Reese’s Pieces Oatmeal Cookie Recipe

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For as long as I can remember, I have loved Reese’s Pieces. Those little orange, yellow and brown bundles of peanut butter goodness. Not only are Reese’s Pieces conducive to eating by the handful (no judgement here), they are also great in baking.

In almost any baking aisle, next to the chocolate chips, you will find Reese’s Pieces Mini Baking Chips. I am a big fan of these. You can stir them into cookies and brownie batter, use them on top of cakes and cupcakes, or enjoy them by the handful (seriously, no judgement).yeg cookies baking recipe reeses pieces

On one such package there was a recipe for Reese’s Pieces Oatmeal Cookies. After making it once, I was hooked.

Here is why I love this recipe:

  1. It is quick and easy to make, perfect for kids to help with (I say kids here, but adults also enjoy this, obviously).
  2. The recipe is directly from Hershey’s Kitchens, so you know it’s tried and tested.
  3. It uses more oats then flour, and more Reese’s Pieces then oats. Remarkably, the result is a cookie that is not overly sweet, but sweet enough to satisfy any sweet tooth.
  4. It has Reese’s Pieces. I’m easy to please.

yeg cookies baking recipe reeses piecesReese’s Pieces Oatmeal Cookies

Ingredients

2/3 cup softened butter

1/2 cup packed brown sugar

1/3 cup granulated sugar

1 egg

½ tsp vanilla extract

1 cup all-purpose flour

½ tsp baking soda

½ salt

2 tbsp milk

1 ½ cups quick oats

1 (283 g) package Mini Reese’s Pieces Candy (about 1 1/3 cups)

Instructions

  1. Preheat the oven to 350F and line two baking sheets with parchment paper.
  2. In a large bowl, beat the butter with the brown and granulated sugars until fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, mix the flour, baking soda and salt. Beat the flour mixture into the butter mixture, followed by the milk.
  4. Mix in the oats and Mini Reese’s Pieces until well combined.
  5. Scoop rounded 1 tbsp portions of dough, 2-inches apart, onto the prepared baking sheets.
  6. Bake, in batches, for 10-12 minutes or until the cookies are lightly browned. Cool completely on the baking sheet. This will make about 2 dozen cookies.

The cookies will last about 4-5 days when stored in an airtight container (this is an optimistic estimate if they’re not eaten before then).

This recipe was courtesy of Hershey’s Kitchens, one my favorite sites for cookie recipes. You can find the original recipe here.

Did you try this recipe? Let me know what you thought in the comments below!

Sincerely,

Chrissy

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