30-Minute Triple Chocolate Chip Oatmeal Cookies
These loaded oatmeal cookies pack three types of chocolate chips plus butterscotch for an indulgent twist on the classic. The combination of brown and white sugars creates perfectly chewy cookies with crispy edges, while the oats add hearty texture. Perfect for cookie swaps, lunch boxes, or when you can't decide which chocolate chip cookie to make. The room temperature butter ensures proper creaming for that ideal tender-chewy texture that makes these cookies irresistible.
Ingredients
- 1 ½ cups flourgluten-free flour blend1:1gluten-freegluten-free
Use 1:1 baking flour blend with xanthan gum
Full guide → - 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 350°F
- 2
Whisk together flour, baking soda, and salt in a medium bowl
- 3
Beat butter and sugars with an electric mixer until creamy
- 4
Add eggs and vanilla and beat well
- 5
Add flour mixture and mix well
- 6
Stir in oats and all chips and mix well
- 7
Drop dough by rounded tablespoons onto parchment-lined baking sheets
- 8
Bake for 10-12 minutes or until light golden brown
- 9
Cool on baking sheets for 1 minute then remove to wire rack to cool completely
Tips
Room temperature butter is key for proper creaming - take it out 30-60 minutes before baking or cut into small pieces to soften faster.
Don't overbake these cookies - they'll continue cooking on the hot pan after removal from the oven.
For extra chewy cookies, slightly underbake and let them finish cooking on the pan for 2-3 minutes before transferring.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Dough can be made 1 day ahead and refrigerated, or shaped and frozen for up to 3 months.
Serve at room temperature with milk, coffee, or pack in lunch boxes.
Common Mistakes
Don't use melted butter instead of room temperature - it will make cookies spread too much and become thin.
Avoid overmixing after adding flour to prevent tough cookies.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
Use 1:1 baking flour blend with xanthan gum
Full guide →General Alternatives
FAQ
Can I use old-fashioned oats instead of quick oats?
Yes, old-fashioned oats work great and will give slightly more texture. Quick oats will create a more uniform, softer texture.
How long will these cookies stay fresh?
Store in an airtight container for up to one week at room temperature, or freeze baked cookies for up to three months.
Can I freeze the cookie dough?
Yes, scoop dough onto baking sheets, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes to bake time.