These Chocolate Chip, Peanut Butter Chip, and Toffee Chip Cookies with oatmeal are the ultimate comfort cookie. They remind me of my mom’s loaded oatmeal cookies: soft and chewy with the perfect amount of chips. They are a holiday season favorite and a staple of our annual Christmas cookie exchange. But don’t wait to make them until Christmas, as they are good all year long. Try my Smashed Sugar Cookies or my Speculaas Cookies for more holiday cookies.
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SIS Simple is Smart Tip:
The secret to making a soft and chewy cookie is corn starch. The cornstarch helps the gluten strands relax, giving you a soft, chewy, thick cookie.
Neuro Nutrition Nugget - Peanuts
Peanuts are an excellent source of nutrients that are beneficial for the brain. They contain high levels of healthy fats, such as monounsaturated and polyunsaturated fats, which are essential for brain health. These fats help to improve cognitive function and protect against cognitive decline. Additionally, peanuts are rich in vitamin E, which acts as an antioxidant and helps to protect brain cells from damage caused by free radicals. This can help to reduce the risk of age-related cognitive decline and improve overall brain health. Furthermore, peanuts also contain important minerals, such as magnesium and phosphorus, which are essential for maintaining proper brain function. Overall, incorporating peanuts into your diet can provide numerous benefits for brain health and function.
What Ingredients go into a Chocolate Chip, Peanut Butter Chip, Toffee Chip Cookies?
- Sugar: granulated or white sugar.
- Brown Sugar: brown sugar adds extra moisture to the muffins.
- Eggs: large eggs, room temperature
- Vanilla: Use pure vanilla extract and not imitation vanilla.
- Rolled Oats: I use the Old Fashioned Rolled Oats and not the Quick Cooking Rolled Oats. The Quick Cooking Rolled Oats make the cookies drier.
- Flour: all-purpose flour weighing the flour will ensure your cookies aren’t dry.
- Baking Powder: The baking powder keeps reacting with the heat to give a leavening boost while the baked goods are in the oven.
- Baking Soda: Baking soda reacts immediately to acidic elements and gives an immediate leavening effect.
- Salt: Sea Salt or regular salt. Everything just tastes better with a little salt.
- Cornstarch: Cornstarch helps the gluten relax. The result is a soft, puffy, but still chewy cookie.
- Chocolate Chips: Use semi-sweet or milk chocolate chips.
- Peanut Butter Chips: If you can’t find peanut butter chips, butterscotch chips will work. The taste of the cookie is different but still delicious.
- Toffee Chips: Make your own by chopping up some Heath or Toffee bars. You can also purchase the Toffee chips.
Step by Step Instructions for Chocolate Chip, Peanut Butter Chip, Toffee Chip Cookies.
- Preheat oven to 375°F
- In a stand mixer on medium or by hand, mix together the butter and sugar until creamy.
- Add the eggs and vanilla. Mix on medium until incorporated. Scrape the bowl
- Add the rolled oats and mix in. Add the salt, baking soda, baking powder, and cornstarch to the flour. Add the flour mixture to the dough and mix on low for 30 seconds, then mix on medium until well mixed. 1 – 2 minutes. Scrape bowl.
- The cornstarch makes the cookies soft, puffy, and chewy.
- Add the chocolate chips, peanut butter chips, and toffee chips and mix on low until just mixed in.
- Use a scoop or form the cookies by hand into 2-inch balls. Place on a parchment-lined baking sheet. Leave two to three inches of space between the cookies.
- Bake 375°F (190°C) for 8-10 minutes. After five minutes, check the cookies and rotate the pan in the oven. Cookies are done when they are a light brown and the center is set.
- Transfer to a cooling rack to cool.
- Store in an airtight container for up to 4 days at room temperature.
- Freeze in an airtight container for up to 6 months.
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Chocolate Chip, Peanut Butter Chip, Toffee chip cookies
Equipment
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- 1 cup butter
- 3/4 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups rolled oats
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cornstarch
- 1 cup chocolate chips
- 1 cup peanut butter chips
- 1 cup toffee chips
Instructions
- Preheat oven to 375°F
- In a stand mixer on medium, or by hand, mix together the butter and sugar until creamy.
- Add the eggs, and vanilla. Mix on medium until incorporated. Scrape the bowl
- Add the rolled oats and mix in. Add the salt, baking soda, and baking powder and cornstarch to the flour. Add the flour mixture to the dough and mix on low for 30 seconds, then mix on medium until well mixed. 1 - 2 minutes. Scrape bowl.
- The cornstarch makes the cookies, soft, puffy, and chewy.
- Add the chocolate chips, peanut butter chips, and toffee chips and mix on low until just mixed in.
- Use a scoop or form the cookies by hand into 2-inch balls. Place on a parchment-lined baking sheet. Leave two to three inches of space between the cookies.
- Bake 375°F (190°C) for 8-10 minutes.
- Transfer to a cooling rack to cool.
- Store in an airtight container for up to 4 days at room temperature.
- Freeze in an airtight container for up to 6 months.
