Chewy Oatmeal M&M Cookies

My favorite super chewy and soft oatmeal cookies loaded with M&M candies!

My favorite super chewy and soft oatmeal cookies loaded with M&M candies!

Oatmeal cookies, of any kind, will always be my favorite. The chewy, buttery oats and sweet brown sugar all packed into one perfectly soft cookie makes me weak at the knees. I made this new recipe last weekend when I had a request to bake some cookies with M&Ms. I recently made my Rainbow M&M Cookies, so I wanted to whip up something a tad different. Oats to the rescue!

This oatmeal cookie recipe is easily one of my favorites because the cookies carry an ideal oatmeal cookie texture. A perfect textural balance, if you will. Soft and buttery in the center, chewy and somewhat crisp on the edges… something I find hard to master.

My favorite super chewy and soft oatmeal cookies loaded with M&M candies!

Cinnamon, brown sugar, and old-fashion rolled oats give the cookies a certain warmth and familiarity I associate with home. Your comforting cookie, indeed. And speaking of comforting, I’d like to add that the oats just cancel out the butter here, so let’s just consider these cookies a health food.

Chewy Oatmeal M&M Cookies

My favorite super chewy and soft oatmeal cookies loaded with M&M candies!

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/4 cup  (50g) granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 1 and 2/3 cups (140g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (160g) mini M&Ms (or regular size)

Directions:

  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and vanilla and mix on high until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  2. In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&Ms. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator.
  3. Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra M&Ms into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.

Sally's Tip: Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.

Recipe Notes:

Sally's tip:  The cookies will be very soft and may appear undone after only 11 minutes in the oven, but they will firm up as they cool.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

I love to make these cookies around the holidays with festive M&Ms!

Try them with any colored candies.

Soft and Chewy Holiday Oatmeal M&M Cookies!

 

Here are some other oatmeal cookie recipes you may enjoy.

Thick Oatmeal Raisinet Cookies

 

Honey Roasted Peanut Butter Oatmeal Scotchies

 

 Brown Butter Milky Way Oatmeal Cookies

Brown Butter Chunky Milky Way Oatmeal Cookies

 

 

107 comments

  1. would you happen to have the nutritional value for this recipes? They look wonderful and would really like to make them!

  2. could i use maple syrup or honey in place of the sugars ? and possible a butter substitute ? like half nut butter or bananas ? would it work ?
    thanks

  3. These came out amazing! Some of them I over cooked a little so they were not as chewy but the rest were still chewy 2 days later. This is my new favorite recipe!

  4. These were the best cookies I ever made! I’m so happy I had some leftover dough so I can make more! Thank you!! 🙂 

  5.                  Hi Sally. Thank you for such beautiful pictures of the food u make. The old saying that you first eat with your eyes is so very true and that rings true for me when I stroll thru your recipes. Your pictures always make me wanna go in my kitchen and use my we’ll fairly new kitchen aid mixer that I recived for Christmas last year.  I do have a question about the recipe. Can u use light brown sugar, also can quick cooking oats be used and lastly can this recipe be doubled and if so is there any changes that need too be made? Thanks so much love your site I’m addicted lol.

    • Hi Renee- thank you! You can use light brown sugar, I do not recommend quick oats as some texture will be lost but you can certainly use them if that’s all you have on hand, and you can double the recipe without any special changes.

  6.            Just wanted too say hi and thank you for all the wonderful recipes. I always end up coming back to your web site. Thanks again.

  7. I LOVE you for using grams. No need to use converters! <3

  8. I made these cookies because I had some Christmas M&Ms and I didn’t have the right ingredients to make another recipe of yours. Boy am I glad I didn’t because they cookies are amazing. They melt in your mouth and the texture of the oats is wonderful. Never underestimate the power of a simple cookie!!!!

  9. Yum! Is there a way to make these into.bar cookies? Do I need to do anything different? Merry Christmas to you and your family! 

  10. Made these wonderful cookies tonight! So yummy and soft…perfect way to get in my oatmeal cookie fix 🙂 Thanks Sally!! 

  11. Perfect cookies!

  12. Omigosh are these good! I can’t wait to make Oatmeal Scotchies with this recipe. I’ve never used dark brown sugar with a cookie recipe but I really like the flavor it adds and how it stands up to the oatmeal.

  13. We’ve made these a thousand times and love them, but this time we used whole wheat flour and they didn’t turn out the same…it’s like it’s taking longer to bake? Any ideas? Thanks

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