These Oatmeal M&M Chocolate Chip Cookies are a delightful treat combining chewy oats, colorful M&Ms, and rich chocolate chips. Perfect for any occasion, they bring a fun twist to classic cookies.
In a small town, nestled between rolling hills and blooming wildflowers, lived a woman named Nora. She was known far and wide for her delicious cookies, but there was one recipe that held a special place in her heart: Oatmeal M&M Chocolate Chip Cookies.
Nora’s love for baking began as a child, watching her grandmother whip up batches of cookies in their cozy kitchen. The warm aroma of butter and sugar would fill the air, wrapping them in a sweet embrace. Every Sunday afternoon, they would gather together, flour dusting their noses, laughing and sharing stories. It was during these moments that Nora learned the magic of baking and the joy it could bring to others.
As the years passed, Nora carried on the tradition, baking her grandmother’s cookies for family gatherings and community events. But it wasn’t until one chilly autumn day that the Oatmeal M&M Chocolate Chip Cookies became a symbol of hope and joy for the entire town.
That day, the school was hosting a charity bake sale to raise funds for the local children’s shelter. Nora decided to bake her famous cookies, knowing how much the kids loved them. She set to work in her kitchen, mixing the butter and sugars, adding the oats, chocolate chips, and vibrant M&Ms that would bring smiles to every child’s face. As she scooped the dough onto the baking sheets, she could already picture the excitement in the children’s eyes when they saw the colorful treats.
After hours of baking, the kitchen was filled with the mouthwatering scent of fresh cookies. Nora carefully packed them in a large jar, adorned with a ribbon and a note that read, “A little sweetness for those who need it most.” With her heart full, she made her way to the school, the jar cradled in her arms like a treasure.
When she arrived, the sight of smiling children, eager parents, and enthusiastic teachers filled her with warmth. As she placed the cookie jar on the table, it quickly became the centerpiece of the bake sale. The children lined up, their eyes wide with anticipation, each one excited to grab a cookie that sparkled with the colors of joy.
That day, the Oatmeal M&M Chocolate Chip Cookies didn’t just satisfy sweet cravings; they brought people together. Parents reminisced about their childhood favorites while children laughed and enjoyed every bite, sharing stories and friendships over warm cookies.
Nora’s cookies raised enough money to support the shelter for several months, but more importantly, they created a moment of unity in the community. As the sun began to set, casting a golden glow over the town, Nora felt a deep sense of fulfillment. She realized that the cookies were not just about taste; they were about the love and memories that came with each bite.
From that day on, the Oatmeal M&M Chocolate Chip Cookies became a staple at every community gathering, a reminder of the warmth of home and the power of kindness. And Nora, with her cookie jar full of sweet memories, continued to bake, spreading joy one cookie at a time.
Ingredients for Oatmeal M&M Chocolate Chip Cookies
- egg
- unsalted butter, softened
- light brown sugar, packed
- granulated sugar
- vanilla extract
- traditional whole rolled oats (avoid instant or quick-cook varieties)
- all-purpose flour
- baking soda
- salt (or to taste)
- M&Ms (plus more for topping)
- semi-sweet chocolate chips
How to Make Oatmeal M&M Cookies
- Beat together the egg, butter, sugars, and vanilla until creamy.
- Incorporate the dry ingredients into the mixture.
- Carefully fold in the M&Ms and chocolate chips, then scoop the dough into balls about 1/4 cup in size.
- Refrigerate the dough for a minimum of 2 to 3 hours.
- Once the dough has chilled, bake the cookies until the edges are firm and the tops are slightly set, even if they look a bit undercooked, pale, and glossy in the center.
- Allow the cookies to cool on the baking sheets until you’re ready to enjoy them!
Remember to Chill the Dough!
Chilling the cookie dough is crucial to achieving the perfect texture. If you skip this step, the cookies may spread too much during baking, resulting in flatter cookies.
Frequently Asked Questions
Can I Use Instant Oats?
No, it’s best to use old-fashioned whole rolled oats for this recipe. Instant oats will change the texture and consistency of the cookies, resulting in a mushier cookie.
Can I Omit the Oatmeal?
