Oatmeal Chocolate Chip Peanut Butter Toffee Cookies
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!
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.
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.
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.
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:
- how ingredients are measured (especially dry ingredients)
- oven temperature
Keep scrolling for more details ⬇️
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!
A Good Cookie
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!
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Three Years Ago: Double Chocolate Zucchini Muffins {Whole Grain}
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Seven Years Ago: Piled High Zucchini and Cheese Topped Pizza
Eight Years Ago: Slow Cooker Pork Carnitas
Nine Years Ago: Pesto Marinated Grilled Chicken
Ten Years Ago: Coconut Tres Leches Cake Trifle
Oatmeal Chocolate Chip Peanut Butter Toffee Cookies
Ingredients
- 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
Instructions
- 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.
Notes
Recipe Source: from Mel’s Kitchen Cafe
The taste of these cookies is fantastic and the texture is perfect. I did have a little trouble making them. I think I followed the recipe exactly and weighed the ingredients, but the dough was slightly dry. I rolled them into balls but they barely flattened when baking, so after about 10 minutes of baking, I flattened them with the bottom of a glass and then baked them a few more minutes. Mel, do you have any idea what I may have done incorrectly?
Hi Becky! If the cookies aren’t flattening, my first tip is to decrease the oven temperature to 325 degrees. That will often help. You can also dial back the dry ingredients just a bit (maybe 2 to 4 tablespoons less flour) and see if that helps!
Mel,
These cookies are flippin’ amazing!!! I used the larger scoop and that definitely is the best idea! I also highly recommend using a kitchen scale for this recipe because if you aren’t careful, you could get a cookie that’s got too much flour or oats.
Thankfully, these turned out perfect and my husband’s cookie club at work is in for a big surprise! And yes, my husband started a cookie club for the guys he works with to keep up everyone’s spirits while they work hard on all the brown trucks delivering the world’s packages I think he’s the only one who brings in homemade cookies when it’s his week. I love getting to try all your recipes and pass them along to them-It helps me not eat too many! Love and appreciate all your hard work! Thanks again for a winner of a recipe❤️
I make a lot of cookies. A lot. And this cookie? This is 100% my new favorite cookie. Hands down. Easy choice. I’ve made it several times and it doesn’t disappoint.
I’m not into peanut butter chips so I’ve used dark chocolate chips instead. And I just dump in the whole bag of toffee bits rather than just one cup because I’m rebellious and creative like that. That semi-sweet and dark chocolate with the toffee bits and oatmeal is pure magic to me. Magic!!
Can’t say enough good things Mel. This one is just perfection.
These cookies got rave reviews at work! I changed it up and they are kind of over the top:)) I didn’t add the Peanut-butter Chips, instead I used Guitard chocolate chips, butterscotch chips, toffee bits, caramel bits, chopped pecans and a handful of coconut. The cookie base is perfect and makes a wonderful backdrop for versatility for add ins. This Cookie is Phenomenal!! Thank you Mel!
Made these today! Wow! Wonderful cookies!
I loved these! The combination of oatmeal chocolate and toffee was delicious. I did think the peanut butter chips didn’t add a lot and I would probably do butterscotch instead next time!
These came out just like they were from a bakery. In fact, I used these as thank you gifts as I had gotten the recommendation from a very reliable source. Everyone was amazed by the flavor and said they looked like they were from a bakery. I made them according to the recipe and used a 1/4 cup measure to make them.
These are just unbelievable!! Nothing else needs to be said!
Can these be frozen?
Need to hide them from myself.
Haha, yes they can!
Made these tonight for a book club and they were a huge hit! Super easy to make and great texture. Many of my friend asked to take one home to their spouse.
“to their spouse” haha
Those cookies didn’t make it home.
I have no words. Seriously though, these are absolutely amazing! Chewy and so full of flavor! The two oatmeals-perfect. I love these cookies! And so does my family!! I’ll be making them again and again!
Yum! I loved these, especially after they’ve cooled off. The texture of the two oatmeals is dynamite, and the dough… forget about your diet.
Excellent cookie recipe. I made them with my grandson. What a hit. No need to change a thing. The entire family loved them!
Whenever I’m in search of a recipe this is my go to site!
These are delicious! Great texture and flavors. I didn’t have peanut butter chips on hand, so I used Reese’s Pieces and they were a great substitute.
These cookies are amazing! I found I had to bake them longer than the recipe indicates, using a med cookie scoop (I think it’s a #40?). However, when I switched to my #70 scoop (overflowing), they baked up perfectly in 10 minutes. Not sure why the discrepancy. However, they are delicious!
Took these cookies to my sons soccer game to share. Literally everyone who ate one was like “these are so amazing!!” I have a similar recipe I have used for 20 years, but I love the 3 types of chips and also making them big makes them extra special. Thanks again Mel!
Oh my word!!! These are probably the tastiest cookie I have ever made. Thank you for this truly glorious recipe!!
Made them today for a treat for after the first day of school. Delicious!
Oh these look and sound delicious. Love to see new recipes. I love to bake.
I love it
Mel, these are WOW good
I have a recipe similar to this and if you want to step it up even more…brown the butter (then cool it) for a fantastic deepening flavor! I’m telling you, they are next level.
Yum!