Reese's Pieces Peanut Butter Oatmeal Cookies
Mini Reese’s Pieces, velvety Ghirardelli Milk Chocolate Chips, Reese's Creamy Peanut Butter and Quaker Old-Fashioned Oats make up the DNA of these cookies.
Servings: 15 Large Cookies
Calories:
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
Chocolate Drizzles: You can drizzle with a spoon or use a piping bag to make chocolate zig-zag lines.
Makes 15-18 large cookies
For smaller cookies, bake for 7-8 minutes and you will get 3 dozen cookies.