Chewy Oatmeal Raisin M&M Cookies
User Reviews
5
Chewy Oatmeal Raisin M&M Cookies
Description
These cookies start with a mixture of flour, baking soda, baking powder, and kosher salt to provide leavening and seasoning. Softened unsalted butter is creamed with both dark brown and white sugars to create moisture and richness. Eggs and vanilla extract add structure and aroma.
Rolled oats add chewiness and texture while raisins contribute bursts of natural sweetness. Adding red and green M&M's brings both chocolate flavor and a colorful visual appeal. The dough is refrigerated for at least 30 minutes to prevent excessive spreading and improve texture.
Depending on the desired cookie size, baking times vary: larger cookies bake around 12-14 minutes and smaller ones slightly less. The result is a chewy cookie with a tender center, soft crumb, and lightly crisp edges, suitable for holiday occasions or everyday treats.
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 unsalted butter softened, sticks (units not specified
- 1 cup dark brown sugar , firmly packed
- 1 cup sugar
- 2 egg large
- 1 tablespoon vanilla
- 3 cups rolled oats
- 1 1/2 cups raisins
- 20 M&M's red color
- 20 M&M's green
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl whisk together the flour, baking soda, baking powder and kosher salt.
- In your stand mixer cream the butter and sugar for 1-2 minutes on high until light and fluffy.
- Add in the dark brown sugar, eggs and vanilla and mix until fully combined.
- Add in the dry ingredients a third of it at a time until just incorporated.
- Add in the oats, raisins and M&Ms and mix in on low for just a few seconds until combined.
- Refrigerate your dough for 30 minutes AT LEAST (the longer the better).
- Depending on the size of the cookies you want, your baking time will vary.
- For large cookies as pictured, using an ice cream scoop (1/4 cup) drop onto greased pan or using a silpat liner, bake for 12-14 minutes (I get 18 cookies).
- For medium cookies, using a two tablespoon measure (like a coffee scoop, the one I use is double duty with a 2 tbsp measure on one side and a 1 tbsp measure on the other side) bake for 11-13 minutes (I get 36 cookies).
- For small cookies, using a 1 tablespoon measure, bake for 9-11 minutes (I get 72 cookies).
- You don't need the cookies to brown too much, so the moment the bottoms get brown, pull them out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 103mg | 4% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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