Better than Crumbl Mom's Recipe Cookies
Crispy and chewy, with chocolate chips, peanut butter chips and toffee bits these oatmeal cookies might be one of the BEST things you’ve ever tasted!
Ingredients
- ½ cup very soft butter
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- ¼ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cups all-purpose flour
- 1 ¼ cups old fashioned rolled oats
- ½ cup semi sweet chocolate chips more for garnish, if desired
- ½ cup peanut butter chips more for garnish, if desired
- ½ cup toffee bits more for garnish, if desired
- flaky sea salt for garnish, if desired
Instructions
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Preheat the oven to 350˚F. Line 2 sheet pans with parchment paper for easy cleanup. Set aside.
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In a large bowl, combine the very soft butter, brown sugar, granulated sugar and vanilla. Stir until creamy and well-combined.
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Add the egg and stir again until light and fluffy. Add the baking soda, salt and cinnamon and stir until incorporated.
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Mix in the flour then the oats and stir to combine. Scrape the sides and bottom of the bowl to make sure all of the dry ingredients are incorporated and there are no pockets of flour or oats.
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Lastly stir in the chocolate chips, peanut butter chips and toffee bits. The dough will be stiff but keep working it until all the chips and bits are nicely distributed. Refrigerate the dough for 10-15 minutes. (This short chill time will help the dough from spreading a lot in the oven.)
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Using a retractable scooper or a spoon, scoop up the cookies onto the prepared sheet pans. (I use a 3-tablespoon scoop for medium large cookies - you can go larger or smaller to your preference.)
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Bake for 14-18 minutes or until medium golden brown.
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Optional - Sometimes cookies will spread in the oven and get irregular in shape. I like to check these cookies at right around 12 minutes. If they’ve spread and/or aren’t nice and round, I use a metal spatula to push any irregular shaped cookies back into a nice round circle. This is also the time you can add a few extra chips and toffee bits to the top of the cookies for a pretty garnish. Then return the cookies to the oven to finish baking.
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Sprinkle the cookies immediately with a bit of flaky sea salt, if desired then allow them to cool on the pan for 2-3 minutes. Transfer the cookies to a cooling rack to finish cooling.
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Store the cookies in an airtight container when completely cooled. These cookies can also be frozen after baking and cooling. Thaw completely before serving. You can also freeze the unbaked dough balls and bake them directly from the freezer, giving them a few extra minutes in the oven.
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We like to warm these cookies in the microwave for 5-10 seconds and serve them with tall glasses of ice-cold milk! DELISH!
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe adapted from The Lifestyle of a Foodie blog.