Oatmeal Reese’s Peanut Butter Cookies

by Sabrina Snyder

Last Update:

12 Comments

5 from 1 vote
36 Servings
Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
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Oatmeal Reese’s Peanut Butter Cookies are the perfect combo of soft and chewy with the rich, chocolatey goodness. They will be a favorite!

Cookies are the perfect treat for sharing, taking to potlucks, or just having them at home for a quick dessert. If you love these, you’ll also love my Oatmeal Cookies and my Oatmeal Chocolate Chips Cookies.

Baked ingredients on a plate ready to eat
Baked ingredients on a silicone sheet
Top view on chocolate and baked ingredients

Sabrina’s Oatmeal Reese’s Peanut Butter Cookies Recipe

These Oatmeal Reese’s Peanut Butter Cookies are based off of my favorite Chocolate Oatmeal Raisin Cookies but with a hit of peanut butter flavor! They are easy to make, stay moist and chewy for days and will be a family favorite. Packed with hearty oats, creamy peanut butter, and chunks of everyone’s favorite peanut butter candy, these bakery-style cookies are loaded with texture and flavor in every bite. They will satisfy a sweet craving any day of the week!

Recipe Card

Dinner, then Dessert

Oatmeal Reese’s Peanut Butter Cookies Recipe

Oatmeal Reese's Peanut Butter Cookies are the perfect combo of soft and chewy with the rich, chocolatey goodness. They will be a favorite!
Yield 36 Servings
Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Baked ingredients on a plate ready to eat
PrintRate

Ingredients
 

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter , softened
  • ½ cup peanut butter
  • 1 cup dark brown sugar , firmly packed
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 3 cups rolled oats
  • 40 Reese’s Pieces Candies

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl whisk together the flour, baking soda, baking powder, and kosher salt.
  • In your stand mixer cream the butter and sugar for 1-2 minutes on high until light and fluffy.
  • Add in the dark brown sugar, peanut butter, eggs and vanilla and mix until fully combined.
  • Add in the dry ingredients a third of it at a time until just incorporated.
  • Add in the oats, and candies and mix in on low for just a few seconds until combined.
  • Refrigerate your dough for 30 minutes AT LEAST (the longer the better).
  • Depending on the size of the cookies you want, your baking time will vary.
  • For large cookies as pictured, using an ice cream scoop (¼ cup) drop onto greased pan or using a silpat liner, bake for 12-14 minutes (I get 18 cookies).
  • For medium cookies, using a two tablespoon measure (like a coffee scoop, the one I use is double duty with a 2 tbsp measure on one side and a 1 tbsp measure on the other side) bake for 11-13 minutes (I get 36 cookies).
  • For small cookies, using a 1 tablespoon measure, bake for 9-11 minutes (I get 72 cookies).
  • You don’t need the cookies to brown too much, so the moment the bottoms get brown, pull them out.

Nutrition

Calories: 172kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 131mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 172IU | Calcium: 22mg | Iron: 1mg

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Sabrina’s Tips

These cookies are not only delicious but are pretty low maintenance. I almost always refrigerate my dough before baking. It helps tremendously to have the butter in your recipe harden back up. Warm butter will lead to cookie pancakes. Also, you can freeze this dough for baking later, if you do freeze the dough, scoop them into balls before freezing and be sure to either defrost dough in the fridge or add 1-2 minutes to your cooking time. This will make for a more beautiful cookie every time!

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About This Recipe

This is an awesome oatmeal cookie recipe, with delicious bites of peanut butter candies! You could also add white chocolate chips and cranberries if you’d like something more festive. This recipe is a good base and you can have some fun with mix ins! You can make a lot of different cookies with just a couple of changes. These cookies not only taste amazing, they will be your go to when you want to bake a fresh batch of cookies whenever the craving strikes.

Recipe Tips & Tricks

  • I love baking on a Silpat (a silicone baking mat) because it helps prevent the bottoms of the cookies from overbrowning or burning.
  • The second the bottom of your cookie gets the hint of brown watch like a hawk and get ready to take those cookies out!

More Delicious Homemade Cookies

Collage of oatmeal cookies with title in red banner

Photos used In Previous Posts

Homemade cookies on a serving plate
Baked oatmeal cookies on a plate
Pile of cookies on a baking sheet
Homemade cookies on a white plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. Hubby loves peanut butter cookies. He also loves oatmeal cookies. I bet he’d gobble these up.

    Reply