Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

These oatmeal chocolate chip peanut butter toffee cookies are wonderful! Delicate and chewy, they’re loaded with oats, chocolate chips, toffee, and peanut butter chips.

I wasn’t certain I might actually enhance on such a traditional cookie till I stuffed peanut butter and toffee into my favourite oatmeal chocolate chip cookie recipe. They’re irresistible!

Two Sorts of Oats

This cookie recipe works greatest utilizing:

• fast oats AND
• old school rolled oats

The fast oats assist bind the cookie components leading to a thicker, softer cookie whereas the old school oats lend that traditional, hearty oat texture to go with the in any other case candy and buttery cookie.

Professional Tip: in the event you don’t have fast oats, pulse old school oats in a blender till coarsely chopped and sub them in for the short oats.

All of the Wonderful Add-Ins

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

• chocolate chips (in my world: semisweet)
• peanut butter chips (in my world: the entire bag)
• toffee bits (in my world: both common or chocolate-covered)

This may appear like too might chips and bits. Resist the urge to cut back. This cookie is unapologetically loaded with so many morsels of goodness, and the result’s dangerously scrumptious.

Common or Bakery-Sized Cookies

The cookie may be scooped into small or massive cookies.

Utilizing a #40 cookie scoop aff. hyperlink provides about 2 tablespoons of dough per cookie which finally ends up being a reasonably *regular* sized cookie.

For bigger cookies, scoop wherever from 4 tablespoons to 1/3 cup of cookie dough per cookie. (A #20 cookie scoop aff. hyperlink is about 2 to 4 tablespoons.)

My private opinion (and there’s nothing I like greater than sharing my private opinions) is that due to all of the add-ins, I believe these cookies work greatest as bigger cookies! It’s simpler to roll the cookie dough into balls if there’s a hefty quantity of cookie dough to work with.

Easy methods to Repair Cookies that Flatten Too A lot

There are such a lot of variables that go into baking the right cookie.

I imply, clearly, in the beginning is beginning with a great recipe (this oatmeal chocolate chip peanut butter toffee cookie matches that requirement!).

However above that, components like precise oven temperature, convection vs common bake, how dry components are measured, and plenty of others can contribute to the end result of your cookies.

Even one thing so simple as brown sugar that has dried out a bit and is extra crumbly and granular can have an effect on a cookies texture and the way in which it bakes.

Maintain scrolling for extra particulars ⬇️

I embrace weight measures for all components over 1/4 cup. In case you have a kitchen scale, use it! I’ve this kitchen scale aff. hyperlink and extremely advocate. Nevertheless, all you really want is a scale that has a tare perform (can zero out the load) and measure in grams and ounces, so store round, if wanted.

Utilizing a kitchen scale ensures essentially the most correct outcomes. However in the event you don’t have one, that’s okay! Simply remember the fact that with flour, specifically, measure with a light-weight hand so the dry components aren’t packed into the cup. Right here’s a put up with a bit extra information about that.

As for oven temperature, every oven can differ fairly a bit in precise temperature. In case your cookies are staying puffy whereas baking and never flattening sufficient, attempt decreasing the oven temperature by 15-25 levels. If the cookies are flattening an excessive amount of whereas baking, attempt growing the oven temperature by 15-25 levels.

That’s only a excessive stage overview of what you are able to do to troubleshoot these valuable cookies. I might go on even longer, however I’m guessing most of you have got glazed-over eyes proper about now. 😉 Simply keep in mind that trial and error (and never giving up) are your greatest companions when baking!

A Good Cookie

These oatmeal chocolate chip peanut butter toffee cookies are unbelievable and can skyrocket to the highest of your favorites, I’m certain of it.

Phrase on the road is that the famed Crumbl retailer has a cookie simply similar to these, however since I’ve by no means had the unique, I can’t vouch if this recipe comes shut.

Regardless of, although. The bones of this recipe is that this common traditional oatmeal chocolate chip cookie, and the add-ins make the cookies completely spectacular. The cookies are supposed to be tender, thick and chewy. I hope you’re keen on them!

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Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

Yield: 24 to 36 cookies

Prep Time: 25 minutes minutes

Prepare dinner Time: 12 minutes minutes

Complete Time: 37 minutes minutes

• 1 cup (227 g) butter, softened to room temperature
• 1 cup (212 g) packed gentle brown sugar
• 1 cup (212 g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 massive (100 g) eggs
• 2 ¼ cups (320 g) all-purpose flour
• 1 ½ cups (150 g) fast oats
• 1 cup (100 g) old school rolled oats
• 1 ½ cups (255 g) semisweet chocolate chips
• 1 ⅓ cups (227 g) peanut butter chips (a 10-ounce bag is about 1 1/3 cups)
• 1 cup (150 g) toffee bits

• Preheat the oven to 350 levels F. Line baking sheets with parchment paper. Put aside.

• Within the bowl of a stand mixer fitted with the paddle attachment or in a big bowl with a handheld mixer, cream collectively butter, brown sugar, granulated sugar, baking soda, baking powder, and salt till gentle and fluffy, 1-2 minutes.

• Add eggs and vanilla and beat till creamy and well-combined, 1-2 minutes.

• Add flour, fast oats and old school oats and blend till a couple of dry streaks stay.

• Add chocolate chips, peanut butter chips and toffee bits and stir till evenly mixed.

• Scoop the cookie dough into 2- to 4-tablespoon dimension parts and roll into balls. Place a number of inches aside on the ready baking sheets. Bake for 9 to 12 minutes (relying on the quantity of cookie dough used for every cookie) till simply set across the edges.

• Take away from the oven and let sit on the baking sheets for two to three minutes earlier than eradicating to a wire rack to chill fully.

Oats: these cookies work greatest with a mixture of fast oats and old school oats, however you’ll be able to experiment utilizing all of 1 or the opposite. For those who don’t have fast oats, you’ll be able to approximate the feel by pulsing old school rolled oats in a blender till coarsely chopped.
Cookies: if the cookies are staying puffy whereas baking and never flattening, attempt decreasing the oven temperature by 15-25 levels (or including 1/4 cup much less flour subsequent time you make them). If the cookies are flattening an excessive amount of within the oven, attempt growing the oven temperature by 15-25 levels and/or including a couple of tablespoons additional flour.

Serving: 1 cookie, Energy: 224kcal, Carbohydrates: 30g, Protein: 3g, Fats: 11g, Saturated Fats: 6g, Ldl cholesterol: 31mg, Sodium: 163mg, Fiber: 1g, Sugar: 19g

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Recipe Supply: from Mel’s Kitchen Cafe