Triple Chocolate Chunk Oatmeal Cookies
I threw these together last minute for a family barbecue. It has been so hot, we have no central A/C so this is the first time I have used the oven in weeks. This is based on my favorite oatmeal chocolate chip cookies, except I added three types of chocolate morsels and a bit more flour. I knew I wouldn’t have time to freeze the pieces of dough so a little bit of extra flour helped keep these from spreading in the oven.
Triple Chocolate Chunk Oatmeal Cookies
- 4 sticks of salted butter softened to room temperature, about 65 degrees
- 1 1/2 cup firmly packed brown sugar
- 1 cup granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 1/4 cups bread flour
- 6 cups old-fashioned rolled oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 1/3 cups semi-sweet chocolate morsels
- 1 1/3 cups bittersweet chocolate morsels
- 1 1/3 cups white chocolate morsels
Beat butter and sugars until light and fluffy. Add eggs and vanilla, scrape the bowl and continue to mix. In a separate bowl whisk together flour, baking soda, cinnamon, salt. Now add oats and chocolate; mix well. Slowly add the flour mixture to the butter/sugar/egg mixture.
Using a small ice cream scoop, form the balls of dough and chill them in the freezer or refrigerator for at least 10-15 minutes, up to overnight. Extra pieces of dough can be stored for several weeks in a sealed bag in the freezer. Place dough in the refrigerator. This step is essential if you want nice and chunky cookies. If you don’t care if they spread out, go ahead and bake them now. Place the chilled cookie dough on a silicon baking mat, or parchment paper and bake at 375 degrees for 8-10 minutes. Turn the trays half way through baking. They are done when small golden brown spots appear on the surface. Transfer cookies to a cooling rack.
