Bonnie’s Recipes

Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

Name: Oatmeal Chocolate Chip Peanut Butter Toffee Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 24 servings
Cuisine: Not Tried Yet
Ingredients: 1 cup (227 g) butter, softened to room temperature; 1 cup (212) packed light brown sugar; 1 cup (212 g) granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon vanilla extract; 2 large (100 g) eggs; 2 1/4 cups (320 g) all-purpose flour; 1 1/2 cups (150 g) quick oats; 1 cup (100 g) old-fashioned rolled oats; 1 1/2 cups (255 g) semisweet chocolate chips; 1 1/3 cups (227 g) peanut butter chips (a 10-ounce bag is about 1 1/3 cups); 1 cup (150 g) toffee bits

Not Tried Yet

24 servings

분량

25 minutes

활동 시간

37 minutes

총 시간

요리 시작

재료

1 cup (227 g) butter, softened to room temperature

1 cup (212) packed light brown sugar

1 cup (212 g) granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla extract

2 large (100 g) eggs

2 1/4 cups (320 g) all-purpose flour

1 1/2 cups (150 g) quick oats

1 cup (100 g) old-fashioned rolled oats

1 1/2 cups (255 g) semisweet chocolate chips

1 1/3 cups (227 g) peanut butter chips (a 10-ounce bag is about 1 1/3 cups)

1 cup (150 g) toffee bits

방향

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until light and fluffy, 1-2 minutes.

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

Add flour, quick oats and old-fashioned oats and mix until a few dry streaks remain.

Add chocolate chips, peanut butter chips and toffee bits and stir until evenly combined.

Scoop the cookie dough into 2- to 4-tablespoon size portions and roll into balls. Place several inches apart on the prepared baking sheets. Bake for 9 to 12 minutes (depending on the amount of cookie dough used for each cookie) until just set around the edges.

Remove from the oven and let sit on the baking sheets for 2 to 3 minutes before removing to a wire rack to cool completely.

노트

Oats: these cookies work best with a combination of quick oats and old-fashioned oats, but you can experiment using all of one or the other. If you don’t have quick oats, you can approximate the texture by pulsing old-fashioned rolled oats in a blender until coarsely chopped.

Cookies: if the cookies are staying puffy while baking and not flattening, try reducing the oven temperature by 15-25 degrees (or adding 1/4 cup less flour next time you make them). If the cookies are flattening too much in the oven, try increasing the oven temperature by 15-25 degrees and/or adding a few tablespoons extra flour.

영양 정보

1회 제공량

1 cookie

칼로리

224 kcal

지방 전체

11 g

포화 지방

6 g

불포화 지방

트랜스 지방

콜레스테롤

31 mg

나트륨

163 mg

탄수화물 전체

30 g

식이섬유

1 g

총 당류

19 g

단백질

3 g