Get the Recipe:
Peanut Butter Toffee Oatmeal Cookies
Peanut Butter Toffee Oatmeal Cookies are wonderfully sweet, chewy, and nutty with a bit of crunch and saltiness.
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (198 g) old-fashioned rolled oats
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 1/2 cup (128 g) peanut butter, creamy or crunchy
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup (160 g) milk chocolate toffee bits, such as Heath or Skor
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until thoroughly combined. Mix in the egg and vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the toffee bits.
- Drop the dough by 2-tablespoon portions onto the prepared pans. Slightly flatten the tops of each cookie.*
- Bake 10 to 12 minutes, or until the cookies are golden brown. Cool on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to continue cooling.
Notes
- *The cookies won't spread too much during baking, so be sure not to skip the flattening step.
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