“This is my take on this classic cookie. The toffee pieces really make the difference in taste and texture. When I make these I often freeze them and have been known to eat them right out of the freezer for breakfast. ( There is no flour in these cookies)”
READY IN:
1hr 15mins
SERVES:
48
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In large bowl, combine the sugars, peanut butter and butter, beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add oats and baking soda, mix well. Stir in chocolate chips, candy pieces, toffee pieces and raisins.
  3. Drop dough by heaping tablespoonfuls 2 1/2 inches apart onto ungreased cookie sheets.
  4. Bake at 350 degrees for 11 -14 minutes or until light golden brown. Cool 2 minutes, remove from cookie sheets.

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