Adapted from Land ‘O Lakes Best Ever Oatmeal Cookies
Notes and Suggestions
This is my favorite cookie, so I knew that this had to be my first recipe that I would post. This recipe is really quick and easy, particularly if you have a mixer. You do not need to cream the butter and sugar separately, simply add all ingredients at once, except for flour and Reeses’ Pieces and peanut butter chips. This recipe also freezes very well and makes a relatively large batch. I typically bake half and freeze half to bake later when I need some cookies, but don’t have the time to bake.
This is a very versatile cooke base. I have used this recipe omitting the candy and peanut butter chips with multiple variations including:
- Classic Raisin (Add 1 tsp cinnamon and 1/2 tsp nutmeg with 1 cup of raisins and 1/2 cup of walnuts if you like)
- Apple (Add 1 tsp cinnamon and 1/2 tsp nutmeg with 1 cup of chopped dried apples)
- Blueberry (Add 1 cup of dried blueberries and 1 tsp cinnamon if desired)
- Chocolate Chip (Add 1 cup of semisweet chocolate chips)
- Cranberry White Chocolate (Add 3/4 cup of raisins and 3/4 cup of white chocolate chips)
Freezing Directions (if desired):
When freezing dough, I like to shape the cookies, place them on a cookie sheet and freeze. The following day, I remove them from cookie sheet and place in a labeled freezer bag for later use. When baking from frozen, I either let defrost somewhat on cookie sheet prior to baking (10-15 minutes) or add 2-3 minutes to baking time. In my experience, freezing dough tends to work best with drop cookies rather than cut out cookies. I also find that freezing the dough rather than the baked cookies yields better results.
Simply place all ingredients in mixer, except for flour and candies.
After dough comes together, add flour, then Reese’s Pieces and peanut butter chips.
Drop onto greased cookie sheets (I use Butter Pam spray) with a small cookie scoop, or with teaspoons. I also like to use parchment paper for easy removal and cleanup. I still spray with Pam, though parchment paper makes it easier. I use extra large cookie sheets (called a three quarter sheet pan size 21×15 inches) so that I can bake more cookies at once. These work best if you have a convected oven to allow heat to circulate. Otherwise, just make sure to space the cookies at least 2 inches apart on whatever size cookie sheet you have. A standard cookie sheet should hold about 12.
Bake at 375 for 8-12 minutes depending on how crispy you like them. I tend to bake mine for the full 12 as I like mine crispier, but if you like them chewier, I would take them out at 9-10 minutes. Make sure to leave them on the cookie sheet for a few minutes to cool before removing them.
Reese’s Pieces Peanut Butter Oatmeal Cookies
3 cups Quick Cooking Oats (for best results, use quick rather than Old Fashioned Oats)
2 cups firmly packed brown sugar
1 cup butter, softened
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 1/2 cup flour
3/4 cup Reese’s Pieces
3/4 cup peanut butter chips
- Combine all ingredients except flour, Reese’s Pieces and peanut butter chips into bowl (or bowl of mixer). Mix at low speed, scraping side of bowl until all ingredients are well incorporated and fluffy.
- Stir in flour, careful to beat at low speed. After flour is incorporated, add candy and peanut butter chips. Mix until well incorporated.
- Heat oven to 375 degrees F.
- If desired, line cookie sheets with parchment paper. Grease cookie sheets or parchment (or spray with cooking spray lightly). Drop be rounded teaspoons (or use small cookie scoop). Bake 8-12 minutes until edges are lightly browned. Let stand for 2-3 minutes at remove from cookie sheets to cool.
- You may also shape and freeze dough to cook later. If baking frozen dough, add 2-3 additional minutes to bake time.