Peanut Butter Oatmeal Chocolate Toffee Cookies

Adapted from Averie Cooks

Makes 25-30 cookies

1/2 c (1 stick) butter

1/3 c chunky peanut butter

1 c dark brown sugar

1/2 c white sugar

1 egg + 1 egg yolk

2 tsp vanilla extract

1 1/4 c all-purpose flour

1 c rolled oats

1/2 tsp baking soda

3/4 c semi-sweet chocolate chips

1/2 c Heath toffee bits

1. Preheat oven to 325F. Line 2 cookie sheets with foil, parchment, or a silicone baking mat.


2. Melt butter and peanut butter together in a medium microwave safe bowl: microwave in 30 second increments, stirring after each one, until melted. Stir sugars into butter mixture until well combined. Set aside to cool to room temperature.

3. Once cool, stir in egg, egg yolk, and vanilla extract with a rubber spatula. 

4. Add flour, oats, and baking soda, and stir until well combined. Finally, add chocolate chips and toffee bits and stir until evenly distributed.

5. Scoop cookies by the tablespoon and place in rounds on baking sheets, approximately 2 inches apart. Bake one sheet at a time for 10-12 minutes, or until cookies are light brown. They may appear slightly underbaked. Enjoy!

Printed from Playing House