By Natalie Hoffman
Crumbl Copycat Mom's Recipe Cookies
9 steps
Prep:15minCook:15min
This brown sugar and oatmeal cookie is packed with chocolate, toffee and peanut butter chips. It's the kind of cookie that feels like a warm hug from your favorite person.
Updated at: Wed, 16 Aug 2023 21:12:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories381.8 kcal (19%)
Total Fat18.5 g (26%)
Carbs49.9 g (19%)
Sugars26.5 g (29%)
Protein5.7 g (11%)
Sodium340.4 mg (17%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
1 ½ cupssalted butter
softened
¾ cupgranulated sugar
1 ½ cupsbrown sugar
2eggs
1 ½ Tbspvanilla extract
4 cupsall purpose flour
2 cupsrolled oats
not quick oats
2 tspbaking soda
2 tspground cinnamon
1 tspbaking powder
1 tspsalt
¾ cupsemi sweet chocolate chips
¾ cuppeanut butter chips
¾ cuptoffee bits
coarse sea salt
to garnish
Instructions
Step 1
Preheat oven to 375°.
Step 2
Cream together the butter, granulated sugar and brown sugar.
Step 3
Add the egg and vanilla. Mix until light in color and creamy.
Step 4
Add in the dry ingredients (flour, baking soda, baking powder cinnamon and salt), mix into the dough. Mix until completely combined.
Step 5
Mix in the chocolate chips, peanut butter chips and toffee bits.
Step 6
Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet.
Step 7
Flatten each ball slightly before baking.Bake for 11-13 minutes, until the cookies have spread and are golden brown on top.
Step 8
Immediately sprinkle with sea salt.
Step 9
Allow the cookies to cool on the pan for 10 minutes. Serve warm.
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