Toffee Oatmeal Peanut Butter Cookies, the name says it all. Well, pretty much all, they’re also one-bowl, no-mixer, super-easy and outrageously delicious!
Have you ever hidden something and then forgot all about it? I made a batch of these wonderful Toffee Oatmeal Peanut Butter Cookies several weeks ago. The recipe makes quite a large batch and they were way too delicious and tempting to have within easy reach. So I tucked them away in (a secret stash area), planning to pull them out for guests. Oops, I didn’t even think about them until yesterday when I came across them while looking for something else. I figured they probably weren’t good anymore.
Wow, was I wrong! For research purposes (ahem, that is my job), I pulled one out and took a bite. It was still crisp and crunchy on the edges and chewy inside. I sampled one more (for quality control purposes) and was delighted to discover that these Toffee Oatmeal Peanut Butter Cookies were just as good as the day I made them. That’s when I knew I need to share them with all of you!
If you’ve followed The Café for a while now, you probably already know that I’m a huge fan of one-bowl recipes. Cake, cookies, bars, dinner rolls. artisan bread… you name it! If you can make it in one bowl without pulling out a mixer, it’s got my name written all over it!
What are toffee bits and where do I find them?
This Toffee Oatmeal Peanut Butter Cookies recipe calls for toffee bits. Toffee bits are little pieces of English toffee. The most common brands here in the U.S. are Heath and Skor. English toffee is a hard, crunchy confection that’s made from caramelized sugar, butter and sometimes almonds. (If you have a nut allergy, skip the toffee bits, as they do often contain finely ground or chopped almonds.) It’s sweet and buttery and has a nice crisp texture. Toffee bits are a delicious addition to cookies, bars, brownies, etc.
You can find toffee bits at most larger grocery stores in the same section as the chocolate chips. I’ve seen them at Super Walmart, Super Target as well as at my local small-town grocery store. You can also find them online.
Who wouldn’t love a plate of crisp, buttery, toffee-studded peanut butter oatmeal cookies?
Whip up a batch of these Toffee Oatmeal Peanut Butter Cookies ASAP. You won’t be sorry. The recipe makes lots of cookies so you’ll have enough to share with friends, neighbors, etc. Unless you decide to hide them in a secret stash area and forget about them! But no worries, they’ll be great, even if it’s been a couple of weeks!
Café Tips for making these Toffee Oatmeal Peanut Butter Cookies
- Because these cookies don’t require a mixer, you want to start with nice soft butter. You can soften butter by leaving it out at room temperature for a few hours. However, during the colder months sometimes butter won’t get soft enough. A little trick I like to use is to boil a cup of water in the microwave for a minute or two. Leave the steaming cup in the microwave and add the butter (on a plate or in a mixing bowl). Leave the butter in the warm, steamy environment for 15-30 minutes and the butter will be perfectly soft.
- As mentioned above, this recipe makes a large batch (24-42 cookies, depending on their size). You can either bake them all and store them in an airtight container or freeze them in a storage container or freezer bag. You can also make the dough, scoop up the balls and freeze them on a sheet pan. Once they’re frozen, throw them in a ziplock bag. Pull a few (or more) out and bake- as many cookies as you want, any time you want!
- If baking the cookies right from the freezer, give them a few extra minutes in the oven.
- If you like round, symmetrical cookies and your cookies come out of the oven a bit misshapen, simply push the unruly edges with a metal spatula (while they’re hot) to a more uniform shape.
- I use creamy JIF peanut butter. I don’t recommend using the organic peanut butter that separates with an oily layer at the top. This type will be difficult to incorporate into the dough.
- These cookies do spread a bit in the oven, so make sure to space with 2 inches between each one.
- This recipe calls for old fashioned oats, also known as rolled oats. I don’t recommend using quick or instant oats as the texture will be different.
- Sometimes I sprinkle a few extra toffee bits and a bit of flaky sea salt on top of each cookie after about 10 minutes in the oven for a pretty presentation. (I love Maldon flaky sea salt.) Either way, they’re delicious!
- If you don’t have toffee bits or don’t like them, you can omit them from the recipe. Increase the brown sugar to 1 cup.
- I’ve been using these OXO Good Grip sheet pans for several years now. To me, they’re the best quality sheet pans available (and I’ve tried A LOT of pans over the years). They’re sturdy, heavy-gauge and have a tiny textured pattern that promotes the airflow for even baking.
- I LOVE these pre-cut parchment paper sheets. They’re the perfect size for a half sheet pan (the size of most cookie sheets). They come in a flat box, are easy to store and a box lasts forever (even for a baking maniac like this girl).
Toffee Oatmeal Peanut Butter Cookies, the name says it all. Well, pretty much all, they're also one-bowl, no-mixer, super-easy and outrageously delicious!
Preheat the oven to 350°F. Line two sheet pans or cookie sheets with parchment paper for easy cleanup.
Place the soft butter and peanut butter in a medium-large mixing bowl. Stir well until nice and creamy. Add the sugars and stir until well combined.
Add the eggs and vanilla. Stir until eggs are completely incorporated.
Sprinkle the baking soda, salt and flour evenly over the top and stir until all flour is incorporated. Add the oats and toffee bits and mix until everything is well combined. The dough will be a bit sticky.
Cover the dough with plastic wrap or a plate and allow the bowl to sit at room temperature for 20 minutes (or longer). This allows the oats to soak up some of the moisture and prevents the cookies from spreading too much in the oven.
With an ice cream scoop or spoon, scoop 2-3 tablespoon balls of dough onto one of the baking sheets with 2 inches between each one to allow for spreading.
Bake for 12-17 minutes. (If desired sprinkle with some additional toffee bits and flaky sea salt after 10 minutes of baking then return to the oven for the remainder of the baking time.) Cookies should be browned around the edges and the tops should look mostly set. For crisper cookies bake a minute or two longer. Repeat for remaining dough.
Cool on the pan for a few minutes, then transfer to a cooling rack. Store in an airtight container or freeze.
See Café Tips above in the post for more detailed instructions and tips.
Adapted from Baking Mischief
Makes 24-36 cookies, depending on the size. For the cookies pictured, I use a 3 tablespoon scoop and get about 32 large cookies.
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