Triple Chocolate Chip Cookies

Scott Anderson


I was in the mood to spend some lazy time in the kitchen. Not too much thought or work but creating something fun. Both Jenna and Jaelyn, my daughters requested time with me to bake so we came up with this recipe to appease both their tastes.

I like the consistency of the Red Mill Hot Cereal and it’s not processed with fillers, and added sugars like the popular name brands. It also holds up well in the baking process and gives a nice texture to the cookies. You can add chopped nuts to the recipe if you desire; I’d suggest no more than 1 ½ cups of toasted walnuts or pecans add in as your stir in the chocolate chips.

pinch tips: How to Melt and Soften Butter



4 dz


20 Min


15 Min


1 c
vegetable shortening
1 c
butter, room temperature
1/4 c
peanut butter, natural
1/4 c
dark chocolate cocoa powder
2 tsp
vanilla extract
4 large
5 c
all purpose flour, unbleached
2 tsp
baking soda
1 tsp
1 1/2 c
brown sugar
1 1/2 c
cane sugar
1 1/4 c
red mill 5 grain rolled whole grain hot cereal
2 c
double chocolate, chocolate chips - at least 65% cacao

Directions Step-By-Step

Preheat convection oven to 350 degrees.
Beat butter, shortening, peanut butter, cocoa powder and vanilla until creamy and fluffy. Gradually add in both sugars and then beat in eggs one at a time until combined and creamy.
Blend together flour, salt and baking soda and gradually add into the batter on low speed unless you wish to have flour over your entire kitchen. Blend in hot cereal until well incorporated and then stir in chocolate chips.
Using a 2oz muffin scoop, place small balls of dough evenly spaced onto greased air-bake pans. Bake for 12 minutes, remove from oven, and allow cooling slightly. Then dig in with a large glass of ice-cold milk or your favorite iced coffee beverage.