
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups oatmeal
- 1/3 cup Guittard Butterscotch chips
- 1/3 cup white chocolate chips
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 350º.
- Whisk together flour, baking soda and salt in medium bowl, mix well. Beat butter and sugars in large bowl with electric mixer until creamy. Add eggs and vanilla, beat well. Add flour mixture; mix well. Stir in oats and chips, mix well.
- Drop dough by rounded tablespoons onto parchment lined baking sheets. Bake for 10-12 minutes or until light golden brown. Cool on baking sheets for 1 minute, remove to wire rack to cool completely.
Serving Size:1 cookie
Amount Per Serving: Calories: 137 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 114mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g
Our best meal in the Palm Beach area was at Cafe Boulud. Every single dish got rave reviews. My crab cake, Shelli’s squash soup, and Susie’s Key lime pie with pink grapefruit sorbet were exquisite (those were the dishes I sampled)!