Triple Chocolate Oatmeal Cookies
Triple Chocolate Oatmeal Cookies
These cookies are the best oatmeal cookie I’ve ever eaten! Combine three types of chocolate in a moist, chewy cookie… with drizzled chocolate to boot? This creates an amazing, easy recipe you can make for the holidays or any day you crave chocolate!
Yield: 32 – 36 (3-inch diameter) cookies or 48 – 52 (2-inch diameter)
Ingredients:
1 cup butter, softened
1/2 cup granulated sugar
1 cup brown sugar, packed
1 egg
1/4 cup water
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups rolled old fashioned oats
1 cup white chocolate chips
1 cup milk chocolate chips
1/2 cup sliced almonds, optional
Icing:
1 cup white chocolate chips
or 4 squares white almond bark
1 – 2 tablespoons vegetable oil, to thin
Equipment Needed:
Stand up mixer or large mixing bowl
Rubber spatula
Dry & liquid measuring cups
Measuring spoons
2 – 3 half baking sheets
Parchment paper
2 tablespoon ice cream scoop/ #24 disher portion scoop
Bent-edged spatula
Cooling racks
Small mixing bowl
Small spoon
Are you like me and prefer making mostly chocolate cookies? I feel that if I’m going to splurge and eat sweets, they have to include chocolate! Cookies with oatmeal nuts are also healthier and fiber rich… right? So I have been making these oatmeal cookies for as long as I can remember! I decided to try them with a drizzle of icing and I was hooked… the results were delicious! Everyone who has tried them agrees… best ever! Grab your ingredients and let’s bake!
Preheat oven to 375 F.
I find mixing oatmeal cookies is easier with a stand up mixer, so if you have one use it. If not, mix with a hand mixer designed for cookie mixing or grab a rubber spatula. First cream together the softened butter, sugars, egg and vanilla until fairly smooth and butter is broken up into small pieces…about 2 minutes. Scrape down sides of bowl and add the dry ingredients, flour, cocoa powder, baking soda and oatmeal. Continue mixing on medium-low speed until the batter is smooth and evenly chocolate brown, about 2 minutes.
Next it’s time to add the yummy sweet stuff! I prefer to use Ghiradelli chocolate morsels in my baked goods. They might be a bit more expensive, but worth it! The flavor is so much better than the less expensive brands and chips are larger too. Combine these in the cookie dough by using a rubber spatula so the nuts and chips don’t break up. I usually prefer a silicone spatula, as I can scrape and mix at the same time… more efficient and less tools to wash!
Prep your baking sheets with parchment paper prior to panning cookies. I find the paper helps reduce the spreading of the cookies… creating a plumper, more tender final product. I also find that cookies are less apt to burn when parchment paper is used. To create ~ 36 cookies use a small portion scoop (#24 or about 2 tablespoons) to create even sized cookies. If you want more cookies use a smaller scoop. Scrape the scoop alongside bowl to level amount of dough for each cookie and a place on cookie sheet. Allow 1 – 1 ½ inches in between cookies for spreading. I usually place between 10 – 12 cookies per pan. (Remember too that the warmer the dough or pans become while making multiple batches, the more cookie spreading that will occur too.) Place panned cookies on center rack of preheated 375 F oven. Bake for 18 – 20 minutes for larger 2 tablespoon cookies, 12 – 14 minutes for smaller 1 tablespoon portions. Over baking will create a crisper cookie. Allow cookies to rest on pan for 2 – 3 minutes before removing from pan. Set on cooling rack to cool a bit more before icing.
To prepare icing, place chips or bark cubes in a microwave safe bowl and heat for 30 seconds increments until melted. Stir to smooth. Add vegetable oil 1 tablespoon at a time to melted chocolate until proper drizzle, consistency is achieved. Do not reheat chips with added oil! I allow my melted chips to set on top of the warm oven stove top to maintain a smooth texture. Using a small spoon, drizzle icing over cookies on cooling rack (or transfer to a cool, parchment covered baking sheet for icing). I place a piece of waxed paper underneath cooling racks to catch drippings. Allow iced cookies to harden before stacking or storing.
Don’t your cookies look amazing? Go ahead and eat a warm one! Your will have to beat off your family with a stick so they don’t eat them all right away… mine never last! Enjoy!