If you had a mother or a grandmother who baked cookies, this type of cookie probably made the rounds many times. I guess that’s why it’s called “Mom’s Recipe”. It’s a soft oatmeal cookie stuffed with peanut butter chips, chocolate chips and toffee pieces. If you are looking for a delicious cookie packed with so many flavors for the holidays, this one is it!
If you’d like to try one of our other Crumbl cookie copycat recipes, may we suggest: Mini Butterfinger Cookies, Caramel Apple Cookies, Peanut Butter and Jelly Cookies, Cookie Dough Cookies, Blue Monster Cookies, Dark Dream Cookies, Sea Salt Toffee Cookies, Carrot Cake Cookies, Rocky Road Cookies, Peanut Butter Oreo Cookies, Cornbread Cookies, Lemon Glaze Cookies, Funfetti Milkshake Cookies, Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Mini Twix, or the Churro Cookies.
MINI OR GIANT COOKIES – YOU CHOOSE
Since these are “mom’s cookies” and mom always made them giant in our house, we went back to the standard GIANT Crumbl cookies with this one. Sure, you can make them mini (or what people may call “catering style”) but we thought we’d switch things up today.
We used about 1/4 of a cup of dough per cookie but you can scale it down to 1 TBSP if you are looking to make the minis.
MOM’S RECIPE COOKIE INGREDIENTS
For full information on ingredients and quantities, please see the recipe card below.
MOM’S RECIPE DIRECTIONS
1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
2. Cream the butter, brown sugar and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg, and vanilla and beat until combined.
4. Add in flour, rolled oats, baking soda, cinnamon and salt. Stir until all combined.
5. Hand stir in the peanut butter chips, chocolate chips and toffee pieces.
6. Scoop out about 1/4 cup of dough for large cookies (or 1 TBSP dough for mini cookies). Place dough balls on prepared pan (6 cookies to a pan if large cookies).
7. Bake for about 12-14 minutes. Remove from oven. Let cool on tray for 5 minutes. Transfer cookies to cooling rack. NOTE: If you decide to make the smaller cookies, you’ll need to bake them for 9-10 minutes.
8. Enjoy.
Crumbl Mom’s Recipe Cookies Copycat
Ingredients
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 cup flour
- 1 1/4 cup rolled oats
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup toffee pieces
- 1/2 cup peanut butter chips
Instructions
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the butter, brown sugar and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg, and vanilla and beat until combined.
- Add in flour, rolled oats, baking soda, cinnamon and salt. Stir until all combined.
- Hand stir in the peanut butter chips, chocolate chips and toffee pieces.
- Scoop out about 1/4 cup of dough for large cookies (or 1 TBSP dough for mini cookies). Place dough balls on prepared pan (6 cookies to a pan if large cookies).
- Bake for about 12-14 minutes. Remove from oven. Let cool on tray for 5 minutes. Transfer cookies to cooling rack. NOTE: If you decide to make the smaller cookies, you’ll need to bake them for 9-10 minutes.
Nutrition
