The Best Ever Triple Chocolate Chip Oatmeal Cookies

Triple Chocolate Chip Oatmeal Cookies

These cookies have a squidgy centre and are choc full of chocolate.  The pecans and coconut add crunch and maturity to this excellent cookie… you are going to love these.

2 cups quick oatmeal

2 cups unbleached all purpose flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ cup shredded sweetened coconut

1 cup room temperature butter

1 cup brown sugar lightly packed

¼ cup white sugar

2 tbsp. maple syrup

2 large eggs

2 tsp. good vanilla extract

½ heaping cup milk chocolate chips

1 cup semi-sweet chocolate chips or 1 cup rough chopped good dark chocolate bar

1 cup white chocolate chips

1 cup chopped pecans lightly toasted

Preheat oven to 350°

On a cookie sheet lined with parchment paper, toast pecan pieces in the preheated oven approximately 5-8 minutes, stirring once at the half way point.  Remove to cool before adding to cookie dough.

Combine dry ingredients (first 6 ingredients) in a large mixing bowl.

Using an electric mixer, beat butter until light and fluffy, gradually beat in sugars and maple syrup until well mixed and fluffy.  Add eggs one at a time until well incorporated.  Add vanilla.

Using a sturdy wooden spoon stir the flour mixture, pecans and chocolates into the wet ingredients until well combined.

With a very small ice-cream scoop drop balls of cookie dough on parchment lined cookie sheets.  Flatten cookies to approximately 1 inch thick.. Leave lots of space in between cookies.  Bake until just golden brown, 9-12 minutes.  Remove from oven and cool on cookie sheets until cool and firm.

Makes approximately 3 doz. cookies

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