Oatmeal M&M Chocolate Chip Cookies
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.
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