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I love oatmeal cookies and these Oatmeal M&M Cookies are some of the best. Loaded with M&M candies and chewy and soft when baked.
Nothing beats a soft and chewy warm cookie. These Oatmeal M&M Cookies bake perfectly and are loaded with chocolate candies.
They are some of my favorite cookies and ones you have to try. They are soft and the M&M’s are melted perfectly!
How to make Oatmeal M&M Cookie:
Take a basic Oatmeal Cookie recipe and then add in decadent M&M’s. Once you make your cookie dough you will fold in the oats and M&M’s to make these amazing cookies.
These cookies are for sure going to melt in your mouth, not in your hand.
Ingredients:
- Unsalted Butter (melted and cooled)
- Sugar
- Brown Sugar
- Vanilla Extract
- Ground Cinnamon
- Egg
- Egg Yolk
- All-Purpose Flour
- Salt
- Baking Soda
- Quick Oats
- M&M Chocolate Candies
Directions:
Step one: Get started by preheating your oven to 325 degrees F. Then prepare a cooking sheet with non-stick cooking spray or parchment paper and set aside.
Step two: Then cream together your melted and slightly cooled butter with sugar and brown sugar in a stand mixer or in a large bowl with a hand mixer until well combined.
Next beat in vanilla, cinnamon, egg, and egg yolk. Beat together for 2-3 minutes until smooth and creamy.
Tip: I allow my butter to cool slightly so when I add my egg the hot butter does not start to cook my egg.
Step three: Now in a separate bowl sift together flour, salt, and baking soda. Once they are well combined slowly mix it with your wet ingredients until it all is well combined.
Lastly, just fold in oats and M&Ms.
Step four: Roll out balls of dough and place them on your prepared baking sheet. Then bake for 10-12 minutes.
Once baked allow cooling for 3-4 minutes on the baking sheet before moving it to a cooling rack.
- Tip: I add a few more M&Ms to the top of my rolled cookies to make them pretty but it’s not necessary.
Additional Cookie Tips:
- Use parchment paper on your baking sheet as it will provide a buffer layer between the cookie and the metal pan. This will allow the sugars of the M & M candies to not burn if any of them are directly touching the pan.
- I used Quick Oats on this recipes as I wanted a softer, chewier cookie. If you use Original Old Fashioned Oats you will have a thicker more dense cookie. Quick Oats are softer and take on some of the oil and liquids better when baking making them softer.
- Use 1 tablespoon of Molasses as an additional sweetener if you want your cookies to have an Old Fashioned Oatmeal Cookie flavor.
Storing these cookies:
I store my cookies in a storage container or a large zip lock bag. They will last for about 10-14 days in a sealed container or bag.
My cookies never usually make it past a few days after baking because we eat them so fast!
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Oatmeal M&M Cookie
Ingredients
- 1 1/2 sticks unsalted butter, (melted and cooled)
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 egg
- 1 egg yolk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups quick oats
- 1 cup M&Ms
Instructions
- Preheat your oven to 325 degrees F. Prepare a cooking sheet with non-stick cooking spray or parchment paper and set aside.
- Cream together melted (and slightly cooled) butter with sugar and brown sugar in a stand mixer or in a large bowl with a hand mixer until well combined. Next beat in vanilla, cinnamon, egg, and egg yolk. Beat together for 2-3 minutes until smooth and creamy.
- In a separate bowl sift together flour, salt, and baking soda. Slowly mix this with your wet ingredients until well combined. Last fold in oats and M&Ms.
- Roll out balls of dough and place them on your prepared baking sheet. Bake for 10-12 minutes. Allow cooling for 3-4 minutes on the baking sheet before moving it to a cooling rack.
Notes
- Tip: I allow my butter to cool slightly so when I add my egg the hot butter does not start to cook my egg.
- Tip: I add a few more M&Ms to the top of my rolled cookies to make them pretty but it’s not necessary.
- Use parchment paper on your baking sheet as it will provide a buffer layer between the cookie and the metal pan. This will allow the sugars of the M & M candies to not burn if any of them are directly touching the pan.
- I used Quick Oats on this recipes as I wanted a softer, chewier cookie. If you use Original Old Fashioned Oats you will have a thicker more dense cookie. Quick Oats are softer and take on some of the oil and liquids better when baking making them softer.
- Use 1 tablespoon of Molasses as an additional sweetener if you want your cookies to have an Old Fashioned Oatmeal Cookie flavor.
Nutrition
