Attention oatmeal lovers! This recipe delivers thick, chewy oatmeal cookies packed with nutty peanut butter and mini Reese’s Pieces in every bite. Soft and hearty, these cookies are perfect year-round and require no chill time, so you’ll have them faster.
No chill time is required, which means you can bake and enjoy these cookies sooner.
These cookies are loaded with rolled oats, creamy peanut butter, and mini Reese’s Pieces for an extra peanut-butter punch. They’re soft, chewy, and deeply satisfying.
Why this recipe works
Easy to bake – No chilling and no electric mixer needed.
Peanut butter – Creamy peanut butter combined with Reese’s Pieces boosts flavor.
Oatmeal cookies – The texture is soft and chewy thanks to the oats and balanced wet-to-dry ratio.
Ingredients Notes
Full ingredient list and quantities are in the recipe card below.
Brown sugar – Dark brown sugar adds depth, but light brown works fine.
Butter – Use unsalted butter, melted and cooled.
Egg – Bring to room temperature for best mixing and texture.
Flour – All-purpose flour is used here.
Oats: Rolled (large-flake) oats give the best texture. This recipe uses a mix of rolled and quick oats; if you don’t have quick oats, replace that amount with more rolled oats.
Reese’s Pieces – Mini pieces distribute more evenly through the dough, but regular size works too.
Vanilla – A good-quality vanilla extract enhances the overall flavor.
Step by step instructions
To make these Peanut Butter Oatmeal Reese’s Cookies you’ll need two baking trays lined with parchment paper, three mixing bowls (or two plus a larger bowl), a spatula or whisk, and a cookie scoop.
Step 1 – Prep. Preheat the oven to 350°F (175°C). Melt the butter and let it cool while you prepare the other ingredients. Remove the egg from the fridge to come to room temperature.
Step 2 – Mix dry ingredients. In a medium bowl, whisk together flour, rolled oats, quick oats, cinnamon (optional), baking soda, baking powder, and salt.
Step 3 – Mix wet ingredients. In another bowl, combine the cooled melted butter, brown sugar, and creamy peanut butter. Whisk until smooth and slightly glossy.
Step 4 – Add egg and vanilla. Stir in the room-temperature egg and vanilla, mixing until the wet mixture is uniform.
Step 5 – Combine wet and dry. Fold the dry ingredients into the wet mixture until a soft cookie dough forms. Mix gently—do not overmix.
Step 6 – Add Reese’s. Fold in the mini Reese’s Pieces until evenly distributed. The dough should be sticky but scoopable.
Step 7 – Scoop and bake. Use a cookie scoop to portion about 1.5 tablespoons of dough per cookie onto the prepared trays, spacing them 2–3 inches apart. Bake about 13–16 minutes, 6 cookies at a time depending on oven size, until the centers are set and the edges are lightly golden. Let cool on the tray a few minutes before transferring to a wire rack.
Store cooled cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. Cookies freeze well—freeze in a single layer first, then transfer to a sealed bag or container and thaw briefly in the microwave when ready to eat.
Expert Baking Tips
Small tips to make the best cookies:
- Don’t overmix once the dry ingredients are added—overmixing makes cookies tough.
- Bake immediately. Leavening starts working once wet and dry ingredients combine, so bake right away for proper spread and texture.
- Room temperature ingredients. Make sure the egg and other refrigerated items are at room temperature to help the dough come together smoothly.
- Measure flour correctly. Spoon and level flour or use a scale for accuracy to avoid dense cookies.
FAQ
Do I have to add oats?
Yes—oats are essential to the texture and flavor for these oatmeal cookies.
Can I use other add-ins?
Absolutely. Swap or add chocolate chips, chopped nuts, or dried fruit to personalize the cookies.
Can I use just quick oats?
No—this recipe requires rolled oats for texture. Quick oats alone will change the structure and chew.
Can I use just rolled oats?
Yes. If you don’t have quick oats, replace the quick oats amount with additional rolled oats (total 1 3/4 cups rolled oats).
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Peanut Butter Oatmeal Reese’s Cookies
Ania
Ingredients
- 1 1/2 cups rolled oats
- 1/4 cup quick oats*
- 3/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon (optional)
- 3/4 cups dark brown sugar (or light)
- 1/2 cup butter, melted
- 1/2 cup creamy peanut butter
- 1 egg, room temperature
- 1 tbsp vanilla
- 3/4 cups mini Reese’s Pieces
Instructions
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Preheat oven to 350°F (175°C). Melt butter and let cool. Bring egg to room temperature.
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Combine flour, rolled oats, quick oats, cinnamon (if using), baking soda, baking powder, and salt in a medium bowl.
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Whisk together the melted butter, brown sugar, and peanut butter until smooth.
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Add the egg and vanilla to the wet mixture and whisk until combined.
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Fold the dry ingredients into the wet mixture until a soft dough forms. Do not overmix.
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Fold in the mini Reese’s Pieces. The dough should be sticky but scoopable.
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Scoop about 1.5 tablespoons per cookie onto prepared trays, spacing 2–3 inches apart. Bake 13–16 minutes, until centers are set and edges are lightly golden. Cool slightly before transferring to a rack.
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Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Cookies freeze well.