Chewy Oatmeal and M M Cookies
Indulge in the ultimate treat with these Chewy Oatmeal and M&M Cookies—a perfect fusion of hearty rolled oats and colorful, chocolatey M&M candies. These cookies boast a soft and chewy texture thanks to a rich base of butter, brown sugar, and a hint of cinnamon for warmth. Quick to prepare in just 15 minutes, this recipe is ideal for bake sales, after-school snacks, or a cozy dessert. The buttery dough is folded with 3 cups of old-fashioned oats for a wholesome bite and studded with vibrant M&Ms for a fun, nostalgic twist. Bake to golden perfection in under 10 minutes, and enjoy cookies that are crisp at the edges yet irresistibly tender in the center. Whether you're making them for a crowd or storing leftovers in an airtight container, these cookies are a sweetly satisfying treat that stays fresh for days.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Light brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1.5 cups M&M candies
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the rolled oats and M&M candies using a spatula or wooden spoon, ensuring the mix-ins are evenly distributed throughout the dough.
Scoop out 1.5-tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers still look soft. Do not overbake; the cookies will continue to cook as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 599.8 g | 218% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 300.7 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 430 mg | 33% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
