Prep 15 mins
Cook 30 mins
The original recipe is from Kittencal. I have made these so many times and made changes with some of my family's favorite ingredients and thought I would post to share with you. The Honey Roasted Peanut Butter give these cookies such a wonderful flavor. Hope you enjoy.
- 354.88 ml old fashioned oats
- 473.18 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 4.92 ml kosher salt
- 236.59 ml butter, softened
- 236.59 ml sugar
- 236.59 ml packed light brown sugar
- 9.85 ml vanilla
- 177.44 ml honey roasted crunchy peanut butter (or you can use the Honey Roasted Creamy Peanut Butter, doesn't matter)
- 2 large eggs
- 283.49 g bag Nestle semi-sweet and white chocolate swirled chocolate morsels
- 113.39 g toffee pieces
- In a mini food processor or blender, process 1 cup oats until ground fine.
- Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
- In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
- Add in eggs, one at a time, the vanilla and peanut butter.
- Mix well until smooth and creamy.
- Mix in the flour mixture until combined.
- Fold in swirl chips and toffee bits.
- Heat oven to 325°F.
- With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
- Bake cookies for about 16-18 minutes or until golden brown.
- Cool cookies for 5 minutes and transfer to racks to cool completely.
- Cookies will be about 3 1/2 - 4 inches wide.
These make quite large cookies and are quite good, I would not say the most amazing cookies I have ever had, from previous reviews I was expecting the 'be all and end all' of cookies. Only problem with my batch was that I did not use non stick baking paper on the trays, the toffee I used was hard toffee lollies that I smashed with a cleaver, and these 'bits' melted and made it difficult to get the cookies off the trays once they had cooled for 5 minutes. In Australia, we dont have 'swirled morsels'or toffee chips, or the honey roasted peanut butter. So I used normal peanut butter, honey, block of white and block of milk cooking chocolate , chopped, and Werthers cream candies, which are individual hard toffees and this combination seemed to work out ok.
This makes one FANTASTIC cookie! I sure wish I could get the honey roasted peanut butter in Canada (thanks to a US friend for sending me some), because I"m totally hooked now! We don't have the swirl chips here, so I used white chocolate chips, but only had one bag (which weighed 8 oz), so I supplemented it with peanut butter chips - about 4 oz worth. I loved the toffee chips in these as well! So, so good!!! Thank you, Nimz! Made for Sweet Traditions Tag.
Yum, yum, YUM!! These cookies are fantastic! The first time I made them I used the honey peanut butter, but didn't have the swirled chips so just used half milk chocolate and half white chocolate morsels and they were scrumptious! This time (I just finished baking them) I forgot to get the honey peanut butter, so I used regular peanut butter and then added probably a little less than a quarter cup of honey (I eyeballed it, so I'm not sure) and used the swirled morsels and they were still superb! Mine baked up in 12 minutes both times, and I got about 36 cookies (I probably could have gotten closer to 40-42 if I stopped eating the dough while I was making them:) I'll surely make these many, many times in the time to come!