Peanut Butter Oatmeal Toffee Cookies

Peanut Butter Oatmeal Toffee Cookies

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I’ve been working on this recipe for Peanut Butter Oatmeal Toffee Cookies for several months now. Loaded with peanut butter, old-fashioned oats, sweet coconut flakes, and chocolate covered toffee, they are quite delicious. Especially when served with a large icy glass of milk.

Cooling Cookies on a Wire Rack

This recipe evolved one day while I was munching on a Peanut Butter Cookie, and I wondered what it would taste like if it had some shredded coconut in it. And maybe some old fashioned oats. Have you ever had such thoughts before?

I rolled these ideas around for awhile and decided to give the new recipe a try. When I wasn’t quite satisfied with the result, I tried adding butterscotch morsels to the dough. Too sweet. So, I tried again. This time without the butterscotch and with half butter and half shortening. Still not right. After a few more tries, I finally arrived at the recipe before you. A peanut butter cookie with chocolate covered toffee, and coconut, and oats, and butter. Kind of like a Butterfinger candy bar. Only not. Who knew one little thought could turn into such trial and error?

I confess that about halfway through my experimentation, I was quite satisfied with the recipe. Except I lost my notes! Probably tossed them in the wastebasket by mistake. And so I had to start all over from scratch, because my memory just isn’t what it used to be! 

One of My Test Batches with Butterscotch Morsels

My lesson for the day is don’t be afraid to try something new. When a recipe doesn’t quite please you, try a wee tweak here and there. And again. And again, if need be.

 

Ingredients for Peanut Butter Oatmeal Toffee Cookies

(See the full recipe at the bottom of this post.)

  • all-purpose flour
  • old-fashioned oats
  • baking soda
  • baking powder
  • salt
  • butter, room temperature
  • brown sugar
  • granulated sugar
  • creamy peanut butter
  • large eggs (two of them)
  • vanilla extract
  • shredded sweetened coconut
  • chocolate covered toffee pieces

 

A Note about Peanut Butter and Toffee

I always buy a large tub of peanut butter because I really like it. And usually I buy the creamy kind. But if you like crunchy peanut butter, by all means, use that in this recipe. The crunchy nuts may actually add another bit of texture to the cookie. As for brands, I buy what is the least expensive in the biggest container. I’m talking 48 oz, although I have been known to go up to 68 ounces if the price is right.

Regarding the chocolate toffee pieces, I used Heath Milk Chocolate English Toffee Baking Bits. If you have another brand you like, go ahead and use it. Or make your own! See my recipe for Easy Chocolate Covered Toffee Here.

 

Instructions for this Recipe

Ingredients for this Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.

 

Prepare the Cookie Dough

Sift Dry Ingredients Together

In a small bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Stir in the old-fashioned oats until combined.

Using a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Add to this the creamy peanut butter, large eggs, and vanilla extract. Stir to incorporate. Remember to scrape your bowl several times during this mixing process.

Add Dry Ingredients to the Butter Mixture

Gradually add the dry ingredients to the butter mixture. Mix to combine.

Mix in the Coconut and Toffee Pieces

Stir in the shredded sweetened coconut flakes and the chocolate covered toffee pieces. Scrape your bowl as needed.

 

Shape and Bake the Cookies

Scoop Cookie Portions onto Baking Tray

Using a cookie scoop or tablespoon, scoop dough into walnut sized balls and place on prepared baking sheets.

I like to use portion scoops when baking cookies in an effort to make them all the same size and shape. For this recipe, I might use scoops that hold 1 – 1 1/3 ounces. Pictured above is my Vollrath – size 30 scoop. 

Allow Cookies to Cool Before Serving

Depending on how big your cookies are, bake in preheated oven for 12-14 minutes, until golden around the edges. Cool on wire racks. Makes 2-3 dozen cookies.

See my recipe for Chocolate Peanut Butter Oatmeal Cookies Here, which is similar to this one, or my Cowboy Cookies, which has coconut and oats, but no peanut butter. Isn’t it wonderful that there are so many different ways to make a yummy cookie! Browse all of my Cookie Recipes Here.

 

Recipe for Peanut Butter Oatmeal Toffee Cookies

Peanut Butter Oatmeal Toffee Cookies

These cookies are loaded with peanut butter, old-fashioned oats, sweet coconut flakes, and chocolate covered toffee and are quite delicious. Especially when served with a large icy glass of milk.
5 from 1 vote
Print Rate
Course: Cookies, Snacks
Cuisine: American
Keyword: Chocolate Covered Toffee Pieces, Creamy Peanut Butter, Old-Fashioned Oats, Sweetened Coconut Flakes
Prep Time: 15 minutes
Cook Time: 42 minutes
Total Time: 57 minutes
Servings: 17

Equipment

Measuring Tools
Silicone Baking Mat
Baking Sheet
Cooling Rack

Ingredients

  • 2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter room temperature
  • 1 cup brown sugar
  • 3/4 cups granulated sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup shredded sweetened coconut
  • 8 oz chocolate covered toffee pieces

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.
  • PREPARE THE COOKIE DOUGH
  • In a small bowl, mix together the all-purpose flour, baking soda, baking powder, and salt.
  • Using a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Add to this the creamy peanut butter, large eggs, and vanilla extract. Stir to incorporate. Scrape your bowl as needed.
  • Gradually add the dry ingredients to the butter mixture. Mix until combined.
  • Stir in the shredded sweetened coconut flakes and the chocolate covered toffee pieces.
  • SHAPE AND BAKE THE COOKIES
  • Using a large cookie scoop or tablespoon, scoop dough into walnut sized balls and place on prepared baking sheets about 2 inches apart.
  • Depending on how big your cookies are, bake in preheated oven for 12-14 minutes, until golden around the edges.
  • Cool on wire racks. Makes 2-3 dozen cookies.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 462kcal | Carbohydrates: 49g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 329mg | Potassium: 185mg | Fiber: 2g | Sugar: 32g | Vitamin A: 519IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2mg
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