Reese’s Pieces Oatmeal Chocolate Chip Cookies
Warm cookies fresh out of the oven have got to be my most favorite food of all time. And these Oatmeal Chocolate Chip cookies are my all-time favorite cookie recipe (well, tied with these KAF Chocolate Chip Cookies). And believe me, I know my way around a chocolate chip cookie recipe, so you can trust me when I say these are THE BEST!
Plus: Reese’s Pieces. So really, there’s no way you could possibly go wrong here.
Now, I do have to add a disclaimer here– these are NOT Monster Cookies. (My husband asked me at least half a dozen times if these were Monster Cookies). If you are looking for a peanut butter-y Monster Cookie full of Reese’s goodness, head on over to this post. They’re awesome.
But these are just good ol’ fashioned oatmeal chocolate chip cookies packed with as many Reese’s Pieces as I could fit into my KitchenAid mixing bowl! Chewy, gooey, and full of melty chocolate and candy crunch in every single bite.
PS- I love how Reese’s Pieces are already perfectly colored for Fall baking ????!
- 1 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups All-Purpose Flour
- 1 cup quick-cooking or old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups Reese's Pieces
Preheat oven to 325ºF.
Beat together the butter and sugar until smooth and creamy.
Mix in the egg, egg yolk, and vanilla, mixing well in between each addition.
In a large bowl, mix together the flour, oats, baking powder, baking soda, and salt. Add this dry mixture to the wet mixture. Mix until dough forms.
Mix in chocolate chips and Reese's Pieces.
Scoop the dough onto prepared baking sheets, leaving about 2 inches in between each for spreading.
Bake for 12-15 minutes until edges are lightly golden. Let cool on the baking sheet before transferring to a wire rack.