Chocolate Chip or M M Oatmeal Cookies
Dive into the perfect fusion of comfort and indulgence with these Chocolate Chip or M&M Oatmeal Cookies! Infused with the heartiness of old-fashioned rolled oats, a touch of aromatic cinnamon, and your choice of melty chocolate chips or colorful M&M candies, these cookies offer a delightful blend of texture and flavor in every bite. With just 15 minutes of prep time, this easy-to-follow recipe combines pantry staples like brown sugar, unsalted butter, and vanilla extract to create irresistibly chewy cookies that are golden on the edges and soft at the center. Whether you're baking for a crowd or indulging in an afternoon treat, these oatmeal cookies are sure to steal the show. Perfect for cookie lovers of all ages, they’re quick, versatile, and utterly delicious—ideal for a nostalgic dessert or a sweet snack!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 3 cups Old-fashioned rolled oats
- 1.5 cups Chocolate chips or M&M candies
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Stir in the rolled oats by hand until evenly incorporated, then fold in your choice of chocolate chips or M&M candies.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look just set. Be careful not to overbake.
Remove from the oven and let the cookies rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve immediately, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 20.5 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 110 mg | 2% | |
*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.
