Chewy Reese’s Pieces Oatmeal Cookies
Some cookies just hit differently, and these Reese’s Pieces oatmeal cookies are one of them. There is something nostalgic about the combination of chewy oats, peanut butter candy, and a little crunch from the candy shells. It reminds me of the kind of cookies you’d grab after school with a cold glass of milk.
These cookies are the perfect mix of hearty and sweet, with just enough chew to make you go back for another. I love that they’re simple to make, but they don’t feel like your average oatmeal cookie.
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Whether it’s the peanut butter flavor from the Reese’s Pieces or the way the oats give them a satisfying texture, these cookies always disappear fast in my house.
They’re easy to make and just the right kind of treat for when you want something a little different from your usual chocolate chip or peanut butter cookie.
How to Make Reese’s Pieces Oatmeal Cookies
Here are the ingredients you need to make these Reese’s Pieces oatmeal cookies, plus step by step instructions for how to make them.
Ingredients
- 1/3 cup shortening
- 1/2 cup packed light brown sugar
- 1/3 granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 1/2 cups rolled oats
- 1 10 oz package Reese’s mini pieces
1. Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking and make cleanup easier.
2. In a large mixing bowl, combine the shortening, brown sugar, and granulated sugar. Using a hand mixer or a stand mixer, beat the ingredients together on medium speed until the mixture becomes light and fluffy. This step helps create a soft and chewy texture in the cookies.
3. Crack the egg into the bowl and add the vanilla extract. Beat again until fully incorporated. The egg helps bind everything together, while the vanilla adds depth of flavor.
4. In a separate small bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the dough, preventing any uneven spots in the final cookies.
5. Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until just combined. Alternate adding the milk in between additions of the dry ingredients. The milk helps keep the dough soft and easy to mix.
6. Using a spatula or wooden spoon, gently fold in the rolled oats and the Reese’s Pieces. Stir just until evenly distributed, overmixing at this stage can make the cookies dense instead of chewy.
7. Scoop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Use the back of the spoon or your fingertips to gently press down on each mound of dough to slightly flatten them.
8. Place the baking sheet in the preheated oven and bake for 13-15 minutes, or until the cookies are lightly golden around the edges. They may look slightly soft in the center, but they will firm up as they cool.
9. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes—this helps them set before transferring. Then, carefully move them to a wire rack to cool completely. Once cooled, dig in and enjoy! Store any leftovers in an airtight container to keep them fresh.
Fresh out of the oven, these cookies have that soft, chewy texture with just the right amount of crisp around the edges. The Reese’s Pieces add a fun crunch and a little extra peanut butter goodness in every bite. They’re great for sharing or keeping all to yourself (no judgment here). Give them a try—you might just find yourself making another batch sooner than you think!
Reese’s Pieces Oatmeal Cookies
Ingredients
- 1/3 cup shortening
- 1/2 cup packed light brown sugar
- 1/3 granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 1/2 cups rolled oats
- 1 10 oz package Reese’s mini pieces
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the shortening, brown sugar, and granulated sugar. Using a hand mixer or a stand mixer, beat the ingredients together on medium speed until the mixture becomes light and fluffy. This step helps create a soft and chewy texture in the cookies.
- Crack the egg into the bowl and add the vanilla extract. Beat again until fully incorporated. The egg helps bind everything together, while the vanilla adds depth of flavor.
- In a separate small bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the dough, preventing any uneven spots in the final cookies.
- Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until just combined. Alternate adding the milk in between additions of the dry ingredients. The milk helps keep the dough soft and easy to mix.
- Using a spatula or wooden spoon, gently fold in the rolled oats and the Reese’s Pieces. Stir just until evenly distributed—overmixing at this stage can make the cookies dense instead of chewy.
- Scoop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Use the back of the spoon or your fingertips to gently press down on each mound of dough to slightly flatten them.
- Place the baking sheet in the preheated oven and bake for 13-15 minutes, or until the cookies are lightly golden around the edges. They may look slightly soft in the center, but they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes—this helps them set before transferring. Then, carefully move them to a wire rack to cool completely. Once cooled, dig in and enjoy! Store any leftovers in an airtight container to keep them fresh.
