Reeses Peanut Butter Oatmeal Cookies are filled with peanut butter, oats and are light and buttery too!
Reeses Peanut Butter Oatmeal Cookies are the best kind of cookie to make! This is a big batch recipe that’s perfect for parties or giving to neighbors!
The summer is off to a swinging start! I’ve been super busy with a quick trip to Minneapolis to kick off a new partnership with Land O’ Lakes butter. I spent a day on a farm, milking a cow and chasing chickens… seriously so fun! I can’t wait to share more about this partnership later this year, but for now, let’s talk cookies!!
I actually made this cookie recipe over 7 years ago (back in 2010) when I first started my blog.
The pictures were not so great, but the cookies were amazing, so I decided to retake the photos and give this post a facelift!
If you’re a fan of peanut butter cookies and oatmeal cookies, I basically took the best of both and combined them into one tender cookie! No raisins in these bad boys.
Just loads of butter, peanut butter and just the right amount of oats to still allow these cookies to be tender and lightly crisp around the edges!
Here are some fun options when making these cookies:
- Swap out Reeses candy pieces for chocolate chips
- Skip the peanut butter and add in white chocolate chips and dried cranberries
- Stir in 1 cup of chopped pecans or peanuts
- Swap out the peanut butter with Nutella for a chocolate twist!
How could you not fall in love with these cookies?!
These Reeses Peanut Butter Oatmeal Cookies should definitely be on your must make baking list this summer!
Find more delicious cookie recipes here: Cookie Recipes
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Reese’s Peanut Butter Oatmeal Cookies
Ingredients
- 3 sticks butter, room temp
- 1/2 cup peanut butter
- 2 cups sugar
- 2 cups brown sugar
- 4 eggs well beaten
- 2 tsp vanilla extract
- 5 cups oats
- 4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups Reese’s Pieces
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In the bowl of your stand mixer cream the butter and peanut butter until combined. Add the sugar and brown sugar, mix till light and fluffy. Incorporate the eggs (one at a time) and vanilla.
- In separate bowl combine flour, oats, baking soda, baking powder, and salt. Add dry ingredients slowly to mixer until combined. Fold in Reese’s Pieces.
- Place dough in fridge for one hour. Roll dough into the size of a small golf ball. Press down slightly on cookie sheet. Bake for 8 to 10 minutes. Let cool on wire cookie rack. Store in airtight container on countertop, enjoy!
Nutrition
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I absolutely ADORE these cookies! This recipe has never failed me. Because the base is so good, I want to try an alteration and take out only the peanut butter, and just make them with chocolate and caramel chips. Would I need to add a bit more butter and flour to substitute for removing the peanut butter?
I’m so glad you enjoy the recipe! If you want to leave out the peanut butter, I would start by adding in an extra 1/2 cup of butter (softened) and an extra 1/4 cup of flour. If the dough looks too soft, you can mix in some extra flour. Hope that helps!
Wondering if this is a good dough to freeze? And if so, would you bake from frozen?
Hi Barbara, yes you can definitely freeze the dough and also bake from frozen! Just bake a minute or two longer.
Do you use regular or quick cooking oats? Thanks! These sound amazing… can’t wait to try them!
I use quick oats for this recipe. Hope you enjoy!
very good. Thank you for sharing.!!!!!!!!!!!!!!!!!!!!!!!!
Delicia de cookies!
Amo cookies!!! Obrigada por compartilhar!
Would old fashioned oats work? I have a lot of those in my pantry
Yes, that will be great.
I loved the recipe, it’s delicious, and your recipe is great for making cookies to sell too.
So glad you enjoyed them!
They look yummy…….but that’s quite a lot of sugar!
It does sound like a lot, but the recipe makes A LOT of cookies! You’re looking at 6 dozen cookies! 🙂
GREAT BLOG CONTINUES SO
Thanks Shawn, top cookies.
Yummy! I love cookies, nice pictures by the way.
Thank you very much Anna!
What is the measure of a stick?
A stick of butter = 1/2 cup.
I really love this recipe. I know my son wold love it too.
Thanks Lara!
Great ! Your blog has a lot of interesting information for everyone, thank you for sharing
I loved the recipe, it’s delicious, and your recipe is great for making cookies to sell too, thank you!
Love Love Love the picture Shawn! Turned out soo cute! Don't forget to post that recipe. love ya, Tiff