Peanut Butter Oatmeal Reese's Cookies
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 absolutely spectacular.
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.
Notes
*If you don't have any quick oats, use 1 3/4 cups of large flake oats.