Oatmeal Chocolate Chip Peanut Butter Toffee Cookies

For 24 to 36 cookies, Oatmeal Chocolate Chip Peanut Butter Toffee Cookies keeps the list centered on butter, packed light brown sugar and granulated sugar. Set aside about 37 minutes.

• Yield 24 to 36 cookies
• Ready in 37 minutes
• Prep 25 minutes
• Cook 12 minutes

Ingredients

• 1 cup butter, softened to room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 1/2 cups quick oats
• 1 cup old-fashioned rolled oats
• 1 1/2 cups semisweet chocolate chips
• 1 1/3 cups peanut butter chips (a 10-ounce bag is about 1 1/3 cups)
• 1 cup toffee bits

Instructions

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

Cool the cookies on the sheet for a few minutes, then move them to a rack.