Attention oatmeal lovers! Have I got a spectacular cookie recipe for you. These are thick and chewy oatmeal cookies with nutty peanut butter and mini reese's pieces in every bite. They're soft, packed with oats, and the perfect cookie all-year round.
The best part about this recipe? No chill time! So you get your cookies even faster.
These cookies are loaded up with goods. They've got hearty oats, creamy peanut butter, and reese's pieces for an extra peanut butter kick. They are incredible.
For more cookie recipes, try White Chocolate Reese’s Pieces Peanut Butter Cookies, Iced Oatmeal Pumpkin Pecan Cookies, and Maple Oatmeal Chocolate Chip Cookies.
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Why this recipe works
Easy to bake - No chill time or electric mixer required!
Peanut butter - Creamy peanut butter and Reese's are added into these cookies!
Oatmeal cookies - These are soft and chewy cookies.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the ingredients we’re using!
Brown sugar – I used dark brown sugar for this recipe, but light brownworks as well.
Butter - I always use unsalted butter. This will be melted.
Egg – Remove 2 hours prior to baking.
Flour – I used all-purpose flour for this recipe.
Oats: Rolled oats work great for this recipe. I used a mix of rolled oats and quick oats. If you don't have any quick oats substitute the 1/4 cup we use in this recipe for rolled oats.
Reese's Pieces - I used mini ones as I find that you get more in every bite, but you can use regular-sized ones too!
Vanilla – Using a good quality vanilla is important to enhance the flavour.
Step by step instructions
Here is how to make and bake these Peanut Butter Oatmeal Reese's Cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Prep. Melt the butter. Allow it to cool as you prep the rest of your ingredients. Remove the egg from the fridge and allow to come to room temperature.
Step 2 – Mix dry ingredients. In a medium bowl, add in flour, oats, cinnamon, baking soda, baking powder, and salt.
Step 3 – Mix wet ingredients. In a medium bowl, add in butter, peanut butter, and brown sugar. Whisk together.
Step 4 – Mix in egg and vanilla. Add in the egg and vanilla and continue whisking until smooth.
Step 5 – Add in dry ingredients. Mix until a soft cookie dough forms. Don’t overmix!
Step 6 – Mix in Reese's. Toss in the reese's pieces and mix a few more times. The dough should be sticky, but able to scoop.
Step 7 – Scoop and bake. Scoop about 1.5 tbsp per cookie onto your prepared baking tray, spaced about 2-3 inches apart. I love using a cookie scooper for this. Bake 6 at a time for 13-16 minutes or until the middle has set and the edges are a light golden brown.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Bake the cookies right away. As soon as you add in the dry ingredients, the leavening agents begin to work. If you let the dough sit, the cookies won’t spread as much in the oven.
- Make sure your ingredients are at room temperature before beginning.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Do I have to add oats?
Yes! If you want another reese's peanut butter recipe try White Chocolate Reese’s Pieces Peanut Butter Cookies.
Can I use other add-ins?
Absolutely!
Can I use just quick oats?
No. You have to use rolled oats in this recipe too!
Can I use just rolled oats?
Yes. If you don't have any quick oats, substitute the 1/4 cup in this recipe for rolled oats, making the total rolled oats added 1 3/4 cups.
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Peanut Butter Oatmeal Reese's Cookies
Ingredients
- 1 1/2 cups rolled oats also known as large flake oats
- 1/4 cup quick oats*
- 3/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon optional
- 3/4 cups dark brown sugar or light brown sugar
- 1/2 cup butter melted
- 1/2 cup creamy peanut butter
- 1 egg room temperature
- 1 tbsp vanilla
- 3/4 cups mini Reese's Pieces
Instructions
- Preheat the oven to 350℉/175℃. Melt the butter. Allow it to cool as you prep the rest of your ingredients. Remove the egg from the fridge and allow to come to room temperature.
- In a medium bowl, add in flour, rolled oats, quick oats, cinnamon, baking soda, baking powder, and salt.1 1/2 cups rolled oats, 1/4 cup quick oats*, 3/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon, 3/4 cups all-purpose flour
- In a medium bowl, add in butter, brown sugar, and peanut butter. Whisk together.3/4 cups dark brown sugar, 1/2 cup butter, 1/2 cup creamy peanut butter
- Add in the egg and vanilla and continue whisking until smooth.1 egg, 1 tbsp vanilla
- Mix until a soft cookie dough forms. Don’t overmix!
- Toss in the reese's pieces and mix a few more times. The dough should be sticky, but able to scoop.3/4 cups mini Reese's Pieces
- Scoop about 1.5 tbsp per cookie onto your prepared baking tray, spaced 2-3 inches apart from each other. I love using a cookie scooper for this. Bake 6 at a time for 13-16 minutes or until the middle has set and the edges are a light golden brown.
- Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.
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