The Ultimate Reese’s Pieces Oatmeal Cookie

There are certain flavors that transport me back to childhood in an instant, and the rich, chocolatey, peanut-buttery essence of Reese’s candies is undeniably one of them. I remember sneaking these candies from my mom’s pantry, the crinkle of the wrapper a secret siren song. When I discovered this recipe, originally tucked away on the back of a Reese’s Pieces bag, it felt like finding buried treasure. The first bite of these cookies, with their chewy oatmeal base studded with molten chocolate and peanut butter gems, was a revelation. My husband and son, discerning cookie critics in their own right, declared them possibly the best oatmeal cookies they had ever encountered, and that, my friends, is high praise indeed.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 to 15 minutes
• Total Time: 27 to 30 minutes
• Yields: About 1 dozen pieces
• Servings: 12
• Dietary Type: Contains Dairy, Eggs, Wheat

Ingredients

• 2⁄3 cup shortening
• 1⁄2 cup light brown sugar, packed
• 1⁄3 cup granulated sugar
• 1 large egg
• 1⁄2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 tablespoons milk
• 1 1⁄2 cups oatmeal (rolled oats or old-fashioned oats recommended for best texture)
• 1 1⁄3 cups Reese’s Pieces (approximately one 10 oz package)

Equipment Needed

To bring these delightful cookies to life, you’ll want to have the following on hand:

• A large mixing bowl
• Electric mixer (handheld or stand mixer)
• Dry measuring cups and spoons
• A rubber spatula or wooden spoon
• A baking sheet (or two)
• Parchment paper or a silicone baking mat (optional, but highly recommended)
• A wire cooling rack
• A cookie scoop or measuring spoon (a #16 scoop is ideal for consistent sizing)

Instructions

This recipe is straightforward and yields incredibly satisfying results. Follow these steps carefully for cookie perfection.

1. Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). If you’re using a baking sheet without a non-stick surface, lightly grease it. For easier cleanup and to prevent sticking, I highly recommend lining your baking sheet with parchment paper or a silicone baking mat.

2. Cream the Fats and Sugars: In a large mixing bowl, combine the shortening, light brown sugar, and granulated sugar. Using an electric mixer, cream these ingredients together on medium speed until the mixture is light, fluffy, and well combined. This process incorporates air, which contributes to the cookie’s texture.

3. Incorporate Wet Ingredients: Add the egg and vanilla extract to the creamed sugar mixture. Continue beating until everything is thoroughly incorporated and smooth.

4. Combine Dry Ingredients: In a separate, smaller bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour, leading to uniform rising and flavor.

5. Alternate Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix at this stage, as it can develop the gluten in the flour too much, resulting in tough cookies.

6. Add the Stars of the Show: Now comes the fun part! Gently stir in the oatmeal and the Reese’s Pieces using a rubber spatula or wooden spoon. Fold them in until they are evenly distributed throughout the cookie dough. Ensure that the candy pieces are incorporated but try not to crush them too much.

7. Scoop the Dough: Drop the cookie dough onto the prepared baking sheet. The original recipe suggests using scant 1/4 cupfuls or a #16 scoop. This size ensures that the cookies are substantial enough to hold their shape and showcase the candy pieces, while also baking evenly. Leave about 2 inches of space between each cookie to allow for spreading.

8. Bake to Golden Perfection: Bake for 12 to 15 minutes, or until the edges are lightly browned and the centers look set but still slightly soft. Keep a close eye on them, as oven temperatures can vary. You want them to be cooked through but not overbaked, which would make them dry.

9. Initial Cooling: Once baked, remove the baking sheet from the oven and let the cookies cool on the cookie sheet for 10 minutes. This crucial step allows the cookies to firm up slightly, making them easier to transfer without breaking. The residual heat will continue to gently cook the centers.

10. Final Cooling: After the initial 10 minutes of cooling on the sheet, carefully remove the cookies from the baking sheet and place them onto a wire rack. Allow them to cool completely. This ensures that they become fully set and develop the perfect chewy texture without becoming soggy.

Expert Tips & Tricks

Creating truly exceptional cookies often comes down to a few key techniques and considerations.

