PEANUT BUTTER CHUNKER COOKIES
Number Of Ingredients 17
Steps:
- Preheat 350* degrees and line a couple cookie pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until smooth. Add in the brown sugars and beat until pale and fluffy. Scrape down the sides of the bowl add the eggs and beat until fluffy. Add in vanilla, and beat until combined.
- In a small bowl, whisk together four, oats, baking soda, corn starch, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don't worry - this is what you want. Add in the chocolate chunks, pretzel pieces, roasted peanuts and toffee bits; mix on low until evenly distributed.
- Scoop your batter out into about 1 tbsp portions onto baking sheets leaving at least 1.5 to 2 inches between each cookie.
- Bake for 10-12 minutes or until the tops are beginning to crackle and the edges are golden brown.
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