Ingredients
¾cupall-purpose flour,spooned and leveled
¼tspsalt
½tspbaking soda
½tspbaking powder
½cupunsalted butter,melted
½cupgranulated sugar
½cuplight sugar,or dark brown, packed
1large egg
½cupcreamy peanut butter,not natural style
2tsppure vanilla extract
2cupsquick oats
1½cupsReese’s Peanut Butter Cups,chopped, divided
Preparation
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Toss the flour, salt, baking soda, and baking powder together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar together until no brown sugar lumps remain.
Whisk in the egg, then the peanut butter until combined. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients, then mix together with a large spoon or rubber spatula. The dough will be very soft and slick.
Fold in the oats and the 1¼ cups of chopped peanut butter cups, reserving the remaining ¼ cup for later. Roll the dough into balls, about 3 tablespoons of dough each. Place 8 balls of dough onto each cookie sheet.
Bake the cookies for 11 to 12 minutes. Remove from the oven and lightly press down on each cookie to slightly flatten.
Press a piece or two of the remaining chopped peanut butter cups into each cookie.
Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Serve with milk, and enjoy!
