HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES

Honey Roasted Peanut Butter Toffee Swirl Cookies image

Provided by Nimz_

Time 45m

Yield 30 cookies

Number Of Ingredients 13

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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

Steps:

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.