High Altitude Oatmeal M M Cookies
Elevate your cookie game with these irresistible High Altitude Oatmeal M&M Cookies! Specially adapted for higher elevations, these treats are perfectly soft and chewy, boasting a delightful blend of hearty old-fashioned oats and colorful, chocolatey M&M candies. Infused with a hint of cinnamon and vanilla, every bite bursts with warm, comforting flavors. The recipe balances sweetness and texture beautifully, ensuring success even in challenging baking conditions. Ideal for bringing a pop of color to your dessert table or as a sweet snack for outdoor adventures, these cookies are quick to prepare and bake in under 30 minutes. With this no-fail recipe, you'll have a batch of crowd-pleasing cookies that stay fresh and delicious for days!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup, packed Brown sugar
- 0.5 cup Granulated sugar
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 2.5 cups Old-fashioned rolled oats
- 1.5 cups M&M candies
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the rolled oats and M&M candies until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the back of the spoon or your fingers.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will firm up as they cool.
Allow the cookies to cool on the baking 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 one week, or freeze for longer storage.
Nutrition Facts
Calories |
3533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 564.1 g | 205% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 247.0 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 347 mg | 27% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1381 mg | 29% | |
*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.