• Room Temperature Ingredients: While not explicitly stated in the original recipe, for optimal creaming and emulsification, ensure your egg is at room temperature. If you forget to take it out in advance, you can quickly warm it by placing it in a bowl of warm water for 5-10 minutes.
• Oatmeal Variety: While rolled oats (also known as old-fashioned oats) are ideal for a chewy texture, if you prefer a slightly finer texture, quick-cooking oats can be used, though the cookie might be slightly less chewy.
• Don’t Overmix: As mentioned in the instructions, once you add the dry ingredients, mix only until just combined. Overmixing can lead to tough cookies. The same applies when stirring in the oatmeal and Reese’s Pieces; a gentle fold is best.
• Cookie Sheet Temperature: For consistently shaped cookies, ensure your baking sheet is at room temperature before placing the dough on it. A hot baking sheet can cause the cookies to spread too quickly from the start.
• Parchment Paper is Your Friend: I cannot stress enough how beneficial parchment paper is for baking cookies. It prevents sticking, makes for effortless cleanup, and can even help the cookies bake a bit more evenly by providing a slight barrier between the dough and the hot metal.
• Reese’s Pieces Consistency: If you find your Reese’s Pieces tend to melt completely and disappear, a slight trick is to reserve about 1/4 cup and gently press a few onto the tops of the cookies after they’ve been scooped onto the baking sheet and just before baking. This ensures you get those characteristic pops of color and flavor on the surface.

Serving & Storage Suggestions

These Reese’s Pieces Oatmeal Cookies are a delight to serve warm, fresh from the oven, when the Reese’s Pieces are still slightly gooey. They are also perfectly delicious at room temperature.

To Serve: Present them on a simple platter, allowing their inviting appearance to speak for itself. They are fantastic on their own, but can also be paired with a tall glass of cold milk for a classic combination, or a strong cup of coffee for an afternoon treat.

To Store: Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. They tend to maintain their chewiness quite well. If you live in a very warm or humid climate, you might consider adding a small piece of bread to the container to help absorb excess moisture and keep them from becoming too soft. For longer storage, you can freeze the completely cooled cookies in a freezer-safe container or bag for up to 2-3 months. To reheat, you can briefly warm them in a low oven (around 300°F or 150°C) for a few minutes, or simply enjoy them at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	345.5 kcal	N/A
Calories from Fat	160 kcal	N/A
Total Fat	17.8 g	27 %
Saturated Fat	6.6 g	32 %
Cholesterol	18 mg	5 %
Sodium	201.1 mg	8 %
Total Carbohydrate	41.9 g	13 %
Dietary Fiber	1.9 g	7 %
Sugars	25.7 g	102 %
Protein	5.9 g	11 %

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to experiment!

• Chocolate Chip Twist: If you’re not a fan of Reese’s Pieces or want to switch things up, you can substitute them with an equal amount of chocolate chips (milk, semi-sweet, or dark). A combination of both would also be delicious!
• Nut Butter Lover’s Dream: For an intensified peanut butter flavor, you could try adding a tablespoon or two of peanut butter to the creamed sugar mixture along with the egg and vanilla. This will change the dough’s consistency slightly, so adjust flour if necessary.
• Gluten-Free Adaptation: For a gluten-free version, you would need to experiment with a good quality gluten-free all-purpose flour blend that contains xanthan gum. The texture may vary slightly, and you might need to adjust baking time.
• A Touch of Spice: A pinch of cinnamon (about 1/4 teaspoon) can be added to the dry ingredients for a subtle warmth that complements the oats and chocolate.

FAQs

Q: Why are my cookies spreading too much?
A: Overmixing the dough, using too much shortening, or a hot baking sheet can all contribute to excessive spreading. Ensure you’re creaming the shortening and sugars properly, and consider chilling the dough for 15-30 minutes before scooping if you live in a warm climate.

Q: Can I use quick oats instead of old-fashioned oats?
A: Yes, you can. Quick oats will result in a slightly less chewy cookie and a more uniform texture.

Q: My Reese’s Pieces melted completely. What did I do wrong?
A: This is a common occurrence with candy-coated chocolates. While it’s part of their charm for some, if you want distinct candy pieces, try the tip of reserving some to press onto the cookies after scooping. You can also ensure your oven isn’t too hot.

Q: How can I make these cookies softer?
A: The key to soft cookies is often not overbaking them. Remove them from the oven when the edges are set but the centers still look slightly underdone. They will continue to firm up as they cool. Adding a bit more milk (1 teaspoon at a time) to the dough before baking can also increase moisture.

Q: Can I make the dough ahead of time?
A: Absolutely! The cookie dough can be refrigerated for up to 3 days. For best results, let the dough come closer to room temperature before scooping, as very cold dough can be difficult to work with. Chilling cookie dough can also improve flavor and texture.

These Reese’s Pieces Oatmeal Cookies are more than just a dessert; they’re a delightful trip down memory lane, infused with the irresistible flavors that so many of us adore. They represent the joy of simple ingredients coming together to create something truly special. Bake a batch, share them with loved ones, and savor every delightful, chocolatey, peanut-buttery bite. Happy baking!