4.5 from 240 votes
The Best Oatmeal M&M Chocolate Chip Cookies
The Best Oatmeal M&M Chocolate Chip Cookies combine rolled oats with semi-sweet chocolate chips and colorful M&Ms for a cookie with chewiness from the oats and bursts of chocolate and candy sweetness. The dough is chilled before baking to develop flavor and texture. These cookies offer a balance of sweet crunch and soft oat texture, suitable for sharing or everyday treats.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
12
Calories:
324 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 324
% 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.