Honey Roasted Peanut Butter Toffee Swirl Cookies |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
1 1/2 cups old fashioned oats |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon kosher salt |
1 cup butter, softened |
1 cup sugar |
1 cup packed light brown sugar |
2 teaspoons vanilla |
3/4 cup honey roasted crunchy peanut butter (or you can use the honey roasted creamy peanut butter, doesn't matter) |
2 large eggs |
1 (10 ounce) bag nestle semi-sweet and white chocolate swirled chocolate morsels |
4 ounces toffee pieces |
Directions:
1. In a mini food processor or blender, process 1 cup oats until ground fine.
2. Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
3. In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
4. Add in eggs, one at a time, the vanilla and peanut butter.
5. Mix well until smooth and creamy.
6. Mix in the flour mixture until combined.
7. Fold in swirl chips and toffee bits.
8. Heat oven to 325°F.
9. With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
10. Bake cookies for about 16-18 minutes or until golden brown.
11. Cool cookies for 5 minutes and transfer to racks to cool completely.
12. Cookies will be about 3 1/2 - 4 inches wide.
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