These Reese’s Pieces Chocolate Chip Oatmeal Cookies are the best thing to happen to an oatmeal cookie since the very creation of the oatmeal cookie. I may be slightly biased, considering peanut butter and chocolate is my all-time favorite combination. But there’s just something about these oatmeal cookies, adorably mini, and studded with chocolate chips and Reese’s Pieces, that make them, quite frankly, slightly addicting.
If you’ve ever tried my Oatmeal Raisin Cookie recipe, these are the same exact oatmeal cookie base. I love those cookies so much, with just a subtle hint of cinnamon and the most perfectly chewy texture. We’re just swapping out raisins for chocolate chips and peanut butter in this recipe. Which kind of oatmeal cookie do you prefer? If you can’t tell by now, I tend to love pretty much anything with chocolate, so it’s no surprise that I lean toward the oatmeal cookies that contain chocolate chips and Reese’s over the ones with dehydrated grapes. But that’s just me. You’ll just have to make both oatmeal cookie versions and figure this for yourself.
Reese's Pieces Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup Reese's Pieces plus a few more for sprinkling on top
- 1 cup semi-sweet chocolate chips plus a few more for sprinkling on top
Instructions
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Preheat the oven to 350° F. Grease two cookie sheets and set aside.
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In a large bowl, mix together the flour, cinnamon, baking soda, and salt. Set aside.
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Using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg and vanilla extract and mix until smooth and creamy.
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Slowly pour in the flour mixture and continue mixing until just combined, then mix in the oats, Reese's Pieces and chocolate chips, until fully combined, making sure to scrape down the sides of the bowl as needed.
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Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
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Once the dough is chilled, remove it from the refrigerator. Scoop the cookie dough, form into 2" balls, and drop onto the prepared baking sheet, leaving space between each piece of cookie dough. Press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
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Bake at 350° F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and top with additional Reese's Pieces and chocolate chips, if desired. Let the cookies cool for about 10 minutes on the baking pan before eating. Enjoy!
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