These oatmeal chocolate chip peanut butter toffee cookies are glorious! Soft and chewy, they are loaded with oats, chocolate chips, toffee, and peanut butter chips.

I wasn’t sure I could really improve on such a classic cookie until I stuffed peanut butter and toffee into my favorite oatmeal chocolate chip cookie recipe. They are irresistible!

One large oatmeal chocolate chip peanut butter toffee cookie on parchment with toffee bits and chocolate chips scattered around.

Two Kinds of Oats

This cookie recipe works best using:

  • quick oats AND
  • old-fashioned rolled oats

The quick oats help bind the cookie ingredients resulting in a thicker, softer cookie while the old-fashioned oats lend that classic, hearty oat texture to compliment the otherwise sweet and buttery cookie.

Pro Tip: if you don’t have quick oats, pulse old-fashioned oats in a blender until coarsely chopped and sub them in for the quick oats.

Glass bowl with flour, quick oats and old-fashioned oats.

All the Glorious Add-Ins

After the dry ingredients are added to the cookie dough, in go the add-ins:

  • chocolate chips (in my world: semisweet)
  • peanut butter chips (in my world: the whole bag)
  • toffee bits (in my world: either regular or chocolate-covered)

This might look like too may chips and bits. Resist the urge to scale back. This cookie is unapologetically loaded with so many morsels of goodness, and the result is dangerously delicious.

Glass bowl with cookie dough, chocolate chips, peanut butter chips and toffee bits.

Regular or Bakery-Sized Cookies

The cookie can be scooped into small or large cookies.

Using a #40 cookie scoop {aff. link} gives about 2 tablespoons of dough per cookie which ends up being a pretty *normal* sized cookie.

For larger cookies, scoop anywhere from 4 tablespoons to 1/3 cup of cookie dough per cookie. (A #20 cookie scoop {aff. link} is about 2 to 4 tablespoons.)

My personal opinion (and there’s nothing I love more than sharing my personal opinions) is that because of all the add-ins, I think these cookies work best as larger cookies! It’s easier to roll the cookie dough into balls if there is a hefty amount of cookie dough to work with.

Cookie scoop filled with oatmeal chocolate chip cookie dough with peanut butter chips and toffee bits.

How to Fix Cookies that Flatten Too Much

There are so many variables that go into baking the perfect cookie.

I mean, obviously, first and foremost is starting with a good recipe (this oatmeal chocolate chip peanut butter toffee cookie fits that requirement!).

But above that, factors like exact oven temperature, convection vs regular bake, how dry ingredients are measured, and many others can contribute to the outcome of your cookies.

Even something as simple as brown sugar that has dried out a bit and is more crumbly and granular can affect a cookies texture and the way it bakes.

Among the factors that are easiest to control are:

  1. how ingredients are measured (especially dry ingredients)
  2. oven temperature

Keep scrolling for more details ⬇️

Five or six large oatmeal chocolate chip cookies with peanut butter and toffee on parchment lined baking tray.

I include weight measures for all ingredients over 1/4 cup. If you have a kitchen scale, use it! I have this kitchen scale {aff. link} and highly recommend. However, all you really need is a scale that has a tare function (can zero out the weight) and measure in grams and ounces, so shop around, if needed.

Using a kitchen scale ensures the most accurate results. But if you don’t have one, that’s ok! Just keep in mind that with flour, in particular, measure with a light hand so the dry ingredients aren’t packed into the cup. Here’s a post with a bit more info about that.

As for oven temperature, each oven can vary quite a bit in exact temperature. If your cookies are staying puffy while baking and not flattening enough, try reducing the oven temperature by 15-25 degrees. If the cookies are flattening too much while baking, try increasing the oven temperature by 15-25 degrees.

That’s just a high level overview of what you can do to troubleshoot those precious cookies. I could go on even longer, but I’m guessing most of you have glazed-over eyes right about now. 😉 Just remember that trial and error (and not giving up) are your best companions when baking!

Cookie broken in half and stacked with melty chocolate chips.

These oatmeal chocolate chip peanut butter toffee cookies are incredible and will skyrocket to the top of your favorites, I am sure of it.

Word on the street is that the famed Crumbl store has a cookie just such as these, but since I’ve never had the original, I can’t vouch if this recipe comes close.

No matter, though. The bones of this recipe is this popular classic oatmeal chocolate chip cookie, and the add-ins make the cookies absolutely spectacular. The cookies are meant to be soft, thick and chewy. I hope you love them!

Cookie broken in half with melty chocolate chips on white parchment paper.

One Year AgoCinnamon Lover’s Granola 
Two Years Ago: Perfect Fruit Pizza {New and Improved}
Three Years AgoDouble Chocolate Zucchini Muffins {Whole Grain}
Four Years AgoHeavenly Blueberries and Cream Angel Food Cake Dessert
Five Years AgoLemon Poppy Seed Zucchini Muffins {Whole Grain}
Six Years AgoMy Favorite Fresh Peach Pie {Lattice or Crumb Top!}
Seven Years AgoPiled High Zucchini and Cheese Topped Pizza
Eight Years AgoSlow Cooker Pork Carnitas
Nine Years AgoPesto Marinated Grilled Chicken
Ten Years AgoCoconut Tres Leches Cake Trifle 

One large oatmeal chocolate chip cookie with peanut butter and toffee bits on white parchment paper.

Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

5 stars (23 ratings)


  • 1 cup (227 g) butter, softened to room temperature
  • 1 cup (212 g) 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 ¼ cups (320 g) all-purpose flour
  • 1 ½ cups (150 g) quick oats
  • 1 cup (100 g) old-fashioned rolled oats
  • 1 ½ cups (255 g) semisweet chocolate chips
  • 1 ⅓ cups (227 g) peanut butter chips (a 10-ounce bag is about 1 1/3 cups)
  • 1 cup (150 g) toffee bits


  • 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.


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.
Serving: 1 cookie, Calories: 224kcal, Carbohydrates: 30g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 31mg, Sodium: 163mg, Fiber: 1g, Sugar: 19g

Recipe Source: from Mel’s Kitchen Cafe