Happy Fall, Ya’ll!

The leaves are already mostly off the trees here in Anchorage. It’s sad. White stuff is slowly making its way down the mountain sides and, word around the weather station is, it may be on the streets by next week. Please, let fall stay a little bit longer.

Just because the temperature has dropped into the 40s (the 30s at night, by the way) doesn’t mean that the tastes and smells of fall have to leave entirely. The house has been over taken by pumpkins recently and some Halloween decorations are finding their way to their display destinations. The whole family had mugs of hot apple cider the other night, and many a fall baking list has been made.

Seriously, half of everything on my computer is either recipes or lists of food to make. Multiple lists too. In various colors to show what has been attempted, what still needs to be tried, etc. It’s reminiscent of a Kandinsky.

While walking around the grocery store a few weeks ago, I remembered the newish mini Reese’s Peanut Butter cups that are now available and popular among bakers. I did find them, but instead of picking up a bag I grabbed Reese’s Pieces for one main reason: color.

Suddenly visions of orange, yellow, and brown dotted cookies filled my head and I knew they had to become a reality. Plus color just rocks. Huge fan. Maybe I should be eating less of these cookies…

Reese’s Pieces Oatmeal Cookies (with a hint of Pumpkin Spice, cause why not?)

2 sticks of room-temp butter (8oz)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
3 cups oats
1 – 1 1/2 cups Reese’s Pieces (Or really, however many you want)

Preheat the oven to 350° and line a cookie sheet. In a large bowl mix flour, baking soda, salt, and pumpkin pie spice. In stand mixer, mix butter and sugars until creamy. Add eggs one at a time, then add vanilla. Add dry ingredients to wet ingredients. Mix in oats and Reese’s Pieces until just combined. Scoop out onto lined cookie sheet. Bake for 10-12 minutes. Set to cool, and enjoy!

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