Good news. I found a recipe that you can royally screw up more than once and still have it turn out. The first time I tried this recipe for triple chipper cookies, I accidentally added a cup of sugar to the dry ingredients. The second time, I added the eggs and the butter in the mixer at the same time. Bad news? There is no bad news. Unless you’re trying to prevent yourself from eating a dozen cookies at a time.
These triple chipper cookies do it all. They have oats, nuts, cinnamon, and three kinds of chocolate chips. They’re a great option for afternoon baking, for a cookie swap, or just to have as dough in the freezer. You can also easily leave out the oats, nuts, or kinds of chips depending on what you have on hand. Since they’re drop cookies, you don’t have to chill the dough ahead of time. You can make a batch from start to finish in about 30 minutes. And each batch makes a lot of cookies. The teaspoon size drop cookies will make almost 5 dozen cookies. If you make bigger cookies (closer to a tablespoon), you’ll still get close to 4 dozen.
I prefer walnuts for these triple chipper cookies because they have a nice robust flavor. You could also try chopped pecans or even macadamia nuts. I recommend finely chopping the nuts so that they’re smaller than the chocolate chips. You’ll get the walnut flavor without feeling like you’re eating a chunky nut butter. I also like the balance of the milk chocolate chips with the white and dark chocolate chips. The milk chocolate chips are a bit sweeter than semi-sweet and help balance out the dark chocolate. If you only have semi-sweet on hand, feel free to use those. You won’t notice much of a difference.
Looking for more dessert ideas? Easy cookie bars | Peanut butter cereal bars | Walnut white chocolate chip cookie bars
Triple chipper cookies
- Total Time: 25 minutes
- Yield: 4 dozen 1x
Ingredients
Dry ingredients
- 2 1/2 cups of all-purpose flour
- 1 cup of oatmeal
- 1 cup of walnuts, finely chopped
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of salt
Wet ingredients
- 1 cup (2 sticks) of softened butter
- 1 cup of granulated sugar
- 1 cup of brown sugar
- 2 eggs
- 2 teaspoons of vanilla extract
Fold-ins
- 1 cup of white chocolate chips
- 1 cup of milk chocolate chips
- 1 cup of dark chocolate chips
Instructions
- Preheat the oven to 350 degrees. Whisk the flour, oatmeal, walnuts, baking powder, baking soda, cinnamon, and salt together in a large bowl and set aside.
- Cream the butter with a mixer until light and fluffy. Add in the sugars and mix until combined. Stir in the eggs and vanilla. Mix well.
- Slowly add in the dry ingredients, scraping the bowl often. Once the dough has come together, fold in the chocolate chips. Stir until the chips are distributed through the dough.
- Measure out rounded teaspoons and drop the dough onto cookie sheets. Bake for 12-14 minutes at 350 degrees until golden brown and set. Cool before eating or storing.
- Prep Time: 15
- Cook Time: 10
