Oatmeal Chocolate Chip Peanut Butter Toffee Cookies
Ingredients
The base
-
1
cup
butter, softened to room temperature
-
1
cup
packed light brown sugar
-
1
cup
granulated sugar
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
1
teaspoon
vanilla extract
-
2
large
eggs
-
2 ¼
cups
all-purpose flour
-
1 ½
cups
quick oats
-
1
cup
old-fashioned rolled oats
The mix-ins
-
1 ½
cups
semisweet chocolate chips
-
1 ⅓
cups
peanut butter chips
-
1
cup
toffee bits
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a stand mixer or large bowl, cream together the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until light and fluffy.
- Add the eggs and vanilla, beating until creamy and well-combined.
- Mix in the flour, quick oats, and old-fashioned oats until just combined.
- Stir in the chocolate chips, peanut butter chips, and toffee bits until evenly distributed.
- Scoop the dough into 2 to 4-tablespoon portions and roll into balls.
- Place the dough balls several inches apart on the prepared baking sheets.
- Bake for 9 to 12 minutes until just set around the edges.
- Remove from the oven and let sit for 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
24 to 36 cookies
Calories
224
Total fat
11g
Total carbohydrates
30g
Total protein
3g
Sodium
163mg
Cholesterol
31mg
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