These HERSHEY'S MINI REESE'S PIECES Oatmeal Cookies are the perfect combination of soft and crunchy for the oatmeal, candy and peanut-butter lovers. Try it now!
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
Beat the butter with the brown and granulated sugars until fluffy in a large bowl. Beat in the egg and vanilla.
Stir the flour with the baking soda and salt in a separate bowl. Beat the flour mixture, followed by the milk, into the butter mixture. Mix in the oats and mini pieces until well combined.
Scoop rounded 1 tbsp (15 mL) portions of dough, 2-inches (5 cm) apart, onto prepared baking sheets.
Bake, in batches, for 10 to 12 minutes or until lightly browned. Cool completely on the baking sheet.
Store the cookies in an airtight container for up to 4 days (or freeze for 1 month).