Soft Oatmeal M&M Cookies



Oatmeal M&M Cookies are cookies that are loaded with multi-colored M&M’s to satisfy your sweet tooth or use red & green to get you in the Christmas holiday spirit!


This post contains affiliate links. If you use these links to buy something we may earn a commission. Thanks.”“As an Amazon Associate, I earn from qualifying purchases.”


Soft Oatmeal M&M Cookies
This recipe only takes about an hour to make from start to finish so make a batch of these quick and easy monster cookies as a last-minute treat to bring to a party


How to make Soft Oatmeal M & M Cookies


To get startedCombine the sugar, butter, using a mixer. Beat it at medium speed until the mixture is smooth and creamy. 
    Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add vanilla, mix well.

    Next, combine the dry ingredients (flour, baking soda, powder salt, and cinnamon) in a medium-sized bowl.  Set it aside.

     Slowly add the dry ingredients to the mixture, mix at low speed. Beat in the oats, M & M candies, and walnuts (optional) at low speed.


    Soft Oatmeal M&M Cookies


      Line the large baking sheets with parchment paper or silicone baking mats. Set aside.
        Scoop dough with an ice cream scoop(2 tbsp) or cookie scoop. Place 2 inches apart on the baking sheets.







        Baking Tips for Oatmeal M & M Cookies

        • Refrigerate cookie dough for at least 30 minutes to avoid cookies spreading flat when baking.  As little as 30 minutes in your fridge can help your cookie develop a richer chewy texture.
        • Using parchment paper to bake cookies can save time and energy. Unbaked cookies are placed directly onto the parchment paper, eliminating the need to grease the cookie sheet.
        • Which side of the parchment paper goes down? There is no right or wrong side to parchment paper, so either side can be used. For the best baking results, use a fresh sheet of parchment paper for each pan of cookies.







        Soft Oatmeal M&M Cookies

        Make Oatmeal M & M cookie dough in advance 

        Most cookie dough can be refrigerated, well-wrapped, for three to five days before baking. 

        If you want to make it farther in advance, freeze the dough.






        Soft Oatmeal M&M Cookies


        Print Friendly and PDF


        Soft & Chewy Oatmeal M & M Cookies, perfect for anytime snack.

        Ingredients:
        • 2/3 cup granulated sugar
        • 1 cup brown sugar
        • 2 sticks(1 cup) unsalted butter, softened to room temperature
        • 1 tsp baking soda
        • 1/2 tsp baking powder
        • 1 1/2  tsp cinnamon
        • 1 tbsp vanilla extract
        • 1/2 tsp salt
        • 2 eggs
        • 3 1/2 cups Old-fashioned oats
        • 1 1/2 cup all-purpose flour
        • 1 cup M & M candies
        • (Optional)1/2 cup chopped walnuts or chocolate chips
        Instructions:

        1. Preheat oven to 350°F. Using a stand mixer fitted with a paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.
        2. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
        3. Add the vanilla and mix on high until combined. Set aside.
        4. In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, M & M candies, and walnuts (optional) at low speed.
        5. The dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator.
        6. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
        7. Scoop dough with an ice cream scoop(2 tbsp) or cookie scoop. Place 2 inches apart on the baking sheets.
        8. Bake for 10-12 minutes until lightly browned on the edges.
        9. Remove from the oven and let cool on baking sheet for 1-2  minutes before transferring to a wire rack to cool completely.
        Print Friendly and PDF

        Post a Comment

        0 Comments