So I think most of you know about my great love for anything Reese’s {including my son…}. I also have a passion for slow cooker and freezer meals. I {HEART} anything that saves me time 😉 I love being able to make up a batch of cookies and freeze half of the dough for later. Saves me time and calories – both things I need 😉 Oatmeal cookies are always a big hit around our house. Oatmeal and Raisin, Oatmeal and Chocolate Chip, heck – we even enjoy Zucchini Carrot Oatmeal Cookies …
Oatmeal + Anything = Yummy for Your Tummy
Reece was helping me make the cookies and as I was pulling out the ingredients he said “Don’t you think we should taste the candy FIRST to make sure it will go good with the cookies?” That’s my boy! Such a smart cookie 😉
My Reese’s {Freezer-Friendly} Oatmeal Cookies features not one, but TWO types of Reese’s. That’s how much I love you Reese’s…can you feel it? Can you? Reese’s Peanut Butter Chips and Reese’s Pieces pair perfectly with the oatmeal in these “wholesome” cookies {I can say that right??? There IS lots of oatmeal in these babies…} I like to bake them up and then dot them with a few extra Reese’s Pieces so they look extra yummy and oh so inviting…”Come eat me…and my little friend here…and don’t forget the milk!” Yeah. It’s hard to eat only one of these cookies. Let’s just say the official serving size for these cookies is 2 cookies. That way we’re covered. And if you eat half of a third…well obviously THAT doesn’t count 🙂
Freezing cookie dough balls couldn’t be easier. The dough is a tad sticky so just wet your hands with water before rolling the balls. Place the balls on a parchment-lined baking sheet {making sure they are not touching} and place in your freezer for an hour to flash-freeze them.
Next, just place the dough balls into a ziploc bag and into the freezer they go.
Next time you’re hungry just pull them out and throw in the oven!
Reese’s {Freezer-Friendly} Oatmeal Cookies
Ingredients
- 3/4 cup butter softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 1/2 cups quick-cooking oats
- 1 1/2 cups AP flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup Reese's Pieces
- 1/2 cup Reese's Peanut Butter Chips
Instructions
- Cream butter and sugars together until light and fluffy.
- Beat in eggs one at a time.
- Add vanilla and beat until combined.
- Combine oats, flour, salt, and baking soda and add to creamed mixture in increments.
- Stir in Reese's Pieces and Reese's Peanut Butter Chips.
- To Bake Now:
- Refrigerate for 1 hour. Preheat oven to 350 degrees. Drop by rounded tablespoonfuls onto parchment-lined baking sheet. Bake for 10-12 minutes until light brown. Remove to wire racks to cool.
- To Freeze Now and Bake Later:
- Roll dough into balls and place on parchment-lined baking sheet. {Dough can be sticky. Wet hands with water to make this easier.} Make sure dough balls are not touching each other and place in freezer for 1 hour. Remove dough balls from freezer and place in ziploc bag. Freeze for up to 3 months.
- To Bake:
- Preheat oven to 350 degrees. Removed desired number of cookie dough balls and place on parchment-lined baking sheet. Bake for 18-20 minutes or until golden brown. Remove to wire racks to cool.
Nutrition
In the mood for cookies? Here are some of my favorites:
Giant, Chewy, Chocolate Chip Cookies
Here for the Reese’s?
Reese’s Peanut Butter Cup Mini Cheesecakes
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Amanda W says
Made these today/night. Froze some & cooked some to have with dinner. They are great, I made them as the recipe reads no changes.
Trish - Mom On Timeout says
Awesome Amanda! So glad you enjoyed the cookies!