When life (or Halloween) gives you leftover M&M’s whattya do? Well you could just eat them of course. Or you can make these delightful little Oatmeal M&M cookies. You’d be stretching out the candy craze and adding something healthy to the mix too (gotta love oats.) Win win, right? And in the case of this particular day, election day in America, you’d be finding a way to calm some nerves with a little stress baking/ eating while you’re at it.
These cookies are so yummy. Just crisp enough on the edges while still being nice and chewy in the center. And the oats, little candy-coated chocolates, chocolate chips and walnuts just add to the party with some fun texture contrast and lots of flavor. Not to mention, these are easy to make and can even be scooped and frozen to be baked up whenever you or the fam needs a sweet indulgence. No need to eat them all this week. (In case you’ve just come out of a sweets-filled Halloween weekend like us.) But, of course no judgement here if they are all gobbled up right away because, well again, the nerves.
Here’s how easy these cookies are to put together:
- Cream the butter, sugars and salt using an electric mixer or hand mixer.
- Add the eggs one by one followed by the vanilla and mix until combined.
- Add the flour and baking soda and mix just until halfway combined.
- Then add the oats, M&Ms, chocolate chips and walnuts and mix for just a few seconds more with the mixer then finish folding the batter by hand with a spatula. (This will give you the most tender cookies.)
- Scoop the dough into rounds and chill for at least 30 minutes. (Important step.) Meanwhile, preheat the oven and line cookie sheets with parchment paper (if baking right away.)
- Then bake in the preheated oven for about 10 minutes until the edges are golden brown and the centers are just set but still soft.
- Cool the cookies on the pan for a few minutes then transfer to a wire rack to cool completely or as long as you’re able to wait until you enjoy them.
There’s not much more that probably needs to be said here. Cookies are a crowd pleaser and surely always get the popular vote. And if they happen to contain oats, chocolate chips and chocolate candies combined, no doubt they’ll be a winner.
Wishing you peace today and a few therapeutic sweet treats too.
Oatmeal M&M Cookies
Ingredients
- 8 oz (1 cup) unsalted butter, room temp
- 1 1/4 cups (250g) light brown sugar
- 1/4 cup + 1 tbsp (63g) granulated sugar
- 1 tsp kosher salt
- 2 lg eggs
- 1 1/2 tsps pure vanilla extract
- 1 3/4 cups (224g) all-purpose flour
- 1 3/4 cups (158g) old-fashioned oats
- 1 tsp baking soda
- 1 1/2 cups M&Ms
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
Instructions
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Preheat the oven to 350°F /177°C. Line baking sheets with parchment paper or silicone baking mats. Set aside.
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In a large bowl using a handheld mixer or a stand mixer, cream the butter, sugars and salt on low speed about 30 seconds to combine. Then turn up the mixer to medium-high and continue to mix until light and fluffy, about a minute or two more, scraping down the sides of the bowl as needed to combine. (Don't over-cream, as far as you might for a cake, or you will have cookies that will spread too much.)
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Turn the mixer back down to medium-low and add the eggs one by one until just combined, then add the vanilla. Scrape down the sides of the bowl.
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Add the flour and baking soda and mix on low just until the flour is about halfway combined. Then add the oats, M&Ms, chocolate chips and walnuts and mix just another few seconds. Then finish the cookie dough by folding the rest by hand with a spatula until everything is just combined.
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Use an ice cream scoop (my preferred method) or two spoons to scoop the dough into rounds onto a cookie sheet. (I get about 2 dozen.) Then chill the dough for at least 30 minutes before baking.
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When ready to bake, preheat the oven to 400°F /200°C. Line baking sheets with parchment paper or silicone baking mats.
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Place the chilled dough rounds onto the prepped cookie sheets about 3 inches apart and bake for about 10-11 minutes until golden brown at the edges and the centers are still soft but not wet.
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Once the cookies are out of the oven, you can place a few more M&Ms or chocolate chips on the tops gently, if you want to make them look prettier. (completely optional) Then allow the baked cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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The cookies can be stored at room temp for about 4-5 days or stored in the refrigerator two weeks.
Recipe Notes
*The dough will keep in the refrigerator for 4 days or the scooped rounds can be frozen in a freezer-safe container or zip-top bag for 3-4 months. The frozen rounds will need an extra minute or two in the oven.
