I love experimenting and trying new ways to make cookies. They are so versatile that you can stick in your any of your favorites and create something new – candy, chocolates, dried fruits, oats, nuts – the possibilities are nearly endless.
Why it took me so long to put this cookie together is beyond me.
My favorite 3 flavors for any dessert are as follows: anything chocolate, anything peanut butter, and anything with toffee.
Thus, as you may guess, these cookies are like human catnip to me.
So, let me take you to a few nights ago when I decided I wanted to make homemade cookies. Starting with a delicious recipes for perfectly plain peanut butter cookies.
As I mixed and whisked through the kitchen I found my stash of chocolate chips. 2 kinds: mini semi-sweet chocolate and regular sized milk chocolate. So, naturally I thought, “you know what goes great with peanut butter? Lots of chocolate!”. And there they were, all thrown in.
I made a single batch, but the consistency wasn’t right. Not enough chew for a peanut butter cookie. I personally love monster cookies and the taste of a little bit of oat in my treats. So, back to the batter and a few handfuls of quick oats later. Consistency, almost perfect.
But something just had to be added to make this cookie truly great. A little extra crunch is what I wanted. Thus came the most dangerous part…a heaping handful of toffee bits. Oh. My. Sweet. Cookie. Love.
You can just chuck my self-control and will power out the window. I will eat a whole batch of these in one sitting.
I would describe the taste of this cookie as a delicious blend of salty peanut and toffee with a nice balance of sweet and bitter chocolate. The texture is melt-in-your-mouth cookie with a slight oat chew and a delightful toffee crunch. My next step with these cookies will be to make them mini. They would be great as a little bite-sized treat for a tea party!
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup creamy peanut butter
- 1/2 cup quick oats
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup regular milk chocolate chips
- 1/2 cup toffee bits
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, whisk together flour, salt and baking soda and set aside. In a mixing bowl cream together butter and sugars. Whisk together egg and vanilla and then stir into butter mix until combined. Next, add the peanut butter until batter is combined, scraping sides.
- Slowly stir in the flour mixture and beat until just combined. Next add in the oats and beat until evenly distributed.
- Add in mini semi-sweet chocolate chips, regular milk chocolate chips, and toffee and mix until evenly distributed.
- Using a cookie scoop, drop onto a non-stick baking sheet about 2″ apart. Bake for 13-14 minutes until the cookies turn a slight golden brown.
- Remove from oven and let completely cool. At this point they will come apart easily, so let them cool a little first before removing. I used 2 cookie sheets and just let my cookies cool and then switched.
Source: modified from Martha Stewart’s recipe for Peanut Butter cookies.