These peanut butter cup oatmeal cookies recipe happened spontaneously. I wasn’t planning to make cookies and like so many things in the kitchen, they are the result of my caving in to my impulses at the grocery store.

It’s the first time that I bought Reese’s minis. Although I promptly threw them into the freezer when I got home to prevent myself from eating them for dinner, they were gnawing at me mentally. I wanted to find a way to use them and share them.

Full disclosure: There is probably nothing (at least candy-wise) more comforting to me than the taste of a peanut butter cup–I grew up an hour from Hershey, PA, and these were a holiday staple–Easter eggs, pumpkins, and miniatures year round in my grandma’s candy jar and on top of my mom’s microwave.

Every week one person from a group of my colleagues makes something and brings it in to share with the group.  We had so worn ourselves out after the last round of food (which coincided with the holiday season) that when the new year started, we adopted the theme “Nutritious but delicious!”

Needless to say I got a few looks for stretching the rules this week…because these cookies were definitely way more delicious than nutritious. But as the uncontested cubicle food queen, I make the rules.  So here it is….