Peanutty Oatmeal Cookies


Ok there is plenty of candy around at Halloween – dessert seems like overkill.  But this cookie has oats in it!  Don’t you feel virtuous already??  We get a million trick o’ treaters so having something to snack on while drinking wine and passing out candy is a good thing.  You can also make these cookies with peanut butter chips but the Reese’s gave them a nice Halloween look.  Two important tips to take away from these cookies that work for all drop cookies – first make sure to really cream the butter and sugar together.  I used to just mix the two until combined but once I started really letting my mixer go to work until the butter and sugar gets light in color and fluffy, my cookies are much lighter and softer.  You cannot over beat the batter before the flour has been introduced so really work the butter and sugar for as long as your arm can take it if you are using a hand mixer or about 3 minutes if you have a stand mixer.  Second tip is to chill your dough.  At least 20 minutes is good but you can also store the dough in the fridge for a couple of days.  Drop cookies if the dough is too warm will spread when they bake and you will end up with a flatter, crunchier cookie than you want (or perhaps even the dreaded one giant cookie melted together).  Wednesday I will be posting the perfect dinner to go along with these cookies and trick or treating and then Friday will be a special cocktail to wash it all down with.

Peanutty Oatmeal Cookies 

  • 12 tablespoons unsalted room temperature butter (1 1/2 sticks)
  • 3/4 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 cup all purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups quick oats
  • 9 ounces Reeses Pieces

Pre heat the oven to 350 degrees.  Cream the butter and sugars in a large bowl or a stand mixer – mix for 3 minutes until light and fluffy.

While the butter and sugar is mixing combine the flour, baking soda, salt and cinnamon in a small bowl with a whisk.  Add the egg and vanilla to the butter and sugar and mix until combined.  Stir in the oats and Reeses Pieces with a spoon and then refrigerate for 20 minutes.  Drop the cookies on sil pat or parchment paper lined cookie sheets and bake for 12-14 minutes until golden.  Let cool on a baking rack – the cookies can be stored for several days.


  1. Pingback: Turkey and Pumpkin Chili | A Capitol Contessa

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