While you can omit the oatmeal, it will alter the recipe significantly. The oats provide a chewy texture and contribute to the cookie’s overall flavor. If you prefer a cookie without oats, consider making classic chocolate chip cookies instead.
Do I Have to Chill the Cookie Dough?
Yes, chilling the dough is recommended. It helps the flavors meld and prevents the cookies from spreading too thin during baking.
What Size Cookie Scoop Should I Use?
A large cookie scoop (approximately ¼ cup) is ideal for this recipe. However, you can use a smaller scoop for smaller cookies—just remember to adjust the baking time accordingly.
Why Do You Use a Silpat Baking Mat? What Can I Use Instead?
A Silpat mat provides a non-stick surface for baking, ensuring even heat distribution and easy cookie removal. If you don’t have a Silpat mat, you can use parchment paper or lightly grease your baking sheet with cooking spray.
Storage and Make-Ahead Recommendations
- Storage: Keep the baked cookies in an airtight container at room temperature for up to one week. For longer storage, place them in the freezer for up to 6 months.
- Make-Ahead: You can prepare the cookie dough in advance and store it in the refrigerator for up to 5 days or in the freezer for up to 4 months. Bake only the desired number of cookies and keep the remaining dough for later.
Oatmeal M&M Chocolate Chip Cookies
Equipment
- 1 large cookie scoop
- 1 Silpat baking mat (or parchment paper)
Ingredients
- 1 large egg
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups of classic whole rolled oats not instant or quick-cooking
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup M&Ms plain or your choice, plus more for topping
- ½ cup semi-sweet chocolate chips
Instructions
- Mix Wet Ingredients: In a stand mixer bowl fitted with the paddle attachment (or a large mixing bowl with an electric mixer), add the egg, softened butter, brown sugar, granulated sugar, and vanilla extract. Mix on medium-high speed until the mixture is creamy and thoroughly combined, for approximately 4 minutes.
- Add Dry Ingredients: Stop the mixer, scrape down the sides of the bowl, and add the rolled oats, flour, baking soda, and salt. Mix on low speed until just combined, taking about 1 minute.
- Incorporate M&Ms and Chocolate Chips: Stop again to scrape down the bowl, then add the 1 cup of M&Ms and the chocolate chips. Mix on low speed until just combined, around 15 to 30 seconds.
- Shape the Dough: Using a large cookie scoop (approximately ¼ cup) or your hands, form about 12 equal-sized mounds of dough. Roll each into a ball and flatten slightly. For visual appeal, place a few extra M&Ms on top of each mound.
- Chill the Dough: Place the dough mounds on a plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days. Chilling is essential to prevent the cookies from spreading too much during baking.
- Preheat and Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with a Silpat liner or spray with cooking spray. Arrange the chilled dough mounds on the baking sheet, leaving at least 2 inches between each. Bake for 11 to 12 minutes, or until the edges are set and the tops are just firm, even if they appear slightly undercooked in the center. Avoid overbaking; the cookies will firm up as they cool.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes before serving. It’s best not to transfer them to a wire rack as they will continue to set while cooling.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 6 months.
- Unbaked cookie dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 4 months. Consider baking only the desired amount and saving the rest for later.
Nutrition Information (per cookie)
- Calories: 324 kcal
- Carbohydrates: 42 g
- Protein: 4 g
- Fat: 16 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Cholesterol: 37 mg
- Sodium: 165 mg
- Potassium: 109 mg
- Fiber: 2 g
- Sugar: 27 g
- Vitamin A: 299 IU
- Vitamin C: 0.1 mg
- Calcium: 43 mg
- Iron: 2 mg
These Oatmeal M&M Chocolate Chip Cookies are more than just a sweet treat; they’re a delightful blend of chewy oats, colorful M&Ms, and rich chocolate chips that will satisfy any sweet tooth. With a simple process that involves creaming the wet ingredients, mixing in the dry, and allowing the dough to chill, you’ll create cookies that are both fun and delicious. Perfect for sharing with family and friends or simply enjoying on your own, these cookies are sure to bring joy and nostalgia with every bite. So, gather your ingredients, follow the steps, and indulge in the warmth and happiness that homemade cookies bring to your kitchen!
