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You are here: Home / Recipes / Dessert / Cookies / Reese’s {Freezer-Friendly} Oatmeal Cookies

Reese’s {Freezer-Friendly} Oatmeal Cookies

January 13, 2013

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Reese's Freezer-Friendly Oatmeal Cookies | Mom On Timeout - Chewy, chunky, and just downright delicious!  #cookies #recipe #Reeses

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 🙂

Reese's Freezer-Friendly Oatmeal Cookies | Mom On Timeout - Chewy, chunky, and just downright delicious!  #cookies #recipe #Reeses

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.

Reese's Freezer Friendly Oatmeal Cookies Flash Freeze

Next, just place the dough balls into a ziploc bag and into the freezer they go.

Reese's Freezer Friendly Oatmeal Cookies Ready For Freezer

Next time you’re hungry just pull them out and throw in the oven!

Reese's Easy Freezer Friendly Oatmeal Cookies

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5 from 1 vote

Reese’s {Freezer-Friendly} Oatmeal Cookies

Delicious oatmeal cookies with Reese's Pieces and Reese's Peanut Butter Chips that are freezer-friendly.
Course Dessert
Cuisine American
Keyword oatmeal cookies, reese's oatmeal cookies
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 36
Calories 131kcal
Author Trish - Mom On Timeout

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

Calories: 131kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 132mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Vitamin A: 202IU | Calcium: 27mg | Iron: 1mg

In the mood for cookies? Here are some of my favorites:

Turtle Thumbprint Cookies | Mom On Timeout

Turtle Thumbprint Cookies

Spiced Oatmeal Raisin Cookies | Mom On Timeout

Spiced Oatmeal Raisin Cookies

Giant Chewy Chocolate Chip Cookies | Mom On Timeout

Giant, Chewy, Chocolate Chip Cookies

Here for the Reese’s?

Reese's Brownie Mini Trifles

Reese’s Brownie Mini Trifles

Reeses-Mini-Cheesecakes-Recipe

Reese’s Peanut Butter Cup Mini Cheesecakes

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By Trish - Mom On Timeout January 13, 2013 Cookies, Dessert, Freezer Meal, Recipes

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Make-Ahead Honey Vanilla Parfaits »

Comments

  1. Amy says

    April 22, 2013 at 3:37 PM

    Thanks for this recipe. I made them and got about 3 dozen, but they are so small and didn’t spread out much from the balls I rolled – they don’t look like the ones you made. Any tips for getting them to flatten? Could you flatten before you bake?

    Reply
    • Trish - Mom On Timeout says

      April 22, 2013 at 4:02 PM

      You can definitely flatten them before you bake! They should be the size of a normal cookie… How did they taste Amy?

      Reply
  2. Sam M. | Atkinson Drive says

    February 20, 2013 at 1:07 PM

    These look delicious! I’d love for you to share at the Pinworthy Projects party Friday! http://www.atkinsondrive.com/

    Reply
  3. Liz @ Tip Top Shape says

    January 26, 2013 at 2:30 PM

    I love cookies like these! It makes sure delicious homemade cookies are never too difficult to find/make 😀

    Reply
  4. Amanda @ Serenity Now says

    January 25, 2013 at 12:55 PM

    Those look amazing. 🙂 I’d love to Feature the recipe this weekend if you don’t mind adding a link back to me in your post. 🙂

    Reply
  5. Rena says

    January 23, 2013 at 5:18 AM

    Yummy!!! Love your site! Thanks for sharing!

    Reply
    • Trish - Mom On Timeout says

      January 23, 2013 at 12:07 PM

      You’re so welcome Rena!

      Reply
  6. Tulip says

    January 20, 2013 at 8:22 PM

    I love oatmeal cookies. I like to make monster cookies with peanut butter and chocolate chips, but the Reeses pieces look fabulous in these! Pinned.

    Reply
  7. SJ @ Homemaker On A Dime says

    January 19, 2013 at 9:14 PM

    I pinned this 🙂

    Reply
  8. Leigh Anne @Yourhomebasedmom says

    January 19, 2013 at 6:33 PM

    Been on a total peanut butter kick lately – these look delicious! Love that they freeze well.
    I just started a new Finding the Pretty & Delicious Linky Party on my blog this week – would love to have you stop by and share! http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party/

    Reply
  9. Maryann @ Domestically Speaking says

    January 18, 2013 at 6:16 PM

    Looks de-lish! Love oatmeal and pb… yum!

    Reply
    • Trish - Mom On Timeout says

      January 19, 2013 at 7:18 PM

      Can’t go wrong with those too right? Thanks for stopping by Maryann!

      Reply
  10. Theresa says

    January 18, 2013 at 4:31 PM

    What’s the measurement on the peanut butter chips? Just says 1/2.

    Reply
    • Trish - Mom On Timeout says

      January 19, 2013 at 7:20 PM

      Well thank you Theresa! Just fixed it! It’s 1/2 cup. Wouldn’t that be sad if it was only like one half of a little old chip.. Thanks for letting me know!

      Reply
      • Theresa says

        January 23, 2013 at 10:36 PM

        Yes, half of one chip would be such a disappointment! I was hoping it was half a bag of the chips. 🙂

        Reply
  11. Jessica@AKitchenAddiction says

    January 18, 2013 at 12:23 PM

    Pretty sure I would be eating the dough straight from the freezer without baking it! 🙂

    Reply
    • Trish - Mom On Timeout says

      January 19, 2013 at 7:24 PM

      LOL! I have been known to do that on occasion 😉

      Reply
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Hi, I’m Trish!

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