Cookie Butter Monster Cookies with Reese’s Pieces

In a medium-sized bowl, whisk together the flour, salt and baking soda, then set it aside.

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.

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.

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).

Once batter is chilled, preheat oven to 350 F. Prepare 2 large cookie sheets by lining them with parchment paper.

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).

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.

Notes:
– Be sure to chill the dough or the cookies will spread too much.
– Store in an airtight container for up to 5 days at room temperature or freeze for up to 2 months.