It’s a long name, but these Oatmeal Chocolate & Peanut Butter Chip Toffee Cookies have a little taste of something that everyone will love — oatmeal, chocolate chips, toffee, peanut butter chips. They’re amazing!
Yes, I know I have more cookie recipes on my site than probably anything else. Yes, I obviously have a problem when it comes to making and eating cookies and cookie dough, but luckily you and my family/neighbors/friends all benefit from my problem, right?
These Oatmeal Chocolate & Peanut Butter Chip Toffee Cookies are a mouthful to say, but oh boy are they going to knock your socks off. It’s a cookie recipe that will easily win anybody’s heart because it’s loaded with a little bit of everything we all love in cookies.
What makes these cookies so good?
These cookies check off all my boxes for the perfect cookie. They’re made with butter, they’re thick, soft, chewy, have a little bit of crispiness and are loaded with so many good things. . . milk and semisweet chocolate chips, peanut butter chips, toffee, oatmeal and NO NUTS.
FYI, this is one of the best cookie doughs ever, if you’re into that sort of raw cookie dough thing. Which I totally am.
These cookies will look slightly underbaked when you take them out of the oven. Don’t over bake them whatever you do. Keep in mind that the cookies actually continue to bake while they cool on the pan for a few minutes before being transferred to a cooling rack.
TO MAKE THESE OATMEAL CHOCOLATE & PEANUT BUTTER CHIP TOFFEE COOKIES YOU WILL NEED:
- brown sugar
- baking soda
- baking powder
- all-purpose flour
- old fashioned oats
- milk chocolate chips
- semisweet chocolate chips
- peanut butter chips
- toffee bits
How to freeze the dough and baked cookies:
- Freezing the unbaked dough: portion out the dough in scoops and place them on a baking sheet. Place the baking sheet in your freezer for an hour or so, or until they are frozen. Transfer the cookie dough scoops into a Ziploc freezer bag and place in the freezer!
- Baking the frozen dough balls, place the frozen dough balls on your cookie sheet and bake, adding a few extra minutes to the baking time.
- Freezing baked cookies: Place the cooled cookies in a Ziploc freezer back and place in the freezer. Enjoy them straight from the freezer (I love frozen cookies!) or pop them into a 350°F oven for 2-3 minutes or microwave for 15 to 20 seconds or so.
Oatmeal Chocolate & Peanut Butter Chip Toffee Cookies
- Total Time: 18 minutes
- Yield: 2 to 2 1/2 dozen cookies 1x
- 1 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1/2 tablespoon vanilla
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups flour (don’t over fill the cup, scoop and level off)
- 2 1/2 cups old fashioned oats
- 1 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 3/4 cup Skor or Heath toffee bits
- Preheat oven to 350 degrees and line cookies sheets with parchment paper.
- Cream butter and sugars together for about 5 minutes, it should turn a lighter color and appear “fluffy.” Add vanilla and eggs.
- Add salt, baking soda, flour and mix until just combined. Add oats and mix again until just combined.
- Next add both kinds of chocolate chips, peanut butter chips and toffee bits. Mix on low speed until just combined.
- Using a cookie scoop, scoop dough balls about the size of a golf ball and place several inches apart on parchment lined cookie sheets.
- Bake for 9 to 11 minutes or just before the tops start to golden. (They will look underbaked when you take them out, but they will keep cooking when they’re out of the oven!)
- Let cool on a sheet a for 3 minutes. Grab a glass of milk and enjoy!
- Prep Time: 10 mins
- Cook Time: 8 mins
Recipe Source: 5 Boys Baker
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