The favorite cookie recipe of my family for years, these Oatmeal Triple Chip Cookies are loaded to the brim with chocolate, white chocolate and butterscotch chips.
This Oatmeal Triple Chip Cookie recipe came from my mom’s mom (and in fact if you check out the picture below, that’s her handwriting!). It’s basically the only chocolate chip cookie recipe that we have made for the past several years.
That said, the need to post this recipe has recently become a thing of great necessity! The strangest thing happened to my mom. She took her copy of the recipe out of the recipe box, put it on the counter, turned around… and the damn thing exited the space-time continuum. I wasn’t there to witness but my understanding of what unfolded is a marathon event of digging through the trash, moving furniture, flashlights in cracks and general mayhem. It didn’t turn up.
(UPDATE: it finally showed its face TWO MONTHS later. It fell into the freezer drawer and got stuck to a bag of peas.)
So with admittedly a little panic, my mom texted me to see if I had a copy floating around. I’ve made these cookies a gazillion times and I should definitely have the recipe somewhere, but I came up empty. Panic increased.
Fortunately, my aunt ended up coming through with the recipe. Here it is. These pictures of the recipe are the only copies that exist. So it became imperative to immortalize it forever here on Stovetop Diplomat.
This recipe has undergone a few minor changes over time. First of all, we added vanilla. But second, the original recipe says to use either butter or shortening (Crisco). I am almost always a shortening hater. In fact I made a bold choice when I declared butter superior to shortening in my mom’s banana bread recipe (LINK). But in this one instance, shortening is the correct answer. Butter makes these cookies too flat.
And third, we like to make these cookies with three types of chips- chocolate, white chocolate, and butterscotch. This has also lead to an increase in the amount of chips we use. It ALSO lead to being more appropriately named Oatmeal Triple Chip Cookies as opposed to just Oatmeal Chocolate Chip Cookies. Feel free to just use one or two if that’s all you have! You can’t go wrong.
Anytime I use flour, I feel obligated to make the following public service announcement: make sure you are accurately measuring your flour. It took me an embarrassingly long amount of time to figure this out. Check out the link for more information, but the long and short of it is don’t just scoop it out of the jar or bag with a measuring cup. Pour it into the measuring cup with a separate scoop to keep it uncondensed and airy. When you scoop it directly from the bag, you’re likely to end up with far too much flour.
Looking for other dessert recipes? Try my Plátanos Maduros (Fried Sweet Plantains), Chiffon Pumpkin Pie and Smörbakelser (Swedish Butter Cookies) (LINK) recipes!
Oatmeal Triple Chip Cookies
Ingredients
- 1 cup shortening (Crisco)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups rolled oats
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
Instructions
- Preheat oven to 375 F.
- In a medium mixing bowl, cream together the shortening, white sugar, brown sugar, eggs and vanilla.
- Sift the flour, baking soda and salt into the bowl. Fold into the shortening mixture until just incorporated.
- Stir in rolled oats as well as chocolate, white chocolate and butterscotch chips. Fold together until incorporated.
- Form into small balls and place on an uncreased cookie sheet. Bake for 9-12 minutes.
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