Peanut butter oatmeal cookies with toffee are the ultimate cookie recipe. You have a peanut butter cookie base mixed with chewy oats and toffee in each bite.
This oatmeal cookie offers tons of flavor and is more than just a classic peanut butter cookie. Give it a try and let me know what you think.
Also, make sure to check out my peanut butter chocolate chip cookies. They are so delicious, as well as these white chocolate chip cookies.
- All Purpose Flour – When you measure the flour, scoop it into the measuring cup, and level it off.
- Baking Powder
- Light Brown Sugar – This will add a caramel buttery component to the cookies.
- Granulated Sugar
- Unsalted Butter – Make sure to use softened butter. If you use salted butter, omit the salt in the recipe.
- Peanut Butter – You can use creamy or crunchy peanut butter. It is up to you if you want to have a crunch.
- Heath Toffee Baking Chips – You can find these in the baking aisle next to the chocolate chips and other baked goods.
- Quick Cooking Oats – The oats will richen the cookies and add a nice texture.
For the full ingredient amount and full instructions on how to make peanut butter oatmeal toffee cookies see the recipe card below.
Preheat the oven to 350F degrees
You will want to add your dry ingredients into a bowl in the first step. Then you will whisk it together to ensure it is incorporated.
Add the butter and both sugars in a small bowl, and mix until light and fluffy.
I like to mix my butter and sugars together for 2-3 minutes. This helps to ensure the ingredients are creamed together.
Next, you will mix in the eggs, vanilla, and peanut butter. Mix until it is combined.
Now, add the dry ingredients and slowly work them into the cookie batter.
Then you will work in the oatmeal and toffee chips and work it into the cookie batter.
Shape your cookie balls, and then use a fork to make the indents on top of the cookies. This is a traditional peanut butter look.
Recipe tips and variations
- Use a cookie scoop so you have evenly shaped cookies.
- Make sure to use softened butter for this recipe. That way it creams properly when mixed.
- Making a criss-cross pattern on the cookies will help ensure the cookies puff up.
- Creaming the sugars and butter together for 2-3 minutes on a medium speed will help the texture of the cookies quite a bit.
Storage and reheating tips
- Room Temperature: Store peanut butter oatmeal cookies in an air-tight container at room temperature for up to a week.
- Freeze: To freeze peanut butter oat cookies, place them in an airtight freezer-safe container and freeze for 3-4 months.
How to serve
These peanut butter and oatmeal cookies are my favorites for fall and winter when you want an easy cookie recipe to serve your friends and family. Consider these cookies for cookie swaps, bake sales, and even potluck events.
Frequently asked questions
These cookies are dense, and if you don’t add the fork marks, it will cause the cookies not to bake up evenly.
Natural peanut butter has more oils and can spread out too much and burn or overcook the cookies. That is why it is recommended not to use it in baking cookies.
You can double this recipe if you would like. Just batch cook your cookies. This recipe does work well when you make a larger batch.
Peanut Butter Oatmeal Cookies with Toffee Bits
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- 1 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 stick unsalted butter softened
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup creamy or chunky peanut butter
- 1/2 cup heath toffee baking bits optional
- 1 cup quick cooking oats
- Preheat oven to 350 degrees F.
- Using a small bowl, mix together the flour, baking powder and baking soda. Set aside.
- In a larger bowl, beat the butter and sugars together until light and fluffy. Add in the eggs, one at a time, and mixing between each one. Stir in the vanilla.
- Slowly add the dry mixture into the wet mixture, mixing between each addition. Fold in the oats and toffee baking bits until it’s all combined.
- Scoop a tablespoon sized ball of dough, sprinkle with a little sugar and place onto a cookie sheet. Using a fork, make a criss cross pattern to flatten the cookie out a little bit. Place each cookie about 2 inches apart on the sheet.
- Bake for 10-12 minutes, the cookie is done when the center no longer looks wet. Allow the cookies to cool for a few minutes before transferring to a cooling rack or sheet of wax paper.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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