One thing I always loved to do with my Mom when I was a little girl was sit on the counter and watch her bake! She used to let me lick the spatula after she was done making the cookie dough. (Of course, this was before people realized you can get salmonella from eating raw eggs!)
These cookies are delicious! We are a peanut butter loving family and these cookies pack quite the PB punch!
The result is a soft, chewy, peanut buttery piece of heaven!
*The Secret –Pull the cookies at the 12 minute mark. They’ll look totally undercooked and you’ll think they should go 5 more minutes, but trust me… Pull them out 🙂 Let them sit on the cookie sheet for at least 5 minutes to firm up and then you can transfer them to a cooling rack.
2 cups all-purpose flour
2 and ¼ teaspoons baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup peanut butter
1 cup sugar
⅔ cup packed brown sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
½-1 cup rolled oats – I like to closer to a cup
½ cup peanut butter chips
½ cup chocolate chips
Reese’s Pieces mini candies, 1-2 bags
In a small bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl (or the bowl of a stand mixer) cream together butter, peanut butter, sugar and brown sugar.
Beat until light and fluffy.
Add eggs one at a time, beating well after each addition. Add vanilla, and beat to combine. Slowly add dry ingredients, and beat just until combined. Don’t over beat at this stage. Stir in oats, peanut butter chips and chocolate chips.
Refrigerate dough for 15 minutes, meanwhile preheating oven to 350 degrees (F).
Prepare a cookie sheet with parchment paper.
Pour Reese’s Pieces candies onto a plate or into a flat bowl.
I’ve made these cookies 2 ways – One by using a large cookie scoop (about 3 Tablespoons) and a small cookie scoop to drop a heaping spoonful of cookie dough into the bowl of candies. Gently use your hand to press the dough down into the cookies and flatten the dough into a disc, then transfer to cookie sheet.
If you’re making the “monster” sized cookies, bake six at a time, for 12-15 minutes or until the edges are just beginning to darken. If making the smaller version (pictured above) form as many cookie dough balls as possible onto cookie sheet.
Allow to cool on cookie sheet for 5-10 minutes.
If you skip this step, the cookies might break when you transfer them to a cooling rack.
Allow to cool on a wire rack for 30 minutes before serving. Enjoy!