Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

Name: Oatmeal Chocolate Chip Peanut Butter Toffee Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 24 to 36 cookies
Ingredients: 1 cup butter, softened to room temperature; 1 cup packed light brown sugar; 1 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon vanilla extract; 2 large eggs; 2 ¼ cups all-purpose flour; 1 ½ cups quick oats; 1 cup old-fashioned rolled oats; 1 ½ cups semisweet chocolate chips; 1 ⅓ cups peanut butter chips (a 10-ounce bag is about 1 1/3 cups); 1 cup Toffee bits

User Reviews

5.0

75 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
37 mins
Servings
24 to 36 cookies
Course
Dessert
Cuisine
American

Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 cup butter, softened to room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 ¼ cups all-purpose flour
1 ½ cups quick oats
1 cup old-fashioned rolled oats
1 ½ cups semisweet chocolate chips
1 ⅓ cups peanut butter chips (a 10-ounce bag is about 1 1/3 cups)
1 cup Toffee bits

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Instructions

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until light and fluffy, 1-2 minutes.
Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes.
Add flour, quick oats and old-fashioned oats and mix until a few dry streaks remain.
Add chocolate chips, peanut butter chips and toffee bits and stir until evenly combined.
Scoop the cookie dough into 2- to 4-tablespoon size portions and roll into balls. Place several inches apart on the prepared baking sheets. Bake for 9 to 12 minutes (depending on the amount of cookie dough used for each cookie) until just set around the edges.
Remove from the oven and let sit on the baking sheets for 2 to 3 minutes before removing to a wire rack to cool completely.

Notes

Oats: these cookies work best with a combination of quick oats and old-fashioned oats, but you can experiment using all of one or the other. If you don't have quick oats, you can approximate the texture by pulsing old-fashioned rolled oats in a blender until coarsely chopped.
Cookies: if the cookies are staying puffy while baking and not flattening, try reducing the oven temperature by 15-25 degrees (or adding 1/4 cup less flour next time you make them). If the cookies are flattening too much in the oven, try increasing the oven temperature by 15-25 degrees and/or adding a few tablespoons extra flour.

Nutrition Information

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Serving 1 cookie Calories 224kcal (11%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 31mg (10%) Sodium 163mg (7%) Fiber 1g (4%) Sugar 19g (38%)