The Best Oatmeal M&M Chocolate Chip Cookies

I don’t know why I’ve never shared a recipe for oatmeal cookies with M&Ms until now. Better late than never.

I have so many recipes for M&M cookies and my love for oatmeal cookies is undying. Cookies with oats are my thing because I love the chewiness.

To make these easy cookies I spiked The Best Oatmeal Chocolate Chip Cookies with M&Ms and was in chewy yet soft cookie heaven. Make sure not to overbake them and they’ll stay soft and chewy for days.

They’re hearty but not overly dense and just thick 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.

You need to chill the dough so it doesn’t spread and 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.

Between the chewy oats, the gooey melted chocolate, and the slight crunch from the M&Ms, there’s wonderful texture in every bite.

A funny story about these 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 gave half 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.

The Best Oatmeal M&M Chocolate Chip Cookies

These easy cookies are loaded with M&Ms and chocolate chips. Make sure not to overbake them and they’ll stay soft and chewy for days. They’re hearty but not overly dense and just thick enough. Chill the dough so it doesn’t spread and use old-fashioned whole-rolled oats. Between the chewy oats, the gooey melted chocolate, and the slight crunch from the M&Ms, there’s wonderful texture in every bite.

Did you make this recipe?

Ingredients:

  • 1 large egg
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 cup M&Ms (I used plain), plus more for the tops
  • 1/2 cup semi-sweet chocolate chips

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Using a large 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 dough for visual appeal.
  5. 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.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or 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.
  7. 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

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