Oatmeal M&M Cookies with Chocolate Chips
Soft and chewy oatmeal M&M cookies filled with rolled oats, chocolate chips, and colorful M&M’s. A short chill helps them stay nice and thick, while brown sugar keeps the centers wonderfully tender.
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Equipment
- Kitchen scale or measuring cups and spoons
- Medium mixing bowl
- Large mixing bowl
- Electric hand mixer or stand mixer
- Silicone spatula
- Baking sheet
Ingredients
- 1½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Ground cinnamon optional
- ½ teaspoon Salt
- 1 cup Old-fashioned rolled oats
- ½ cup Unsalted butter softened
- ¾ cup Light brown sugar packed
- ¼ cup Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- ½ cup Chocolate chips
- ¼ cup M&M’s
- Extra M&M’s and chocolate chips for the tops optional
Instructions
- Whisk together 1½ cups All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Ground cinnamon, and ½ teaspoon Salt in a medium bowl. Stir in 1 cup Old-fashioned rolled oats and set aside.1½ cups All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Ground cinnamon, ½ teaspoon Salt, 1 cup Old-fashioned rolled oats
- Beat ½ cup Unsalted butter, ¾ cup Light brown sugar, and ¼ cup Granulated sugar for 2 to 3 minutes, until light and fluffy.½ cup Unsalted butter, ¾ cup Light brown sugar, ¼ cup Granulated sugar
- Mix in 1 Large egg and 1 teaspoon Vanilla extract until smooth and well combined.1 Large egg, 1 teaspoon Vanilla extract
- Gradually add the dry ingredients and mix just until the dough comes together.
- Fold in ½ cup Chocolate chips and ¼ cup M&M’s. Save a few for the tops if you like.½ cup Chocolate chips, ¼ cup M&M’s
- Cover the dough and refrigerate for at least 30 minutes.
- Toward the end of the chilling time, preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of chilled dough onto the prepared baking sheet, leaving about 2 inches / 5 cm between them.
- Press a few Extra M&M’s and chocolate chips for the tops if desired.Extra M&M’s and chocolate chips for the tops
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Keep the remaining dough chilled while the first batch bakes. If you’re reusing the same baking sheet, let it cool before adding the next batch.
- Leave the baked cookies on the tray for 5 minutes, then transfer them to a wire cooling rack.
Notes
- Mini M&M’s spread especially well throughout the dough, but regular M&M’s work perfectly too.
- The centers should still look a little soft when the cookies come out of the oven. They’ll continue to set as they cool.
- Keep the unbaked dough refrigerated between batches.
- For a more colorful version, use 70 g chocolate chips + 65 g M&M’s.
- Let the cookies cool completely before storing them.
- Store in an airtight container at room temperature for 3 to 4 days.
Nutrition
Serving: 1cookie | Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 101mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 135IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg
Calories: 145kcal
Servings: 24 cookies
