I had to be sneaky about making these cookies. You see, my husband has a Reese's Pieces Problem -- the problem being that, if we have them in our house, they make their way into his mouth at lightning speed. I knew if I wanted to have any Reese's Pieces available for these cookies, I had to keep them hidden from him, or avoid purchasing them until right before I baked the cookies. I just made it; mere moments after I'd stirred them into the batter, he was in the kitchen saying, "Hey, are those Reese's Pieces?" Then he proceeded to eat what was left in the bag (well, all except for one little handful I kept for myself). It was a close, close call.
We were both glad he didn't get to them before I made these cookies, because we would have missed out on an absolutely delicious sweet treat. These cookies are awesome! They were a huge hit with all of us and disappeared more quickly than I'd like to admit. The color makes them perfect for fall, but the flavor is one that we will be enjoying year-round (as long as I can keep Joe away from the star ingredient).
Reese's Pieces Oatmeal Cookies
adapted from MD Cooks for 2
1 cup flour
1 1/2 cups old-fashioned oats
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup brown sugar
1/2 cup butter, softened
1 teaspoon vanilla1 cup Reese's Pieces
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 375 degrees.
2. Mix flour, oats, baking soda, baking powder and salt in a large bowl.
3. In a medium bowl, beat butter with sugar until smooth. Then whisk in the egg and vanilla.
4. Incorporate the wet ingredients into the dry mix until completely combined. Stir in Reese's Pieces and chocolate chips.
5. Drop about 2 tablespoons of dough per cookie onto parchment paper-lined baking sheets.
6. Bake 12 to 15 minutes or until slightly golden brown. Let cool five minutes on baking sheets, then remove to a wire rack to cool completely.