oatmeal triple chip cookies

It’s been all sunshine and rainbows over here these last few weeks.


Between griping about my health issues (you can add ‘popcorn hull stuck to the back of my throat for more than a week’ to the list) and the start of school, everyday life has been sort of meh.  Then we received the sad news that one of my son’s friends had suffered an unexpected loss and my perspective changed.  Even while going through ick, we can be a blessing to others going through ick of their own.

A fact I am no stranger to [click HERE for details].

So we made cookies and a few other things to share.  To be a blessing.

© Tina Vega Photography

Exactly what was needed.  If you would like to whip up some of your own, it makes a rather large batch.  The recipe calls not only for dark chocolate, butterscotch & white chocolate chips but maple extract and pumpkin pie spice as well.  I wouldn’t make any substitutions.  They are the perfect fall cookie.  The printable recipe is below.

Oatmeal Triple Chip Cookies

Yield: 48-60 cookies


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon maple extract
  • 1-1/2 cups all-purpose flour
  • 3 cups old-fashioned oats
  • 1 cup each butterscotch, white & dark chocolate chips


  1. In mixer, combine butter and shortening (beat for 30 seconds on high).
  2. Add brown sugar, granulated sugar, baking soda, pumpkin pie spice, and salt. Beat until combined.
  3. Beat in flour.
  4. Stir in oats and baking chips until combined.
  5. Refrigerate dough overnight.
  6. When ready to bake, preheat oven to 375 degrees.
  7. Drop dough (and slightly flatten) by teaspoons onto ungreased cookie sheets.
  8. Bake 8-9 minutes or until light brown.
  9. Cool cookies on baking sheets for 2 minutes before transfering to wire racks to cool completely.

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