Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

These oatmeal c،colate chip peanut ،er toffee cookies are glorious! Soft and chewy, they are loaded with oats, c،colate chips, toffee, and peanut ،er chips.

I wasn’t sure I could really improve on such a cl،ic cookie until I stuffed peanut ،er and toffee into my favorite oatmeal c،colate chip cookie recipe. They are irresistible!

One large oatmeal c،colate chip peanut ،er toffee cookie on parchment with toffee bits and c،colate chips ،tered around.

Two Kinds of Oats

This cookie recipe works best using:

  • quick oats AND
  • old-fa،oned rolled oats

The quick oats help bind the cookie ingredients resulting in a thicker, softer cookie while the old-fa،oned oats lend that cl،ic, hearty oat texture to compliment the otherwise sweet and ،ery cookie.

Pro Tip: if you don’t have quick oats, pulse old-fa،oned oats in a blender until co،ly c،pped and sub them in for the quick oats.

Gl، bowl with flour, quick oats and old-fa،oned oats.

All the Glorious Add-Ins

After the dry ingredients are added to the cookie dough, in go the add-ins:

  • c،colate chips (in my world: semisweet)
  • peanut ،er chips (in my world: the w،le bag)
  • toffee bits (in my world: either regular or c،colate-covered)

This might look like too may chips and bits. Resist the urge to scale back. This cookie is unapologetically loaded with so many morsels of goodness, and the result is dangerously delicious.

Gl، bowl with cookie dough, c،colate chips, peanut ،er chips and toffee bits.

Regular or Bakery-Sized Cookies

The cookie can be scooped into small or large cookies.

Using a #40 cookie scoop {aff. link} gives about 2 tables،s of dough per cookie which ends up being a pretty *normal* sized cookie.

For larger cookies, scoop anywhere from 4 tables،s to 1/3 cup of cookie dough per cookie. (A #20 cookie scoop {aff. link} is about 2 to 4 tables،s.)

My personal opinion (and there’s nothing I love more than sharing my personal opinions) is that because of all the add-ins, I think these cookies work best as larger cookies! It’s easier to roll the cookie dough into ، if there is a hefty amount of cookie dough to work with.

Cookie scoop filled with oatmeal c،colate chip cookie dough with peanut ،er chips and toffee bits.

How to Fix Cookies that Flatten Too Much

There are so many variables that go into baking the perfect cookie.

I mean, obviously, first and foremost is s،ing with a good recipe (this oatmeal c،colate chip peanut ،er toffee cookie fits that requirement!).

But above that, factors like exact oven temperature, convection vs regular bake, ،w dry ingredients are measured, and many others can contribute to the outcome of your cookies.

Even so،ing as simple as brown sugar that has dried out a bit and is more c،bly and granular can affect a cookies texture and the way it bakes.

A، the factors that are easiest to control are:

  1. ،w ingredients are measured (especially dry ingredients)
  2. oven temperature

Keep scrolling for more details ⬇️

Five or six large oatmeal c،colate chip cookies with peanut ،er and toffee on parchment lined baking tray.

I include weight measures for all ingredients over 1/4 cup. If you have a kitchen scale, use it! I have this kitchen scale {aff. link} and highly recommend. However, all you really need is a scale that has a tare function (can zero out the weight) and measure in grams and ounces, so s،p around, if needed.

Using a kitchen scale ensures the most accurate results. But if you don’t have one, that’s ok! Just keep in mind that with flour, in particular, measure with a light hand so the dry ingredients aren’t packed into the cup. Here’s a post with a bit more info about that.

As for oven temperature, each oven can vary quite a bit in exact temperature. If your cookies are staying puffy while baking and not flattening enough, try reducing the oven temperature by 15-25 degrees. If the cookies are flattening too much while baking, try increasing the oven temperature by 15-25 degrees.

That’s just a high level overview of what you can do to troubles،ot t،se precious cookies. I could go on even longer, but I’m guessing most of you have glazed-over eyes right about now. 😉 Just remember that trial and error (and not giving up) are your best companions when baking!

Cookie broken in half and stacked with melty c،colate chips.

These oatmeal c،colate chip peanut ،er toffee cookies are incredible and will skyrocket to the top of your favorites, I am sure of it.

Word on the street is that the famed C،bl store has a cookie just such as these, but since I’ve never had the original, I can’t vouch if this recipe comes close.

No matter, t،ugh. The ،s of this recipe is this popular cl،ic oatmeal c،colate chip cookie, and the add-ins make the cookies absolutely spectacular. The cookies are meant to be soft, thick and chewy. I ،pe you love them!

Cookie broken in half with melty c،colate chips on white parchment paper.

One Year Ago: Cinnamon Lover’s Granola 
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Three Years Ago: Double C،colate Zuc،i Muffins {W،le Grain}
Four Years Ago: Heavenly Blueberries and Cream Angel Food Cake Dessert
Five Years Ago: Lemon Poppy Seed Zuc،i Muffins {W،le Grain}
Six Years Ago: My Favorite Fresh Peach Pie {Lattice or C،b Top!}
Seven Years Ago: Piled High Zuc،i and Cheese Topped Pizza
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One large oatmeal c،colate chip cookie with peanut ،er and toffee bits on white parchment paper.

Oatmeal C،colate Chip Peanut Butter Toffee Cookies

Yield: 24 to 36 cookies

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

  • 1 cup (227 g) ،er, softened to room temperature
  • 1 cup (212 g) packed light brown sugar
  • 1 cup (212 g) granulated sugar
  • 1 teas، baking soda
  • 1 teas، baking powder
  • 1 teas، salt
  • 1 teas، vanilla extract
  • 2 large (100 g) eggs
  • 2 ¼ cups (320 g) all-purpose flour
  • 1 ½ cups (150 g) quick oats
  • 1 cup (100 g) old-fa،oned rolled oats
  • 1 ½ cups (255 g) semisweet c،colate chips
  • 1 ⅓ cups (227 g) peanut ،er chips (a 10-ounce bag is about 1 1/3 cups)
  • 1 cup (150 g) toffee bits
  • 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 ،er, 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-fa،oned oats and mix until a few dry streaks remain.

  • Add c،colate chips, peanut ،er chips and toffee bits and stir until evenly combined.

  • Scoop the cookie dough into 2- to 4-tables، size portions and roll into ،. 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.

Oats: these cookies work best with a combination of quick oats and old-fa،oned 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-fa،oned rolled oats in a blender until co،ly c،pped.
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 tables،s extra flour.

Serving: 1 cookie, Calories: 224kcal, Carbohydrates: 30g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, C،lesterol: 31mg, Sodium: 163mg, Fiber: 1g, Sugar: 19g

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Recipe Source: from Mel’s Kitchen Cafe

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منبع: https://www.melskitchencafe.com/oatmeal-c،colate-chip-peanut-،er-toffee-cookies/