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.
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!
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.)
Instructions for this Recipe
Preheat oven to 350°F. 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, 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.
Gradually add the dry ingredients to the butter mixture. Mix to combine.
Stir in the shredded sweetened coconut flakes and the chocolate covered toffee pieces. Scrape your bowl as needed.
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Vollrath Disher Scoop – Size 30
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Shape and Bake the Cookies
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.
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.
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Peanut Butter Oatmeal Toffee Cookies
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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℉. 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.
