Oatmeal Chocolate Chip Peanut Butter Toffee Cookies
User Reviews
5
Oatmeal Chocolate Chip Peanut Butter Toffee Cookies
Description
This cookie recipe combines softened butter with light brown and granulated sugars, baking soda, baking powder, salt, eggs, and vanilla for a creamy dough base. The inclusion of both quick oats and old-fashioned rolled oats creates texture variety, contributing chewiness and a bit of rustic bite. Flour provides structure and stability. Semisweet chocolate chips add classic chocolate richness, complemented by peanut butter chips for a nutty sweetness and toffee bits that lend crunchy caramel notes.
Baked at 350°F for approximately 9 to 12 minutes, the cookies are scooped and shaped into balls spaced apart on parchment-lined sheets. The resulting cookies have slightly crisp edges while remaining soft and tender inside. Allowing them to cool on baking sheets briefly before transferring to racks helps them maintain shape.
Suggestions note that a mix of oat types works best, but one kind can be used if needed. If cookies remain puffy and don’t flatten, lowering oven temperature or reducing flour slightly can help. Conversely, cookies spreading too much can be addressed by increasing oven temperature or adding a bit more flour.
Ingredients
- 1 cup butter softened to room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large egg
- 2 ¼ cups all-purpose flour
- 1 ½ cups quick oats
- 1 cup rolled oats old-fashioned
- 1 ½ cups semisweet chocolate chips
- 1 ⅓ cups peanut butter chips about 10-ounce bag (1 1/3 cups
- 1 cup Toffee bits
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
- Use a combination of quick oats and old-fashioned rolled oats for optimal texture; quick oats can be approximated by chopping rolled oats finely.
- If cookies remain puffy and don’t flatten, try reducing oven temperature or slightly reducing flour next time.
- If cookies spread too much, increase oven temperature or add more flour by a few tablespoons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24to 36 cookies
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
