Reeses Pieces Peanut Butter Oatmeal Cookies
If you’re a fan of cookies that pack a punch in both flavor and texture, then you are in for a treat with these Reeses Pieces Peanut Butter Oatmeal Cookies. Bursting with the delightful crunch of oats and the irresistible sweetness of Reeses Pieces, this cookie recipe is straightforward yet incredibly satisfying. Perfect for any occasion, these cookies will surely become a staple in your baking repertoire.
What Sets This Recipe Apart
These Reeses Pieces Peanut Butter Oatmeal Cookies combine classic ingredients with the fun addition of candy-coated chocolate pieces. The creamy peanut butter gives them a rich base, while the rolled oats add chewiness and substance. The vibrant colors and flavors from the Reeses Pieces not only make these cookies visually appealing but also create a delightful contrast in sweetness. Whether you’re making them for a casual snack or a festive gathering, these cookies are bound to impress.
What Goes In
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter (creamy or crunchy)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup rolled oats
- 1-1/2 cup Reeses Pieces
Hardware & Gadgets
- Mixing bowl: For combining your wet and dry ingredients.
- Electric mixer: Eases the process of creaming butter and sugars.
- Measuring cups and spoons: For accurate ingredient measurements.
- Baking sheet: A sturdy sheet for even baking of your cookies.
- Parchment paper: Optional, but helps prevent sticking and makes cleanup easier.
- Cookie scoop: For uniform cookie sizes and perfect portions.
Make Reeses Pieces Peanut Butter Oatmeal Cookies: A Simple Method
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies start baking at the right temperature for that perfect chewy texture.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This step is crucial as it evenly distributes the leavening agent throughout the flour.
Step 3: Cream the Butters and Sugars
In another bowl, cream together the softened unsalted butter and peanut butter using an electric mixer. Gradually add in the granulated sugar and brown sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes.
Step 4: Add Egg and Vanilla
With the mixer on low speed, add in the egg and vanilla extract. Mix until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in Oats and Reeses Pieces
Using a spatula, gently fold in the rolled oats and Reeses Pieces until evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in your preheated oven for 10-12 minutes or until the edges are lightly golden.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these cookies warm, or store them for later!
Holiday & Seasonal Touches
- For Halloween, consider adding orange and black sprinkles for a festive touch.
- During the holiday season, you could incorporate peppermint extract for a wintery flavor.
- For a Valentine’s Day twist, use heart-shaped candies instead of Reeses Pieces.
- In the fall, add a pinch of cinnamon or nutmeg for a warm, seasonal spice.
Mistakes That Ruin Reeses Pieces Peanut Butter Oatmeal Cookies
- Not measuring ingredients accurately can lead to a cookie dough that is too dry or too wet.
- Overmixing the dough can result in tough cookies; mix only until combined.
- Baking at the wrong temperature can lead to cookies that are either burnt or undercooked.
- Skipping the cooling step can cause the cookies to fall apart, as they need time to set.
Cooling, Storing & Rewarming
Once your Reeses Pieces Peanut Butter Oatmeal Cookies have cooled completely, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. To rewarm, simply pop them in the microwave for about 10-15 seconds or place them in a preheated oven at 350°F for 5 minutes.
Popular Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add extra texture to your cookies, making them even more delightful.
How do I ensure my cookies are chewy?
Do not overbake your cookies; they should be slightly underbaked when you take them out of the oven. They will continue to cook on the baking sheet as they cool.
Can I substitute the Reeses Pieces with another candy?
Yes! Feel free to swap in your favorite chocolate candies, M&Ms, or even chopped chocolate bars for a different flavor profile.
What can I do if my dough is too dry?
If your dough appears too dry, you can add a little bit of milk, one tablespoon at a time, until you reach the desired consistency.
Because You Liked This
- Sally’s Peanut Butter Cookies
- Pinch of Yum’s Oatmeal Chocolate Chip Cookies
- Minimalist Baker’s One Bowl Peanut Butter Cookies
- Bigger Bolder Baking’s Peanut Butter Oatmeal Cookies
Let’s Eat
These Reeses Pieces Peanut Butter Oatmeal Cookies not only look fantastic but also taste heavenly. With a perfect balance of peanut butter, sweetness from the Reeses Pieces, and a chewy texture from the oats, they are a delightful treat for any cookie lover. Whether you’re baking for a special occasion or simply indulging in a sweet craving, these cookies will not disappoint. So, gather your ingredients, preheat that oven, and get ready to enjoy a freshly baked batch of deliciousness!
Reeses Pieces Peanut Butter Oatmeal Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
- Step 3: Cream together the softened unsalted butter and peanut butter using an electric mixer. Gradually add in the granulated sugar and brown sugar until light and fluffy.
- Step 4: Add in the egg and vanilla extract. Mix until fully incorporated.
- Step 5: Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Step 6: Gently fold in the rolled oats and Reeses Pieces until evenly distributed.
- Step 7: Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
- Step 8: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a festive touch, add colored sprinkles during holidays.
- Store cookies in an airtight container at room temperature for up to a week.
- To rewarm, microwave for 10-15 seconds or bake at 350°F for 5 minutes.
