Ingredients

• 1/2 cup very soft unsalted butter
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 1 large egg
• 1/4 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cups all-purpose flour
• 1 & 1/4 cups old-fashioned rolled oats
• 1/2 cup semi-sweet chocolate chips plus more for garnish, if desired
• 1/2 cup peanut butter chips plus more for garnish, if desired
• 1/2 cup toffee bits plus more for garnish, if desired
• flaky sea salt for garnish, if desired

Instructions

Preheat the oven to 350˚F. Line 2 sheet pans with parchment paper for easy cleanup. Set aside.

In a large bowl or bowl of stand mixer, combine the very soft butter, brown sugar, granulated sugar and vanilla. Stir until creamy and well-combined.

Add the egg and stir again until light and fluffy. Add the baking soda, salt and cinnamon and stir until incorporated.

Mix in the flour then the oats and stir to combine. Scrape the sides and bottom of the bowl to make sure all of the dry ingredients are incorporated and there are no pockets of flour or oats.

Lastly stir in the chocolate chips, peanut butter chips and toffee bits. The dough will be stiff but keep working it until all the chips and bits are nicely distributed. Refrigerate the dough for 10-15 minutes. (This short chill time will help the dough from spreading a lot in the oven.)

Using a retractable scooper or a spoon, scoop up the cookies onto the prepared sheet pans. (I use a 3-tablespoon scoop for medium large cookies – you can go larger or smaller to your preference.)

Bake for 14-18 minutes or until medium golden brown.

Optional – Sometimes cookies will spread in the oven and get irregular in shape. I like to check these cookies at right around 12 minutes. If they’ve spread and/or aren’t nice and round, I use a metal spatula to push any irregular shaped cookies back into a nice round circle. This is also the time you can add a few extra chips and toffee bits to the top of the cookies for a pretty garnish. Then return the cookies to the oven to finish baking.

Sprinkle the cookies immediately with a bit of flaky sea salt, if desired then allow them to cool on the pan for 2-3 minutes. Transfer the cookies to a cooling rack to finish cooling.

Store the cookies in an airtight container when completely cooled. These cookies can also be frozen after baking and cooling. Thaw completely before serving. You can also freeze the unbaked dough balls and bake them directly from the freezer, giving them a few extra minutes in the oven.

Recipe by The Cafe Sucre Farine