The Best Oatmeal M&M Chocolate Chip Cookies
User Reviews
4.5
240 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
22 mins
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Servings
12
-
Calories
324 kcal
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Course
Baked Goods
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Cuisine
American
The Best Oatmeal M&M Chocolate Chip Cookies
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🍪💙❤️💛💚 Soft, chewy, and LOADED with M&Ms and chocolate chips in every bite of these bakery-style cookies that everyone absolutely LOVES! Perfect for cookie exchanges, after school snacks, or casual get-togethers. The cookies are SO GOOD they got me a marriage proposal!
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Ingredients
- 1 large egg
- ½ cup unsalted butter
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned whole rolled oats not instant or quick cook
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup M&Ms I used plain, plus more for the tops
- ½ cup semi-sweet chocolate chips
Instructions
- 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.
- 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.
- 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.
- 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. Tips – You can use a smaller scoop if you want to yield more cookies. Remember to reduce the baking time depending on how much smaller you make them. Strategically place a few extra M&Ms on top of each mound of dough for visual appeal.
- 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.
- Preheat oven to 350F, line a baking sheet with a Silpat liner 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.
Equipments used:
Notes
- 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.
Nutrition Information
Show Details
Serving
1cookie
Calories
324kcal
(16%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
37mg
(12%)
Sodium
165mg
(7%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
299IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 324kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 165mg | 7% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
240 reviews
Excellent
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