On my last trip to the grocery store, I did an impulsive thing. I bought a bag of Reeses minis!
I promptly threw them into the freezer when I got home to prevent myself from eating them for dinner.
Full disclosure: There is probably nothing (at least candy-wise) more comforting to me than the taste of a peanut butter cup–I grew up an hour from Hershey, PA, and these were a holiday staple–Easter eggs, pumpkins, and miniatures year round in my grandma’s candy jar and on top of my mom’s microwave.
Every week one person from a group of my colleagues makes something and brings it in to share with the group. We had so worn ourselves out after the last round of food (which coincided with the holiday season) that when the new year started, we adopted the theme “Nutritious but delicious!”
Needless to say I got a few looks for stretching the rules this week…because these cookies were definitely way more delicious than nutritious. But as the uncontested cubicle food queen, I make the rules. So here it is….
- ½ cup butter, softened
- ½ cup white sugar
- ? cup unpacked brown sugar
- ½ cup peanut butter
- ½ teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup rolled oats
- 1 8 oz. (225 grams) bag Reese minis
- Preheat oven to 350 degrees.
- Combine the butter, white sugar and brown sugar in a mixer until thorough. Beat in the peanut butter, vanilla and egg until well blended.
- In a separate bowl, mix together the flour, baking soda and salt. Add dry mix to the dough mixture, continue mixing until smooth. Chop the Reeses minis in halves. Stir in the oats and halved Reeses minis until evenly distributed. For extra large cookies (as pictured), measure out by a tablespoon cookie scoop onto lightly greased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.