Triple Chocolate Chip Oatmeal Cookies


In our house, the decision about whether to make oatmeal chocolate chip cookies over regular chocolate chip cookies is based more on wanting to smell them baking than any craving for one taste or the other. The combined aroma of oats toasting with butter, sugar and a hint of cinnamon as the chocolate chips melt is like a cookie version of a spa experience. You take that big, deep breath and ahhhhhh... a sense of calm sets in. If you prefer oatmeal raisin cookies, substitute an equal amount of raisins for the chocolate chips in this recipe.

Makes about 30 cookies • Prep Time: 10 minutes • Cook Time: 8 to 10 minutes

1/2 cup (115 g) unsalted butter, room temperature

3/4 cup (150 g) packed dark brown sugar

1 Tbsp (18 g) honey or 1 Tbsp (16 g) fancy molasses

1 large egg, room temperature

1 tsp vanilla extract

2/3 cup (100 g) all-purpose flour

1Tbsp cornstarch

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp fine salt (or 1 tsp sea salt if you like the crunch)

2 cups (200 g) regular rolled oats

1 cup (175 g) mixed dark, milk and white chocolate chips

1. Preheat the oven to 350° (180°C) and line two baking trays with parchment paper.

2. Cream the butter, brown sugar and honey (or molasses) by hand in a large bowl until smooth. Add the egg and beat well, then stir in the vanilla. In a separate bowl, stir the flour, cornstarch, baking soda, cinnamon and salt together with a fork and add these dry ingredients all at once to the dough, stirring until blended. Add the oats and chocolate chips and stir until evenly combined.

3. Using a small scoop or two teaspoons, scoop spoonfuls of dough and drop them onto the trays, leaving 2 inches (5 cm) between them. Gently press the cookies down with your palm. Bake the cookies for 8 to 10 minutes, only until you start to see browning at the edge of the cookies. As you pull the trays from the oven, give the pan a little smack on the oven door to deflate the cookies (this helps to make a chewy centre; see note).

4. Cool the cookies on the trays on the cooling rack. The cookies will keep in an airtight container at room temperature for up to 3 days.


Smacking the trays as they come out of the oven is a trick I learned from my good friend and excellent home baker Karl Lohnes. Doing this deflates the cookies so they stay dense and chewy. I love when the sharing spirit of baking includes baking tips, not just cookies!

The secrets to keeping oatmeal cookies soft in the centre are using cornstarch in the dough and not overbaking them. they may seem exceptionally soft after 8 minutes of baking, but as long as the edges are browned, they will set up once cooled.