The Best Oatmeal M&M Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
12
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Calories
324 kcal
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Course
Baked Goods
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Cuisine
American
The Best Oatmeal M&M Chocolate Chip Cookies
Description
This cookie recipe starts with creaming butter, light brown sugar, granulated sugar, an egg, and vanilla until fluffy. Old-fashioned rolled oats, all-purpose flour, baking soda, and salt are mixed in to provide texture and structure. Semi-sweet chocolate chips and M&Ms are folded into the dough, which is scooped into large mounds and chilled before baking to help cookies hold their shape and deepen flavor.
The oats contribute a chewy texture contrasting with the crisp edges that form during baking. The combination of chocolate chips and M&Ms adds layers of chocolate flavor and candy crunch. Strategically placing extra M&Ms on top before baking adds visual appeal.
Cookies can be baked in 1/4-cup sized portions to yield about a dozen large cookies, or smaller for more cookies with shorter bake times. They keep fresh for up to a week at room temperature and can be frozen for longer storage. Unbaked dough can also be refrigerated or frozen for future use, allowing flexible baking scheduling.
Ingredients
- 1 egg large
- ½ cup butter unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned rolled oats not instant or quick cook, whole
- 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 chocolate chips semi-sweet
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.
Notes
- Store baked cookies in an airtight container at room temperature for up to one week or in the freezer for up to six months.
- Unbaked cookie dough can be refrigerated for up to five days or frozen for up to four months for baking later.
- Adjust cookie size as desired and correspondingly reduce baking time for smaller cookies.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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