This is the first recipe I made from Sweet. I made this a few weeks before I left London and was looking for a few simple recipes to use up the rest of my flour, sugar and baking chips. The simple things really are the best. These chocolate, oatey cookies are perfectly chewy and a nice balance of sweet and salty. The original recipe was more traditional than my variation. It called for raisins but Reese’s Pieces are a little more fun.
I sadly didn’t get a whole lot of baking in this weekend again. All this unpacking and furniture building just sucks time like nothing else. We made a “quick” trick to Ikea and ended up being there for about four and a half hours.
I’m very envious of my own blog photos right now. Since we’re living in an older house it’s a little bit dark. It’s very cloudy and rainy right now due to the hurricane down south. I thought the gray skies in London were bad. I’m finding it very hard to take photos for the blog in the new house. These pictures look very bright and cheery compared to the dark ones I’ve taken the last few weeks.
1 1/2 cups AP flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 sticks and 2 tbs unsalted butter, melted (250g)
1 1/2 cup light brown sugar
1 tsp vanilla
2 cups quick cook oats
1 cup Reese's Pieces
- Preheat the oven to 350 F and line 2 baking trays with parchment paper. In a medium sized bowl sift together the flour, baking soda, salt and cinnamon. Set aside.
- In the bowl of a stand mixer beat the butter and sugar together until light and fluffy, Add in the eggs one at a time, beating after each addition. Add in the vanilla and then the flour mixture.
- Beat in the oats one cup at a time and fold in the Reese's Pieces. Scoop 1/3 cups of dough on the baking sheet 3 inches apart and bake for 12-15 minutes until brown on the edges.
- Let cool for 10 minutes and then transfer to a cooling rack.
I threw in a handful of chocolate chunks for good measure.
adapted from Sweet