Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

• 份量: 24 servings
• 活動時間: 25 minutes
• 總時間: 37 minutes

食材

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

步驟

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.

筆記

4/15/26 add 12 g flour for high altitude, 1 1/2 tsp vanilla, 1 Tablespoon milk. My kitchenaide is really too small for the last mixing so some dough in the bottom was crumbly and I had to add more milk to get them to hold together. Baked at 350 for 10 minutes.

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.

營養

• 每份大小: 1 cookie
• 卡路里: 224 kcal
• 總脂肪: 11 g
• 飽和脂肪: 6 g
• 膽固醇: 31 mg
• 鈉: 163 mg
• 總碳水化合物: 30 g
• 膳食纖維: 1 g
• 總糖: 19 g
• 蛋白質: 3 g