Imagine biting into a warm, chewy cookie that perfectly combines the classic comfort of oatmeal with the irresistible crunch of Reese's pieces. These freezer-friendly cookies are not just a dessert; they're a culinary adventure that transforms ordinary baking into an extraordinary experience. Whether you're a chocolate and peanut butter lover or simply craving a homemade treat that'll impress family and friends, this recipe is your ticket to cookie perfection!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Reese's pieces candies
Instructions
- Begin by gathering all your ingredients and preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using an electric mixer on medium speed. Beat the mixture until it is light and fluffy, which should take about 2-3 minutes.
- Add the two large eggs one at a time, mixing well after each addition. Then, add the teaspoon of vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Stir these dry ingredients together until they are evenly mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the 1 cup of Reese's pieces candies using a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- For freezer-friendly storage, allow the cookies to cool completely before placing them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Tips
- Softened butter is key: Ensure your butter is at room temperature for the perfect creamy texture when mixing.
- Don't overmix the dough: Mix just until ingredients are combined to keep cookies tender and soft.
- Use a cookie scoop for uniform sizes: This ensures even baking and a professional-looking batch of cookies.
- Chill the dough for extra flavor: If time allows, refrigerate the dough for 30 minutes before baking to enhance the flavors.
- Watch the baking time carefully: Cookies continue to cook slightly after removing from the oven, so take them out when edges are golden but centers are still soft.
- Freezing hack: These cookies freeze beautifully for up to 3 months, making them perfect for make-ahead dessert lovers.
- Room temperature ingredients: Use eggs at room temperature for better incorporation and a smoother dough.
- Store properly: Keep cookies in an airtight container to maintain their freshness and soft texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
