Delicious cookies with a surprise in every bite! My home state of Georgia is known for peanuts; I was even able to visit and learn from some Georgia peanut farmers on an episode of my cooking show, which was such a fun experience! Hope you enjoy these cookies as much as I do!
Prep Time: 30 minutes Chill Time: At least 2 to 3 hours Cook Time: 12 minutes
- 3 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups (4 sticks) unsalted butter, at room temperature
- 1 1/2 cups firmly packed light-brown sugar
- 1 cup creamy peanut butter
- 4 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 2 cups honey-roasted peanuts
- 10 ounces peanut butter chips
- 8 ounces toffee bits
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.
Beat in the peanut butter and vanilla extract.
Add in the eggs, one at a time, beating until just incorporated.
Reduce speed to low, then beat in the flour mixture until just combined. Remove bowl from mixer.
Stir in the peanuts, peanut butter chips, and toffee bits by hand. Cover the bowl and refrigerate for at least 2 hours, or overnight.
When ready to bake, preheat the oven to 375 degrees F and line cookie sheets with parchment paper.
Pinch the dough to golf ball size spheres and flatten each to about 1/2- to 3/4-inch thickness.
Freeze the dough on the baking sheets for 10 minutes or until firm.
Remove the pans from the freezer and place in the oven. Bake for 12 minutes, or until cookies are lightly browned on the edges.
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.
NOTE: These baked cookies freeze well.
