Today, I’ve got another cookie recipe coming at you and it’s both phenomenally easy and packed with chocolate flavour. My triple chocolate oatmeal cookies are both fudgy and chewy and come together in less than 30 minutes. A win whenever you need a chocolate fix but don’t want to wait for dough to chill.
I absolutely love oatmeal cookies and like trying different variations. I love all the addins that pair so nicely with the oats, plus they always have the best chewy texture. These cookies are no different and I know you’ll love them too.
I always enjoy coming up with quick recipes like this as I make every Saturday to go to the in-laws. Somedays time just gets away from you though, especially with kids and it’s always nice to have some quick and easy desserts, especially ones with chocolate!
If you’d like to try some other oatmeal cookies, check out my oatmeal chocolate chip cookies or my cranberry oatmeal chocolate chip cookies. For something a little different, that’s also gluten free, check out my monster cookies or my pumpkin monster cookies.
Rolled Oats vs. Quick Oats
I use quick oats in this recipe as I find they give the perfect chewy texture. I haven’t tried using rolled oats but they may make the cookies a bit dry so I recommend using quick oats.
How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough for these triple chocolate oatmeal cookies to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Are These Cookies Gluten Free?
No, not as written. However, you can try using a 1 to 1 gluten free flour and gluten free certified oats. I have not tested the recipe with this flour though.
If you’d like some other gluten free treats, try my almond flour chocolate chip cookies or my fudgy coconut flour brownies which have the most perfect crackly brownie top.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- I recommend using quick oats for these cookies. Rolled oats may give them a dryer texture.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Cookie Recipes
Today’s song is from an amazing band from Iceland that I love listening too. Here’s Broken Bones by KALEO. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Triple Chocolate Oatmeal Cookies
Ingredients
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (90g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup (90g) all purpose flour
- 1 cups (120g) quick oats (*See notes)
- 1/4 cup (25g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (120g) semi sweet chocolate chips
- 1/2 cup (80g) white chocolate chips
Instructions
- Line or spray a baking pan. Preheat your oven to 350℉.
- In the bowl of a stand mixer or large mixing bowl, add the butter and sugars. Beat together on medium speed until creamed, about 3-4 minutes. Add in the egg and mix until combined. Add in the vanilla and mix until combined.
- Add the flour, oats, cocoa powder, baking soda and salt and mix until just combined. Add the chocolate chips and white chocolate chips and mix until combined.
- Scoop 2 tbsp size cookies and bake for 7-9 minutes or until the edges just start to feel firm. Let cool on pan for a couple minutes before transferring to a wire rack to completely cool. Store in an airtight container for up to 3 days and enjoy!
These cookies are perfect for all the chocolate lovers out there and a great option when you need a chocolate fix ASAP!
If you try them, let me know what you think with a start resting and review 😊