Chocolate Chip Oatmeal Cookies With Toffee And Coffee

• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Kosher Salt
• 1 cup Unsalted Butter, At Room Temperature
• 1/4 cups Creamy Peanut Butter
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 2 cups Old Fashioned Oats
• 1 cup Heath Milk Chocolate Toffee Bits
• 1/2 cups Bittersweet Chocolate Chips
• 1/2 cups Semi-Sweet Chocolate Chips
• 2 teaspoons Ground Coffee

1. Preheat oven to 350u0b0F.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 2 to 3 minutes. Add eggs and vanilla. Mix until combined. With the mixer on low speed, slowly add the flour mixture, mixing just until combined. Finally, fold in the oats, toffee bits, both chocolate chips, and coffee grounds until just combined.
4. Drop dough by heaping teaspoons onto prepared baking sheet, leaving about 2 inches between the cookies. Bake for about 10 minutes, or until the cookies are a bit golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
5. Source: Recipe comes from my aunt June Renelt's recipe box, originally from Monty Rauser in the cookbook "A Colorful Taste of Shiloh" from Shiloh Christian School in Bismarck, ND. I have adapted the original recipe quite a bit.

allpurpose, baking soda, kosher salt, butter, ubc, sugar, brown sugar, eggs, vanilla, oats, milk chocolate toffee, bittersweet chocolate chips, semisweet chocolate chips, ground coffee

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-oatmeal-cookies-with-toffee-and-coffee/ (may not work)