Oatmeal Cookies with Semisweet Chocolate Chips and Tiny Peanut Butter Cups

Oatmeal Cookies with Semisweet Chocolate Chips and Tiny Peanut Butter Cups

1 cup unsalted butter, softened
3/4 cup granulated sugar
3.4 cup packed golden brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats, uncooked
2 cups semisweet chocolate chips
1 8.5 ounce package Reese's mini peanut butter cups

Heat the oven to 350°F.  Use ungreased cookies or line with parchment paper.

Place butter in large mixing bowl; beat butter with electric hand mixer until creamy.  Add granulated sugar; beat to combine.  Repeat with brown sugar.  Add vanilla and eggs; beat until smooth and creamy.  Add flour, baking soda, salt and oats; mix on medium low just until combined.  Fold in chocolate chips and peanut butter cups.  Scoop dough onto cookie sheets; bake on center rack just until edges are golden, 7 to 10 minutes, depending on size.

By 2 teaspoons, 60 to 72 cookies
By 2 tablespoons, 24 to 30 cookies