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!


  • 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)


  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.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

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



  1. Angelique on April 26, 2015 at 9:48 am

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

  2. lucy on July 6, 2015 at 10:53 am

    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 ?

  3. Dana on July 22, 2015 at 5:28 pm

    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. Tabetha on July 27, 2015 at 6:43 pm

    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. Renee on October 17, 2015 at 2:03 pm

                     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.

    • Sally on October 18, 2015 at 1:34 pm

      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. Renee on October 18, 2015 at 10:19 am

               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. Rebecka on October 25, 2015 at 2:02 pm

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

    • Sandy on October 2, 2018 at 2:56 pm

      Same here! Makes my life in the kitchen so much easier.

  8. Julia on December 18, 2015 at 5:25 am

    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. Patricek on December 20, 2015 at 10:13 pm

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

    • Sally on December 21, 2015 at 7:52 am

      Just bake in a square baking pan. Unsure of the exact bake time.

  10. Danielle on January 14, 2016 at 11:26 pm

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

  11. Colleen on February 11, 2016 at 10:48 pm

    Perfect cookies!

  12. Deb on July 3, 2016 at 5:22 pm

    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. Veronica on August 8, 2016 at 10:39 pm

    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

  14. Rebecca Waud on December 10, 2016 at 12:20 pm

    How many do these make? I want to make them for a cookie exchange and need 3 dozen! Thank you!

  15. Norma C. on December 23, 2016 at 8:46 pm

    Just made these and ate 6 hot from the oven. Incredibly good. Made them for Christmas Eve. I love that they keep their shape and don’t spread out flat. I’m usually not a big fan of oatmeal cookies but these are fantastic. Thanks for the recipe.

  16. C. A. / Michigan on February 10, 2017 at 11:41 am

    Thanks for the tip about the brown sugar….love what it does to choc. chip and oatmeal cookies. I may try it with an old family oatmeal recipe I found. It was a toss up between these and the Soft & Chewy Oatmeal recipe, but I opted for these without the added molasses, plus used quick oats, and chopped raisins instead (no M&Ms on hand). Worked fantastic…thanks again.

    • Sally on February 10, 2017 at 12:10 pm

      Brown sugar is one of my favorite ingredients! Glad you liked these 🙂

  17. krystal on March 26, 2017 at 9:22 pm

    Can you use margarine instead of butter?

  18. HollyB on April 17, 2017 at 8:44 pm

    Can you freeze these? I’ll be baking them 1 week before serving them at a Fiesta party. The m & m colors are perfect. Thanks for your yummy recipe!

    • Sally on April 18, 2017 at 7:41 am

      Yes, see make ahead tip.

  19. Lindsay on May 20, 2017 at 10:17 pm

    I have been making these cookies a lot lately. This weekend, I made the cookie base and added white chocolate chips and dried cranberries. I love how versatile this recipe is! Thank you for sharing!

  20. grace on August 6, 2017 at 5:00 pm

    these were wonderful!! I made them for my family and EVERYONE LOVED THEM!!

    • Sally on August 7, 2017 at 12:44 pm

      So happy they were a hit!

  21. Alicw on September 4, 2017 at 8:19 pm

    Just made these tonight and OMG!!! Seriously the most delicious cookies I’ve ever had!!! The oatmeal makes them taste so light and not too sweet. Thank you so much for sharing this recipe! 

  22. Jane on October 20, 2017 at 2:58 pm

    Holy crap are these good cookies! I was looking for an easy to take cookie to take on our “girls getaway” weekend, just something to nibble on in the hotel room in the evening. I have tried lots of oatmeal cookie recipes in the past, but I’ve never found one that I was totally happy with – either too crunchy or too chewy or overpowering add in flavors. These are simple, crispy and chewy at the same time and not so cloyingly sweet that you can only manage one at a time. I didn’t have any M&M minis in the house but I DID have Reese’s mini’s in the pantry…peanut butter and oatmeal, magical combination! I did make a double batch, I wanted to take some but also have some for in the house too, and I ended up with close to 5 dz! Thanks for a great recipe!

  23. Zinette on December 4, 2017 at 2:42 pm

    I don’t have cinnamon can there be a substitute for that

  24. Jayne on May 23, 2018 at 11:07 pm

    These are amazing! I substituted m&m for smarties as we have a peanut allergy in our house. I was pleased to find a “monster cookie” recipe without peanut butter. So good! Thank you!

    • Sally on May 24, 2018 at 2:17 pm

      I’m so glad these work for your house, Jayne!

  25. Amanda on October 9, 2018 at 4:07 am

    These are my absolute go-to cookie! I’m not normally a fan of oatmeal cookies, but these are so addictive I can’t (and neither can my partner!) get enough! An absolute staple – thank you all the way from New Zealand!

    • Sally on October 10, 2018 at 12:21 pm

      I’m so happy that you both enjoy them so much, Amanda. And yes, they are so much more than “just” and oatmeal cookie 🙂



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