OATMEAL CHOCOLATE CHIP PEANUT BUTTER TOFFEE COOKIES
yield: 24 TO 36 COOKIES
prep time: 25MINUTES MINS
cook time: 12MINUTES MINS
total
time: 37MINUTES MINS
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 cup (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
1.
Preheat
the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
2.
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.
3.
Add
eggs and vanilla and beat until creamy and well-combined, 1-2 minutes.
4.
Add
flour, quick oats and old-fashioned oats and mix until a few dry streaks
remain.
5.
Add
chocolate chips, peanut butter chips and toffee bits and stir until evenly
combined.
6.
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 8 to 12
minutes (depending on the amount of cookie dough used for each cookie) until
just set around the edges. Do not overbake.
7.
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.
https://www.melskitchencafe.com/oatmeal-chocolate-chip-peanut-butter-toffee-cookies/
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