Ingredients

The following ingredients have 36 Servings
  • 3/4 cup butter (softened)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs (room temperature)
  • 1 tbsp vanilla
  • 2 1/2 cups quick-cooking oats
  • 1 1/2 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup Reese's Pieces
  • 1/2 cup Reese's Peanut Butter Chips

Instruction

  • Cream butter and sugars together until light and fluffy.
  • Beat in eggs one at a time.
  • Add vanilla and beat until combined.
  • Combine oats, flour, salt, and baking soda and add to creamed mixture in increments.
  • Stir in Reese's Pieces and Reese's Peanut Butter Chips.
  • To Bake Now:
  • Refrigerate for 1 hour. Preheat oven to 350 degrees. Drop by rounded tablespoonfuls onto parchment-lined baking sheet. Bake for 10-12 minutes until light brown. Remove to wire racks to cool.
  • To Freeze Now and Bake Later:
  • Roll dough into balls and place on parchment-lined baking sheet. {Dough can be sticky. Wet hands with water to make this easier.} Make sure dough balls are not touching each other and place in freezer for 1 hour. Remove dough balls from freezer and place in ziploc bag. Freeze for up to 3 months.
  • To Bake:
  • Preheat oven to 350 degrees. Removed desired number of cookie dough balls and place on parchment-lined baking sheet. Bake for 18-20 minutes or until golden brown. Remove to wire racks to cool.