This cookie is a variation on last week’s Cinnamon Toffee Crunch Cookies. I played around with the dough a little bit and sent half the batch to work with Jesse along with the cinnamon ones. What happened was interesting. People tended to take both cookies, but then settled into one camp or the other. The peanut butter verses the cinnamon cookie crowd.
What happened to my buddy Dishboy Scott is an entirely different matter. Scott doesn’t much like cookies, and he strongly dislikes peanut butter, but for some reason he decided to try one of the peanut butter toffee cookies. Astonishingly, Scott didn’t spit it out. Instead he declared them quite good, and after that first cookie couldn’t be persuaded to try the other kind.
Suddenly I began to see much more of Scott. Well briefly anyway. He raided my freezer one afternoon for “work cookies”. He came by to swipe a few pieces of pizza and headed directly to my freezer for “something sweet”, he carried Jesse’s work cookie leftovers home in a bag, and during strange times I find him in my garage freezer opening the now depleted bag of peanut butter toffee cookies.
So much for Scott hating peanut butter, but once their gone I’m certain he’ll make many fewer brief visits to my freezer.
1 cup butter, softened
¾ cup Jiff Peanut Butter
1 cup granulated sugar
1 cup packed brown sugar
1 cup canola oil
2 teaspoons vanilla extract
3 ½ cups all purpose flour
3 teaspoons baking soda
¼ teaspoon salt
1 cup quick 1 minute oats
1 cup well crushed (but not to powder) baked lays potato chips, plain
1 cup lightly chopped salted peanuts
1 (8 ounce) bag Heath English Toffee Bits, Bits ‘O Brickle Toffee Bits
1. Set the rack to the middle in the oven and preheat to 350 degrees. Line cookie sheets with parchment paper.
2. In a large bowl or stand mixer bowl cream together butter, peanut butter, granulated sugar and brown sugar. Add the oil, egg, and vanilla extract and beat until combined. Add flour, baking soda, cinnamon, and salt and beat to combine. Add the oats, crushed chips, peanuts, and toffee bits and mix until incorporated.
3. With a standard (size 50) cookie scoop, scoop the dough onto the parchment 1 ½ inches apart. Bake for 11 to 12 minutes and let cool on the cookie sheet for a couple minutes before removing to a cooling rack. Repeat with remaining dough.
Makes about 50 cookies or more. I stopped counting.
Recipe & high contrast photograph by Laura Flowers