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.
Key Takeaways:
- Triple-Chip Treat: These cookies combine chocolate chips, peanut butter chips, and toffee chips for a rich, layered flavor.
- Soft & Chewy Secret: Cornstarch is the key ingredient that keeps the cookies soft, puffy, and chewy.
- Oats Matter: Use old-fashioned rolled oats for texture—quick oats can make the cookies dry.
- Anytime Favorite: While they’re a hit during the holidays, these cookies are perfect for baking year-round.
- Brain-Boosting Benefits: Thanks to the peanut butter chips (and peanuts in general), these cookies offer a dose of healthy fats and vitamin E for brain health.
- Storage-Friendly: Cookies stay fresh for up to 4 days in an airtight container or 6 months if frozen.
Overview
These Chocolate Chip, Peanut Butter Chip, and Toffee Chip Cookies with oatmeal are a triple-chip dream come true! Inspired by the cozy flavors of mom’s classic loaded oatmeal cookies, they’re soft, thick, chewy, and packed with texture and flavor. Whether you’re baking them for a holiday cookie exchange or just need a sweet treat to brighten your day, these cookies never disappoint.
Made with a perfect blend of rolled oats, melty chocolate, creamy peanut butter chips, and crunchy toffee bits, every bite delivers comfort and nostalgia. A touch of cornstarch keeps them soft and tender, while the mix of sugars and real vanilla brings out that irresistible homemade goodness.
Bonus: These cookies aren’t just tasty—they sneak in a little brain boost, too! Thanks to the peanuts in the peanut butter chips, you’ll also get a dose of healthy fats and essential nutrients for your brain.
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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.
FAQ:
Q: Can I use quick oats instead of old-fashioned oats?
A: It’s not recommended. Quick oats can lead to drier cookies. Old-fashioned oats provide better texture and moisture retention.
Q: What’s the role of cornstarch in these cookies?
A: Cornstarch helps the gluten strands relax, resulting in a soft, thick, and chewy texture—like the ultimate comfort cookie!
Q: Can I substitute peanut butter chips with something else?
A: Yes! Butterscotch chips are a great alternative. They’ll slightly change the flavor but are still delicious.
Q: How do I know when the cookies are done baking?
A: Look for a light golden color and a center that looks set—not wet or gooey. Rotate the pan halfway through for even baking.
Q: What’s the best way to store these cookies?
A: Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 6 months.
Q: Do these cookies contain any nutritional benefits?
A: Yes! The peanut butter chips (from peanuts) offer healthy fats, vitamin E, and essential minerals that support brain function and cognitive health.
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Chocolate Chip, Peanut Butter Chip, Toffee chip cookies
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- 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.
