Toffee Oatmeal Peanut Butter Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
42
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Calories
181 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Toffee Oatmeal Peanut Butter Cookies
Description
Toffee Oatmeal Peanut Butter Cookies combine the richness of peanut butter and butter with the hearty texture of old-fashioned rolled oats. The dough also includes two types of sugar for depth of sweetness and moisture, eggs and vanilla for binding and flavor, and baking soda to provide lift and tenderness. Salt highlights the flavors, while toffee bits add crunchy, buttery caramel bursts throughout.
The dough is mixed until well combined but a little sticky, then rested at room temperature for about 20 minutes, which allows the oats to absorb moisture and reduces spreading during baking. Portioning dough into 2-3 tablespoon balls spaced apart on parchment-lined sheets ensures sizable cookies.
Baked at 350°F for 12 to 17 minutes, these cookies develop golden edges and a soft center. Optionally, sprinkling sea salt atop the warm cookies adds a contrasting savory note. Yield varies between 24 to 36 depending on cookie size.
Ingredients
- 8 ounces butter soft
- 1 cup peanut butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 ½ cups rolled oats old fashioned
- 12 ounces Toffee bits
- sea salt optional (I love Maldon, flaky
Instructions
- Preheat the oven to 350°F. Line two sheet pans or cookie sheets with parchment paper for easy cleanup.
- Place the soft butter and peanut butter in a medium-large mixing bowl. Stir well until nice and creamy. Add the sugars and stir until well combined.
- Add the eggs and vanilla. Stir until eggs are completely incorporated.
- Sprinkle the baking soda, salt and flour evenly over the top and stir until all flour is incorporated. Add the oats and toffee bits and mix until everything is well combined. The dough will be a bit sticky.
- Cover the dough with plastic wrap or a plate and allow the bowl to sit at room temperature for 20 minutes (or longer). This allows the oats to soak up some of the moisture and prevents the cookies from spreading too much in the oven.
- With an ice cream scoop or spoon, scoop 2-3 tablespoon balls of dough onto one of the baking sheets with 2 inches between each one to allow for spreading.
- Bake for 12-17 minutes. (If desired sprinkle with some additional toffee bits and flaky sea salt after 10 minutes of baking then return to the oven for the remainder of the baking time.) Cookies should be browned around the edges and the tops should look mostly set. For crisper cookies bake a minute or two longer. Repeat for remaining dough.
- Cool on the pan for a few minutes, then transfer to a cooling rack. Store in an airtight container or freeze.
Notes
- Rest the dough at room temperature before baking to hydrate oats and prevent cookies from spreading too much.
- Use parchment paper for easy cleanup and to promote even baking.
- Sea salt sprinkled on warm cookies adds a pleasant contrast to the sweetness.
- The recipe yields between 24 and 36 cookies depending on portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 162mg | 7% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 240IU | 5% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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