So I love, love, love Oatmeal Cookies. To meal, it is comfort. It brings me back to a time when my mom used to make them when we were kids. My mom knew how to put a smile on my face, and it wasn’t with RAISINS. Bleh. I mean….nothing agains raisins, it is just that chocolate chips are way better. ESPECIALLY when you’re a kid! This is pretty much how I feel about raisins in cookies:
Thank you SomeEcards for that accurate statement. (to me anyway)
So to add one more element to these cookies and really hit it out of the park, I stuffed a Reeses Peanut Butter Cup in the center. I KNOW, RIGHT!?? It is honestly because I have an insane peanut butter & chocolate addiction, and I had frozen peanut butter cups in the fridge so that worked out.
These cookies are for sure a major hit. Like MAJOR.
- 1 cup unsalted buter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract (try to use a good quality vanilla, it makes a big difference)
- 3 cups quick-cooking oats
- 1 1/2 cups all-purpose flour
- 3.4 ounce package of instant vanilla pudding (the secret ingredient!)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 2 dozen mini Reeses Peanut Butter Cups, unwrapped;)
- Preheat oven to 350 degrees
- Using an electric mixer, beat butter, sugar and brown sugar
- Add eggs & vanilla, beat well
- In a separate bowl, whisk flour, oats, vanilla pudding, salt, and baking soda
- Slowly add dry ingredients to the wet ingredients and mix until all combined
- Fold in chocolate chips
- Line baking sheet with parchment paper or silpat
- Using a spoon or cookie dough scoop, scoop out some of the dough, squish a peanut butter cup in the middle, and add another scoop of dough and form around the peanut butter cup, should look like a big ball of dough!
- Make sure the peanut butter cup is covered with dough so that the melted chocolate doesn't seep out
- The size of these cookies will be slightly bigger than the palm of your hand
- Place 6 on a sheet, as they will spread so keep them about 4 inches apart
- Bake for 10 minutes or until golden
- Dunk in milk and enjoy!
Yes! Sign me up!
Subscribe to get our latest and greatest by email.