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

Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

Yield: 24 to 36 cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

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

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.