DELUXE PEANUT BUTTER BRICKLE COOKIES

Deluxe Peanut Butter Brickle Cookies image

Provided by @MakeItYours

Number Of Ingredients 12

3 1/2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon salt
2 cups unsalted butter, chilled, cut up
1 1/2 cups packed light brown sugar
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 eggs
3 cups honey-roasted peanuts
2 (10-oz.) pkg. peanut butter chips
2 (8-oz.) pkg. toffee bits or 12 (1.4-oz.) bars milk chocolate toffee, such as Heath bars, chopped

Steps:

Whisk flour, oats, baking soda and salt in medium bowl.
Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined. Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape.
Heat oven to 375ºF. Drop 1/4 cup dough per cookie onto parchment paper-lined baking sheets. Gently form into balls; flatten slightly to 1-inch thickness. Freeze dough on baking sheets 10 minutes or until firm.
Bake 10 to 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.
About 3 dozen cookies
PER COOKIE: 485 calories, 29 g total fat (14.5 g saturated fat), 9 g protein, 50 g carbohydrate, 40 mg cholesterol, 215 mg sodium, 3 g fiber