Instructions
HOW TO MAKE REESE’S {FREEZER-FRIENDLY} OATMEAL COOKIES, IF YOU LIKED IT SAY HELLO
- 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
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Cream butter and sugars together until light and fluffy.
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Beat in eggs one at a time.
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Add vanilla and beat until combined.
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Combine oats, flour, salt, and baking soda and add to creamed mixture in increments.
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Stir in Reese’s Pieces and Reese’s Peanut Butter Chips.
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To Bake Now:
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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.
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To Freeze Now and Bake Later:
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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.
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To Bake:
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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.
Ingredients
- 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
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