Crumbl Mom's Recipe Cookies - Oatmeal chocolate chip peanut butter chips and toffee cookies

4.99 from 207 votes

These mom's recipe Crumbl cookies are the best oatmeal chocolate chip peanut butter chips and toffee cookies ever.

Prep Time10

Cook Time11

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 379Calories

Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
Cream the butter brown sugar, and granulated sugar together until combined. Add in the egg and vanilla and mix for about 3 minutes until light and fluffy.
½ cup butter, ⅓ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon vanilla extract, 1 egg
Mix in the flour, oats, cinnamon, baking soda, and salt, making sure to scrape the sides until the mixture is combined. Fold in the chocolate chips, peanut butter chips, and toffee.
1 & ¼ cup old fashioned whole rolled oats, 1 cup AP flour, ⅛ teaspoon cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup semi sweet chocolate chips, ½ cup peanut butter chips, ¼ cup toffee bits
Using a large cookie scooper, scoop out 10 equally sized cookie dough balls, place them on the prepared baking sheet, and bake them in the preheated oven for 11-12 minutes. Make sure to not overbake them so they stay soft and gooey!
sea salt

Freezing Dough: Dough balls freeze well for up to 2 months. Bake from frozen, adding 1-2 minutes to baking time.
Cookie Size: Using a ¼ cup scoop makes 10 large cookies. Adjust scoop size and baking time if making smaller cookies.
Storage: Store baked cookies in an airtight container at room temp for up to 5 days or in the fridge for up to a week. Warm before serving for best texture.