Peanut Butter Oatmeal Toffee Cookies

NJ and I love to cook and bake.  There is nothing better after a long day of story time, playing, dancing, and general craziness than coming home and whipping together a batch of cookies.  I am a huge proponent for getting kids in the kitchen and helping prepare the food they eat.  NJ has been my kitchen helper since before she could walk, propping up in her stroller or bouncer with a measuring cup and spoon.  Now, she enjoys the thrills of turning on the mixer, pouring ingredients into the bowl, and even cracking an egg or two.

We were on the lookout for a new cookie to invent, when we ran across a forgotten bag of Heath Milk Chocolate Toffee Bits in our freezer.  Thus, the Peanut Butter Oatmeal Toffee Cookies were born.  These turned out somewhat crunchy/crispy on the outside with quite a bit of soft chewiness (my favorite).  I think I might alter the recipe a little bit later to give a slightly puffier cookie, but otherwise, these get an "A" rating for yumminess.  Even people who do not like butterscotch chips (a.k.a. my mom) enjoyed these.  They would easily be modified with any of your favorite stir ins, too (I'm thinking Nutella instead of peanut butter, chocolate chips, or peanut butter chips would all be amazing!).

Peanut Butter Oatmeal Toffee Cookies

Yield:  About 3 dozen cookies, depending on size

Time:  25 minutes prep, 8 minutes bake

Ingredients:

1/2 cup shortening

3/4 cup crunchy peanut butter (creamy may be substituted)

3/4 cup packed brown sugar

3/4 cup granulated sugar

3 tablespoons milk

1 tablespoon vanilla

1 egg 

1 cup flour

3/4 teaspoon baking soda

3/4 teaspoon salt

2 cups old fashioned oatmeal

1 cup Heath Milk Chocolate Toffee Bits

1/2 cup butterscotch chips

Directions::

Preheat oven to 375 degrees.  Whip together the shortening and peanut butter.  Add the sugars until creamy.  Add the milk, vanilla, and egg.  Once well combined, add in the flour, baking soda, and salt (you may want to pre-combine the dry ingredients if you are worried about getting an even distribution).  Once combined, add in the oatmeal at low speed.  Fold in or slowly mix the toffee bits and butterscotch chips.

Drop the dough by rounded teaspoon or tablespoon fulls on a prepared cookie pan (I prefer parchment paper over cooking spray) leaving space for cookie expansion.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly, remove from the cookie sheet, and enjoy!