Just so we’re all clear, WordPress will not let me make the title of this post “M&M oatmeal cookies.” without changing it to “M&M oatmeal cookies.” and it’s really, really bothering me.
I wrote about this cookie recipe back in 2012 and I still feel the exact same about it now as I did then. (I am also still scarred from that video experience, but that’s another story.) This cookie recipe is the best! It makes 12 big cookies or 15 normal sized ones, which is just perfect when you’re not baking for an army. Plus, you can customize it Any. Way. You. Want.
Seriously! I’ve done craisins and white chocolate chips, pretzels and peanut butter chips, dark chocolate chips and coconut flakes… Every combination is just as good as the last.
I’m sure you’ve seen them: blue bag, so cute, dying to be used as more than just a candy bowl filler… I spotted the mini M&Ms at the grocery store and knew exactly how I’d use them.
Before I share the recipe, a quick Hank break. Also, doesn’t he look like Max from The Grinch?
A few tips about these cookies:
- Form the dough balls and then refrigerate them for at least an hour or so, seriously – it’s how you get thick, chewy cookies.
- If you want them to be picture perfect, push some M&Ms (or whatever filling you’re using) into the tops of the cookie dough balls before baking.
- Make sure you either have friends over when these come out of the oven or that you have super-strong willpower…you’ll need them/it in order to avoid devouring the whole pan!
1 stick unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 1/4 cups all purpose flour
3/4 cup rolled oats
pinch of salt
1/2 teaspoon baking poweder
1 teaspoon cinnamon
1 1/4 cups mini M&Ms
Cream the butter and sugars with a stand or hand mixer until light and fluffy, about 2 minutes. Add egg and vanilla, then beat on medium speed until combined. In a separate bowl, whisk the flour, oats, salt, baking powder and cinnamon until combined, then slowly add the dry mixture to the wet ingredients, beating with each addition until thoroughly combined. Fold in mini M&Ms, then form into golf ball sized cookie dough balls. Place on a cookie sheet covered with parchment paper, then refrigerate for at least an hour. When ready to bake, preheat your oven to 375 degrees and bake the cookies for about 10 minutes, or until the dough is just barely set.