Triple Chip Cookies

I made these yesterday and I was disappointed again in my chocolate chip cookie baking skills. I have said this before but I do not like a flat crispy chocolate chip cookie. I like them fat and soft and slightly chewy. I thought that I would try a different recipe I saw.
Ingredients

1 1/4C all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2C unsalted butter, at room temperature
1/2C firmly packed golden brown sugar
6 TBSP granulated sugar
1 lg egg
1 tsp. vanilla extract
1C semisweet chocolate chips
3/4C white chocolate chips
3/4C milk chocolate chips

1. preheat the oven 350

2. in a bowl, sift together the flour, baking soda, and salt. set aside

3. in a large bowl (or mixer) combine the butter, brown sugar, and granulated sugar. beat on medium speed until smooth.

4. add the egg and vanilla and beat on low speed until well blended.

5. slowly add the dry ingredients and beat on low speed until just incorporated.

6. mix in the chocolate chips.Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.


I don't like white chips so I used some peanut butter chips instead. I also only used 1/2 cup of each kind since I thought it was too much if I put anymore. I think I need to go find a recipe with oatmeal in it. Maybe that will help my cookies not be so thin and crispy?

I thought that I would make them into ice cream sandwiches since I didn't enjoy the cookie by itself. They are much better this way and it used up some vanilla ice cream that I've had for a while that no one wanted to eat.