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1
In a medium-sized bowl, whisk together the flour, salt and baking soda, then set it aside.
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2
In the large bowl of an electric stand mixer bowl fitted with the paddle attachment (or use a hand mixer), cream the butter on low for 2 minutes. Add sugars and beat on high speed for another 2 minutes. Add in the cookie butter and mix for another 2 minutes. Add the egg and vanilla, beat for another 1-2 minutes until smooth.
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3
Pour the flour mixture into the wet ingredients and carefully mix until just combined (don't over-mix). Fold in the oats, chocolate chips and Reese's Pieces by hand, until just combined.
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4
Tightly cover the bowl with a sheet of plastic wrap and put it into the refrigerator. Let the dough chill for about 2 hours, covered in the refrigerator (you can chill it up to two days as long as it's tightly covered).
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5
Once batter is chilled, preheat oven to 350 F. Prepare 2 large cookie sheets by lining them with parchment paper.
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6
Scoop batter onto sheets with a medium cookie scoop, spaced a few inches apart. Slightly press down the top of the cookie dough balls (but don't flatten).
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7
Bake the cookies for about 9 minutes (depending on size). Remove the cookies from the oven when the tops are just set and the edges are barely turning golden. Set the pans on a cooling rack. The cookies will continue to bake after they are removed from the oven, so leave them on baking sheet for 5-10 minutes. Then transfer cookies to a wire cooling rack to cool completely.
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8
Notes:
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9
- Be sure to chill the dough or the cookies will spread too much.
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10
- Store in an airtight container for up to 5 days at room temperature or freeze for up to 2 months.
