Chewy Oatmeal M&M Cookies

I call these oatmeal M&M cookies my “slow bend cookies.” The centers are so buttery and chewy that they don’t crunch and break when you start to bend them. With hearty oats, brown sugar, cinnamon, vanilla, a touch of molasses, and extra chocolate candies, there’s something for every cookie lover. Don’t forget to chill the cookie dough!

oatmeal M&M cookies

If you could only have one cookie for the rest of your life, which kind would it be?

Though the competition is pretty fierce, oatmeal cookies will always be my favorite. Oatmeal cream pies, peanut butter oatmeal cookies, oatmeal scotchies, monster cookies, you name it. And if I had to choose my #1, it would definitely be oatmeal raisin cookies.

But when raisins aren’t on the menu– because some aren’t a fan of those little things!!– oatmeal M&M cookies come to the rescue. These soft and chewy cookies have mega mass appeal. Each bite is filled with brown sugar, cinnamon, butter, and vanilla flavors. We’re using my favorite oatmeal cookie base and filling them with colorful milk chocolate M&Ms.

This is what I call a perfect stack!

oatmeal cookies

oatmeal M&M cookies

I originally published these cookies several years ago and after making them at least 1,294,587 times (probably underestimating there), I decided to spruce up the photos and make a couple slight changes to the dough including using more oats, less flour, and a touch of molasses for that classic oatmeal cookie flavor.


The Slow Bend Cookie

Like my oatmeal chocolate chip cookies, magic 5 cookies, oatmeal scotchies, and oatmeal raisin cookies, these are soft and chewy in the centers with buttery crisp edges. I’ve never had an oatmeal cookie quite like them. They’re so chewy and buttery that the cookies won’t immediately break when you bend them. That’s what I call a slow bend oatmeal cookie. No matter which add-in you use (raisins, M&Ms, chocolate chips, butterscotch morsels, etc), there’s enough chew to make a salt water taffy jealous. 🙂


oatmeal M&M cookie dough

Let’s Make Oatmeal M&M Cookies

  1. Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with brown sugar and granulated sugar until smooth. For extra flavor and chew, always use more brown sugar than granulated white sugar in oatmeal cookies.
  2. Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined.
  3. Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
  4. Add the extras: Beat in the oats and M&Ms on low speed. I usually use mini M&Ms so there’s more in each cookie. Regular size M&Ms work too.
  5. Chill: The cookie dough is pretty sticky, so chilling it is imperative. Without at least 30-60 minutes in the refrigerator, your cookies will spread into flat puddles. Chilling cookie dough is one way to guarantee thicker cookies.
  6. Roll: Roll cookie dough into balls and place on a lined baking sheet. I love using these baking mats. Since the cookie dough chilled, it’s much easier to work with.
  7. Bake: Bake the cookies at 350°F (177°C) for 11-12 minutes until lightly browned around the edges. The cookies might look under-baked, but they will continue to set as they cool.

oatmeal M&M cookie dough balls

oatmeal M&M cookies on baking sheet

oatmeal M&M cookies

3 Success Tips

  1. Molasses is an optional ingredient, but I find 1 Tablespoon makes them taste like grandma’s classic oatmeal cookies. I add it to nearly all my oatmeal cookies now!
  2. Use thick old-fashioned whole rolled oats, not quick oats. Quick oats are thinner and more powdery, so you’ll miss out on a lot of texture.
  3. This recipe calls for 1 cup (2 sticks; 230g) of room temperature butter. Room temperature butter is not warm or melted in the slightest. Rather, it’s cool to touch and about 65°F (18°C). If the butter is too warm, the cookies will over-spread, which completely ruins their texture (and appearance!).

Don’t forget to save a few M&Ms to stick into the tops of the cookies when they’re warm from the oven. I do this purely for looks, so it’s totally optional!

oatmeal M&M cookies

Let’s pretend the oats cancel out the butter and sugar. Basically health food here. THESE will be the only cookie you want for the rest of your life! (Not dramatic at all.) 😉

But in case you need more choices…

More Favorite Cookie Recipes

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oatmeal M&M cookies

Chewy Oatmeal M&M Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour
  • Yield: 3 dozen
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This is my favorite oatmeal cookie dough with big chewy oats and irresistible chocolate candies. I love using mini M&Ms so more candies are in every bite! Chilling the cookie dough for at least 30 minutes is imperative.


Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs*
  • 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
  • 1 Tablespoon molasses
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (240g) old-fashioned whole rolled oats*
  • 1 and 1/2 cups (240g) M&Ms*

Instructions

  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, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and M&Ms on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
  5. Cover and store leftover cookies at room temperature for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Oats: For these oatmeal cookies, I use and recommend old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  3. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  4. M&Ms: I recommend using mini M&Ms so there’s more in each bite. Regular M&Ms work too. If the M&Ms are larger, such as peanut M&Ms or peanut butter M&Ms, I recommend chopping them. If desired, grab an extra 2 Tablespoons of M&Ms and press a few into the top of each cookie when they’re warm from the oven. This is purely for looks!
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  6. Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2012.

