These oatmeal chocolate chip peanut butter toffee cookies are wonderful! Tender and chewy, they’re loaded with oats, chocolate chips, toffee, and peanut butter chips.
I wasn’t positive I may 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 finest utilizing:
- fast oats AND
- old style rolled oats
The fast oats assist bind the cookie elements leading to a thicker, softer cookie whereas the old style 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 style oats in a blender till coarsely chopped and sub them in for the short oats.
All of the Superb Add-Ins
After the dry elements 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 seem like too could 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 might be scooped into small or giant cookies.
Utilizing a #40 cookie scoop aff. hyperlink provides about 2 tablespoons of dough per cookie which finally ends up being a fairly *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 really like greater than sharing my private opinions) is that due to all of the add-ins, I believe these cookies work finest 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.
How one can Repair Cookies that Flatten Too A lot
There are such a lot of variables that go into baking the right cookie.
I imply, clearly, firstly is beginning with a very good recipe (this oatmeal chocolate chip peanut butter toffee cookie matches that requirement!).
However above that, components like actual oven temperature, convection vs common bake, how dry elements are measured, and plenty of others can contribute to the 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.
Among the many components which are best to manage are:
- how elements are measured (particularly dry elements)
- oven temperature
Preserve scrolling for extra particulars ⬇️
I embody weight measures for all elements over 1/4 cup. In case you have a kitchen scale, use it! I’ve this kitchen scale aff. hyperlink and extremely suggest. Nonetheless, all you actually need 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 needless to say with flour, specifically, measure with a light-weight hand so the dry elements aren’t packed into the cup. Right here’s a submit with a bit extra data about that.
As for oven temperature, every oven can fluctuate fairly a bit in actual 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 rising the oven temperature by 15-25 levels.
That’s only a excessive degree overview of what you are able to do to troubleshoot these treasured cookies. I may 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 finest 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 positive of it.
Phrase on the road is that the famed Crumbl retailer has a cookie simply akin to these, however since I’ve by no means had the unique, I can’t vouch if this recipe comes shut.
Irrespective of, although. The bones of this recipe is that this widespread traditional oatmeal chocolate chip cookie, and the add-ins make the cookies completely spectacular. The cookies are supposed to be gentle, thick and chewy. I hope you like them!
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Oatmeal Chocolate Chip Peanut Butter Toffee Cookies
- 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 giant (100 g) eggs
- 2 ¼ cups (320 g) all-purpose flour
- 1 ½ cups (150 g) fast oats
- 1 cup (100 g) old style 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 style oats and blend till just a few 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 measurement 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.
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 rising the oven temperature by 15-25 levels and/or including just a few tablespoons further flour.
Serving: 1 cookie, Energy: 224kcal, Carbohydrates: 30g, Protein: 3g, Fats: 11g, Saturated Fats: 6g, Ldl cholesterol: 31mg, Sodium: 163mg, Fiber: 1g, Sugar: 19g
Recipe Supply: from Mel’s Kitchen Cafe
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