Since I got such an awesome box of baking goodies yesterday, I’ve been on a roll. I made brownies, two types of muffins, banana bread, and today…Oatmeal Resse’s Pieces Cookies.
I like this cookie because it’s simple, it packs a punch, and since it has oatmeal in it, I can pretend that it’s good for me. Manlegs likes them with his coffee, and Turbo…well, that girl wouldn’t eat a cookie if I paid her money to do it. “Those aren’t healthy,” she says to me. Whatever.
Here’s what you need to get started:
Butter, light brown sugar, granulated sugar, eggs, vanilla, flour, baking soda, salt, milk, quick-cooking oatmeal, and Reese’s Pieces.
Let’s get started!
First, preheat your oven to 375. You can line your cookie sheets with parchment paper or grease them lightly. I use the butt end of a stick of butter and just give it a good rub down. You don’t have to go crazy, you just don’t want your cookies to stick.
Beat your butter, brown sugar, granulated sugar, eggs, and vanilla in a large bowl with your mixer on medium speed. I used my hand mixer for this because it doesn’t take long, and because I can throw the beaters in my dishwasher. The bowls and beaters for my KitchenAid mixer have to be hand-washed because this apparently isn’t 2013 after all. That’s stupid. I truly love my KitchenAid mixer, but I hate hand-washing my dishes.
Anyway, I digress.
Just mix it all up until it’s light and fluffy.
Next, stir together your flour, baking soda, and salt in small bowl and add to the butter mixture with your milk. There are those who would suggest alternating bits of the flour and bits of the milk, but I don’t. I have cookies to bake and eat-I have no time for alternating ingredients. Just dump it in there and mix it up.
Then, put your beaters in the dishwasher (see? You just pop them off, give them a rinse, and the machine does the work for you!) and grab your beefy spoon. Dump in your candy pieces and your oats and work those arms by stirring it all up into a glorious wad of deliciousness.
I like to eyeball my oatmeal cookie dough after I’ve mixed it up. I almost always add more oatmeal. For one, the oatmeal clumps everything together and keeps the cookies from spreading out into wafer-thin cracker-cookies. For two, the oatmeal sticks to your ribs so those caloric wonders like Manlegs don’t end up eating the entire batch in a single day. It’s a win-win. Once you’re satisfied with your dough, drop some globs of dough on your prepared cookie sheets. Normally I like to make BIG cookies. I mean, if you’re going to make cookies, I just feel like you should MAKE COOKIES, amiright? But, these cookies are pretty sweet, so I made them smaller. I really like to use ice cream scoops for cookies, because then they are all the same size (roughly) and they cook more evenly. So, I used an ice cream scoop that is about the equivalent size to a tablespoon. But, hey, do what you want.
See this? I’m totally a bad person, because I do this all the time. I get overexcited and put too many cookies on the tray and they all connect and I end up cutting them apart with the spatula. Be patient, and don’t cram the cookies on your sheet. Anyway, pop them in the oven and let them bake for about 10 minutes. They should just be golden when you pull them out because they continue to cook while they cool. I leave mine on the cookie sheet for a few minutes before I move them to the wire rack to cool completely.
I also inevitably try to eat one directly off of the pan and burn the roof of my mouth right off. Every single time.