Toffee Oatmeal Peanut Butter Cookies
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!
Ingredients
- 8 ounces soft butter
- 1 cup peanut butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 ½ cups old fashioned rolled oats
- 12 ounces toffee bits
- flaky sea salt optional (I love Maldon)
Instructions
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Preheat the oven to 350°F. Line two sheet pans or cookie sheets with parchment paper for easy cleanup.
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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.
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Add the eggs and vanilla. Stir until eggs are completely incorporated.
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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.
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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.
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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.
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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.
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Cool on the pan for a few minutes, then transfer to a cooling rack. Store in an airtight container or freeze.
Recipe Notes
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.