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!
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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 started, Combine the sugar, butter, using a mixer. Beat it at medium speed until the mixture is smooth and creamy.
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.
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.
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.
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 & 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:
- 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.
- Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the vanilla and mix on high until combined. Set aside.
- 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.
- The dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator.
- Line two 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.
- Bake for 10-12 minutes until lightly browned on the edges.
- Remove from the oven and let cool on baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.

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