Peanut Butter Toffee Cookies

Instructions

1. In a medium mixing bowl, combine the flour, rolled oats, baking soda, and kosher salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for about 3 minutes, or until light and fluffy.
3. Beat in the peanut butter and vanilla extract.
4. Add in the eggs, one at a time, beating until just incorporated.
5. Reduce speed to low, then beat in the flour mixture until just combined. Remove bowl from mixer.
6. Stir in the peanuts, peanut butter chips, and toffee bits by hand. Cover the bowl and refrigerate for at least 2 to 3 hours, or overnight.
7. When ready to bake, preheat the oven to 375°F and line cookie sheets with parchment paper.
8. Pinch the dough to golf ball size and flatten to about ½- to ¾-inch thickness.
9. Freeze the dough on the baking sheets for 10 minutes or until firm.
10. Remove the pans from the freezer and place in the oven. Bake for 12 minutes, or until cookies are lightly browned on the edges.
11. Place the baking sheet on a wire rack and cool for 3 minutes. Remove the cookies from the pan and cool completely on the wire rack before storing.