Toffee cookies with oats, chocolate chips and peanut butter

These Peanut Butter Chocolate Chip Oatmeal Cookies are so delicious! They’re soft, delicious, and packed with oats, chocolate chips, fudge, and peanut butter chips.

I wasn’t sure I could improve on these classic cookies until I added peanut butter and fudge to my favorite chocolate chip oatmeal cookie recipe. It’s irresistible!

Two types of oats

This cookie recipe works best using:

• Quick oats and
• Old-fashioned ground oats

Quick oats help bind the cookie ingredients together, resulting in thicker, softer cookies, while old-fashioned oats add a classic, firm oat texture to complement the sweet, buttery cookies.

Pro tip: If you don’t have quick oats, pulse the old-fashioned oats in a blender until coarsely chopped and replace with quick oats.

All the cool extras

After you add the dry ingredients to the cookie dough, add the following additions:

• Chocolate chips (in my world: semi-sweet)
• Peanut butter chips (in my world: the whole bag)
• Candy bars (in my world: plain or chocolate covered)

These chips and bits may seem like a lot. Resist the temptation to cut back. These cookies are packed with all those yummy morsels, and the result is seriously delicious.

Regular or Bakery-Sized Cookies

The cookie can be divided into small or large cookies.

Using a #40 cookie scoop {aff. link} gives about 2 tablespoons of dough per cookie, which ends up being a pretty *normal* sized cookie.

For larger cookies, scoop out between 4 tablespoons and 1/3 cup of cookie dough per cookie. (A #20 cookie scoop {aff. link} equals about 2 to 4 tablespoons.)

My personal opinion (and I love nothing more than sharing my personal opinions) is that because of all the add-ins, I think these cookies work better as larger cookies. It’s easier to form the cookie dough into balls if there’s a sizable amount of cookie dough to work with.

How to Fix Cookies That Are Too Flat

There are many variables that go into baking the perfect cookie.

I mean, obviously, the first and most important thing is to start with a good recipe (peanut butter chocolate chip oatmeal cookies fit that bill!).

But beyond that, factors like exact oven temperature, convection baking versus regular baking, how you measure dry ingredients, and many others can contribute to the outcome of your cookies.

Even something as simple as brown sugar that has dried out a bit and become more crumbly and grainy can affect the texture and the way your cookies bake up.

Among the factors that are easy to control:

1. How you measure ingredients (especially dry ingredients)
2. Oven temperature

Weight measurements are included for all ingredients larger than 1/4 cup. If you have a kitchen scale, use it! I have a kitchen scale {affiliate link} that I highly recommend. However, all you really need is a scale that has a net weight feature (you can set the weight to zero) and measures in grams and ounces, so shop around if you need to.

Using a kitchen scale ensures very accurate results. But if you don’t have one, that’s okay! Just keep in mind that with flour, especially, measure with a light hand so that the dry ingredients don’t clump together in the cup. Here’s a post with more information on this.

As for oven temperature, each oven can vary greatly in the exact temperature. If your cookies remain puffy while baking and aren’t flattening out enough, try reducing the oven temperature by 15-25 degrees. If your cookies are flattening too much while baking, try increasing your oven temperature by 15-25 degrees.

This is just a high-level overview of what you can do to solve these worthwhile cookie problems. I could go on for much longer, but I think most of you are already flabbergasted. 😉 Just remember that trial and error (and not giving up) are your best companions when it comes to baking!

good cookie

These peanut butter oatmeal chocolate chip cookies are amazing and will make it to the top of your favorites list, I’m sure.

Word on the street is that the popular Crumbl Shop has a cookie like this, but since I’ve never tried the original, I can’t guarantee whether or not this recipe comes close.

But never mind. The core of this recipe is the famous classic cookie made with oats and chocolate chips, and the toppings make the cookies absolutely amazing. The cookies are supposed to be soft, thick, and chewy. I hope you love them!

Oatmeal, Chocolate Chip, and Peanut Butter Cookies

Makes: 24 to 36 cookies

Prep time: 25 minutes

Cook time: 12 minutes

Total time: 37 minutes

Ingredients

• 1 cup (227 grams) butter, softened to room temperature
• 1 cup (212 grams) pressed light brown sugar
• 1 cup (212 grams) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs (100 grams)
• 2 ¼ cups (320 grams) all-purpose flour
• 1 ½ cups (150 grams) quick oats
• 1 cup (100 grams) old-fashioned rolled oats
• 1 ½ cups (255 grams) semi-sweet chocolate chips
• 1 ⅓ cup (227 grams) peanut butter chips (a 10-ounce bag equals about 1 1/3 cups)
• 1 cup (150 grams) butterscotch pieces

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Place parchment paper on baking sheets. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment or in a large bowl fitted with a hand mixer, cream together the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until light and fluffy, 1-2 minutes.
3. Add the eggs and vanilla and beat until the mixture is creamy and smooth, 1-2 minutes.
4. Add the flour, quick oats, and old-fashioned oats and mix until only a few dry streaks remain.
5. Add the chocolate chips, peanut butter chips, and toffee bits and stir until well combined.
6. Scoop the cookie dough into 2- to 4-tablespoon portions and form into balls. Place them on the prepared baking sheets, spacing them several inches apart. Bake for 9 to 12 minutes (depending on the amount of cookie dough used per cookie) until set around the edges.
7. Remove from the oven and leave on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely.

Note

Oats: These cookies work best with a combination of quick oats and old-fashioned oats, but you can try using both. If you don’t have quick oats, you can approximate the texture by pulsing the old-fashioned oats in a blender until coarsely chopped.
Cookies: If your cookies stay puffy while baking and don’t flatten out, try lowering the oven temperature by 15-25 degrees (or adding 1/4 cup less flour the next time you make them). If the cookies flatten out too much in the oven, try raising the oven temperature by 15-25 degrees and/or adding a few tablespoons of additional flour.