The Best Chocolate Chip Oatmeal M&M’s Cookies— 🍪 Soft, chewy, and LOADED with M&Ms and chocolate chips in every bite!! Make them today! The cookies are SO GOOD they got me a marriage proposal!!
Chocolate Chip Oatmeal M&M’s Cookies
I don’t know why I’ve never shared a recipe for oatmeal cookies with M&M’s until now. Better late than never.I have so many recipes for M&M cookiesand my love for oatmeal cookies is undying. Cookies with oats are my thing because I love the chewiness.
To make these easy cookies I spikedThe Best Oatmeal Chocolate Chip Cookieswith M&M’s and was in chewy yet soft cookie heaven. Make sure not to overbake them and they’ll stay soft and chewy for days.
These oatmeal chocolate chip M&M’s cookies are hearty but not overly dense andjustthick enough but not too thick. Sometimes when oatmeal cookies are overly thick they can turn dry or cakey, a total deal-breaker. But not these.
Between the chewy oats, the gooey melted chocolate, and the slight crunch from the M&M’s, there’s wonderful texture in every bite.
A funny story about these homemade M&M’s cookies is that I baked them on a day I had a charity donation pickup truck coming to my house to pickup old clothes, furniture, and odds and ends I didn’t need in advance of a move. I gavehalf the batch to the guys picking up the donations and after trying one, one of the guys asked, “Will you marry me?”
You know a cookie is beyond good if you get a marriage proposal from it.
What’s in Oatmeal M&M’s Cookies?
To make these oatmeal M&M’s cookies, you’ll need:
- Egg
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Baking soda
- Salt
- M&M’s
- Semi-sweet chocolate chips
How to Make Oatmeal M&M’s Cookies
Simply cream together the egg, butter, sugars, and vanilla, then mix in the dry ingredients. Gently fold in the M&M’s and chocolate chips before scooping the dough into 1/4 cup balls.
Chill the dough for at least 3 hours. Once chilled, bake the oatmeal, chocolate chip, and M&M’s cookies until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.
Can I Use Instant Oats?
No, you need to use old-fashioned whole-rolled oats. Quick cook or instant oats will behave more like flour, rendering the dough too dense, and aren’t recommended in this recipe.
Can I Omit the Oatmeal?
If you’d rather make classic chocolate chip M&M’s cookies, I recommend making my instead. I’ve made that recipe multiple times and it turns out perfectly every time.
Tips for Making Oatmeal M&M’s Cookies
Note that you MUST chill the cookie dough. Bakingwith unchilled dough will result in cookies that are thinner, flatter, and more prone to spreading.
These oatmeal chocolate chip M&M’s cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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4.45 from 76 votes
The Best Oatmeal M&M Chocolate Chip Cookies
By Averie Sunshine
Soft, chewy, and LOADED with M&M's and chocolate chips in every bite!! Make them today! The cookies are SO GOOD they got me a marriage proposal!!
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 12
Ingredients
- 1 large egg
- ½ cup unsalted butter
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned whole rolled oats, not instant or quick cook
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt, or to taste
- 1 cup M&Ms, I used plain, plus more for the tops
- ½ cup semi-sweet chocolate chips
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the oats, flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add 1 cup M&Ms, chocolate chips, and beat on low speed until just combined, about 15 to 30 seconds.
Using alarge cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few extra M&Ms on top of each mound of doughfor visual appeal.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with aSilpator spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet)and bake for about 11 to 12 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from The Best Oatmeal Chocolate Chip Cookies.
Nutrition
Serving: 1, Calories: 350kcal, Carbohydrates: 40g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 38mg, Sodium: 162mg, Fiber: 2g, Sugar: 29g
Nutrition information is automatically calculated, so should only be used as an approximation.
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