Five Chip Cookies

  • Yield: 48 to 60 pieces


2cups all-purpose flour
1cup rolled oats
2teaspoons baking soda
1/2teaspoon salt
1cup (2 sticks) butter or margarine, softened
1cup good-quality smooth or chunky peanut butter
1cup granulated sugar
2/3cup packed brown sugar
2-- eggs
1teaspoon vanilla extract
2/3cup (4 ounces) milk chocolate chips
2/3cup (4 ounces) semisweet chocolate chips
2/3cup (4 ounces) peanut butter chips
2/3cup (4 ounces) vanilla chips
2/3cup (4 ounces) butterscotch chips


  1. Mix the flour, oats, baking soda and salt together.  Beat the butter, peanut butter, granulated sugar and brown sugar in a mixing bowl until light and fluffy.  Beat in the eggs, vanilla and dry ingredients.  Stir in the milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips.  Drop by spoonfuls onto nonstick cookie sheets.  Bake at 350F for 10 to 12 minutes.  Cool the cookie sheets for 2 minutes.  Remove to a wire rack to cool.

Recipe reprinted with permission from Heritage Hall’s To Learn, to Lead…To Serve(Oklahoma City, Oklahoma, 2008).