Reese’s Pieces Oatmeal Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
I baked up a batch of these delectable Reese’s Pieces Peanut Butter Oatmeal Cookies. It’s seems the consensus IS, you all madly love peanut butter, chocolate, oats and cookies, in no particular order. These soft, thick peanut butter cookies pack a powerful peanut butter punch!
Who’s ready for some peanut butter love!? Check out these Extreme Peanut Butter Cookies too if you’re all in when it comes to peanut butter! You’ll also love these Reese’s Cream Cheese Cookie Bars and these Sheet Pan Peanut Butter Cup Cookie Bars!
Inspired by these irresistible Reese’s Peanut Butter Cup Chocolate Chip Oat Cookies, I just could not resist changing the recipe up. Mini Reese’s Pieces
We easily modified a few ingredients to give it different variations of peanut butter and milk chocolate flavor. Besides, you really can’t go wrong with Reese’s in anything. EVER! Especially in cookie recipes!
We loaded Reese’s Candies
Incidentally, you’ll love these Reese’s Pieces Peanut Butter Oatmeal Cookies are large sized, bake for 10 – 11 minutes and require no chilling of the dough! Quick and easy!
Ingredients You Need for Reese’s Pieces Oatmeal Cookies
Peanut Butter Oatmeal Cookies
- unsalted butter, softened
- brown sugar
- sugar
- Reese’s Creamy Peanut Butter
- large eggs
- vanilla extract
- all purpose flour or gluten-free flour
- Quaker Old-Fashioned Oats
- baking soda
- Ghirardelli Milk Chocolate Chips
- Mini Reese’s Pieces
Top of Cookie Ingredients
- Ghirardelli Milk Chocolate Chips
- Mini Reese’s Pieces
Instructions How to Make Reese’s Pieces Oatmeal Cookies
- Preheat oven to 325 degrees fahrenheit. Line baking sheets with silicone silpat or parchment paper.
- In a large bowl, cream together butter and sugars for about 2 minutes.
- Add Reese’s Creamy Peanut Butter and stir. Add egg, yolk, and vanilla.
- In a separate bowl, combine flour, Quaker Old-Fashioned Oats and baking soda.
- At low speed, mix together the dry ingredients into the wet ingredients.
- Add the Ghirardelli Milk Chocolate Chips and Mini Reese’s Pieces and mix.
- Using a large cookie scoop, place 6 cookie dough ball scoops, evenly packed into your scoop and release onto your prepared baking sheets and bake for 10 to 11 minutes.
- After cookies are cooled, melt ¾ cup Ghirardelli Milk Chocolate Chips for 2 minutes in microwave and drizzle on top and sprinkle some random Mini Reese’s Pieces on top over a wire rack.
- Devour!
Storing Reese’s Pieces Oatmeal Cookies
Store in an airtight container or a ziploc bag for about 3 days at room temperature.
Extras
- Chocolate Drizzles: You can drizzle with a spoon or use a piping bag to make chocolate zig-zag lines.
- Cookie Sizes: Makes 15-18 large cookies, For smaller cookies, bake for 7-8 minutes and you will get 3 dozen cookies.
These peanut butter oat cookies are a go-to for when you need a simple solution for satisfying the sweet tooth cravings. Not only are they delicious, but they are also easy to make with few ingredients and only a short baking time.
Whether you are baking for a special occasion or just for a lazy Saturday, Reese’s Pieces Peanut Butter Oatmeal Cookies are sure to satisfy.
Share on Pinterest, Instagram and Facebook!
More Reese’s Pieces Love? Check These Babies Out!
- Reese’s Pieces Peanut Butter Blast Cookies {Soft-Batch Style}
- Wicked Good Halloween Brownie Pizza
- Ultimate Reese’s Pieces Cookies
- 16 Reese Pieces Candy Desserts That Will Mesmerize You!
- Chocolate Covered Hazelnut Cheesecake Bites
- Ultimate Trash Brownies
- 17 Tempting Peanut Butter Cookies
- Chocolate Reese’s Pieces Cookies Recipe
Reese's Pieces Peanut Butter Oatmeal Cookies
Ingredients
- ½ cup unsalted butter softened
- 1 ¼ cup brown sugar
- ½ cup sugar
- ⅓ cup Reese's Creamy Peanut Butter
- 1 egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 1 ¼ cup all purpose flour or gluten-free flour
- 1 cup Quaker Old-Fashioned Oats or gluten free oats
- ½ teaspoon baking soda
- ¾ cup Ghirardelli Milk Chocolate Chips
- 1 cup Mini Reese's Pieces
Top of Cookie Ingredients:
- ¾ cup Ghirardelli Milk Chocolate Chips
- 1 cup Mini Reese's Pieces
Instructions
- Preheat oven to 325 degrees fahrenheit. Line cookie sheets with silpat or parchment.
- Using mixer, cream together butter and sugars for about 2 minutes.
- Add Reese's Creamy Peanut Butter and stir. Add egg, yolk, and vanilla.
- Whisk together the flour, Quaker Old-Fashioned Oats and baking soda.
- Slowly mix into the wet ingredients.
- Add the Ghirardelli Milk Chocolate Chips and Mini Reese's Pieces and mix.
- Using a large cookie or ice cream scoop, place 6 scoops, evenly packed into your scoop and release onto your cookie sheets and bake for 10 to 11 minutes.
- After cookies are cooled, melt 3/4 cup Ghirardelli Milk Chocolate Chips for 2 minutes in microwave and drizzle on top and sprinkle some random Mini Reese's Pieces on top.
- Devour!
Notes
I’m not sure Emily. Here’s some tips here: http://dish.allrecipes.com/high-altitude-cake-baking/ if that helps?
Do these need to be cooked at a higher temperature at higher altitudes?
Kathy, I am so sorry about that, you are right, I forgot to add the amounts for the top ingredients, so it’s updated now. These make 15-18 large and about 3 dozen small cookies, bake 7-8 minutes. Thank you so much for your feedback!! xoxo
I was so confused when making these cookies. In the list of ingredients it states 3/4 cup chocolate chips.
In the directions it has you putting the 3/4 cup in the mix, and later it directs you to melt the 3/4 cup of chips for drizzle over top. I decided to split the chips and use half in and half drizzled over.
It would also be helpful to know how many cookies it made and if you could make smaller, more kid sized cookies and how long to bake a smaller size.
Sandy, Yes I do, I’ll send it to you! I hope you son-in-law enjoys it!! Happy Birthday!! š
Here’s the link as well: https://www.thebakingchocolatess.com/butterfinger-peanut-butter-fudge-dream-pie
Help! I believe you had a recipe for a Butterfinger Peanut Butter pie on here. I was traveling and couldn’t write it down. My son-in-law wants me to make it for his birthday Friday. I’m in trouble!!! Would it be possible for you to e-mail the recipe, please? I would sincerely appreciate it. I’m loving your recipe.
Thanks.
Sandy
Thank you Teresa! š
Wow, Kim, you keep cranking out these divine recipes. š
Thank you Sara! š
These look incredible!
x