Keywords: M&Ms, chocolate, oatmeal

84 Comments

  1. Sally saves the day! I was planning on bringing cookies to a friend’s house and I had started out making cookies from a new recipe (another site) and they weren’t holding – complete fail. 🙁 I quickly went to your site and looked for a recipe that would work with the ingredients I had on hand and found this. These were so easy and delicious. The recipients loved them as well and declared that these must be better than whatever I was going to make originally. I agree! Thanks so much, Sally!!!

  2. Hi Sally! This was my first time baking oatmeal cookies and they were absolutely delicious! I love that they don’t require much chilling time so I think this recipe will be on high rotation at my house!
    I’ve pre-ordered your recipe book, and it’s coming all the way to Australia 🙂 can’t wait to try out your other recipes!!
    Jess

  3. These look amazing and I’m about to make them today! One question…what can I do to make them if I don’t have a baking silpat or parchment paper?

  4. Thank you for using grams! I’ve been converting ingredients for years and have been doing it wrong. I stopped baking. Now, your recipies are working out and are the best ever! Every one I try is perfect!

  5. YUMM!
    I just finished baking these and they are DELICIOUS! I made them slightly bigger and rolled using your tower method and baked for an extra minute and they turned out perfect. Your recipes never disappoint!
    Thanks again for another delicious cookie recipe!!!

  6. Sally! I made these this weekend and WOW. I’ve been making cookies since I was about 8 years old and these could be the new go-to recipe! We had my sister’s bachelorette and had a party bus around Boston & they hit the spot. I also made sure our bus driver tried the best cookies I’ve ever made! Have an amazing time in Hawaii! Xo
    – Amy

  7. Let me say, I have never commented on a blog post before, but these cookies…
    I’ve been looking for a great oatmeal cookie for years. Finally found it! These are perfect! Thank you for the recipe!

  8. Oh these M&M cookies look great! I am doing a post about M&M’s and your recipe is going to be one of the features. My readers will LOVE it!

  9. I’ve already made three batches of these cookies in a week!! Everyone loves them, they go so fast. In fact, my mom said these were the best cookies I’ve ever made. I did alter them a bit though. We’re not fans of m and m’s so instead I added craisins, raisins, toffee bits and unsweetened shredded coconut OMG lol!! So good. .. I also added some sprinkles, because why not? The second and third batches I made I just put in craisins, raisins, coconut and white chocolate chips!! Absolutely delicious. I keep thinking about what else I could put in them… Maybe peanut butter 🙂

    Thank you for this amazing recipie… This is now my go to oatmeal cookie!!

  10. I have the dough chilling in my fridge right now! I saw the recipe and knew I couldn’t wait. I’ll how they are when I’m don’t but pretty sure they are being added to my Christmas baking list this yr 😉

    One question: I thought peanut butter would be good in them to, would you add peanut butter or peanut butter chips?

  11. I totally suck at making cookies. Over n over I’ve tried for only burnt or half raw or dry cookies.
    Thanks to your cookie recipe… I have made two whole batches of PERFECT cookies!!

    Awesomeness. .. thank you!!

  12. These cookies are great! I just baked them on the regular oven setting but was wondering if, in general, you use the convection or regular setting on the oven. Thanks – your recipes are so great!

  13. I’ve made these before and they were delicious! I am making them today for a Christmas party but the I want to bake them on convection because I feel it makes a better cookie (soft center with crispy edge)!! Do you have a recommendation for baking temp and time? Thanks, Nicole

  14. I just made these tonight on a whim because I had some leftover M&Ms from the holidays kicking around that needing something done with them (so I didn’t chow down on them all in one sitting!) and they.are.incredible. My brother practically melted when he popped one in his mouth. Definite keeper right here, wow!

  15. I made these for the SuperBowl in Patriots and Seahawks colors- seriously one of the best cookie recipes I have ever made. They are flying!!! I can’t wait to use the oatmeal cookie base with different types of m&m and other additions. Thanks for this new staple!!!!

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

    1. Sally when you bake anything that has whole candies, or chocolate chips etc. and you want to add some extra on top for looks, do you always place them on top once you remove the recipe from the oven to cool? Just was wondering what you recommended doing. Thanks, Vicki

      1. Hi Vicki! Yes, that’s what I usually do. I press a few add-ins (chocolate chips, M&Ms, nuts, etc) into the tops immediately when I take the cookies out of the oven when they’re still warm. This is just for looks!

  17. 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

  18. 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!

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

  20.                  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.

    1. 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.

  21.            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.

  22. 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!!!!

  23. 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! 

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

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