These M&M Oatmeal Cookies are thick and chewy oatmeal cookies full of classic M&M's! Every bite has hearty oats, brown sugar, and sweet chocolate M&M's for the perfect bite.
Sometimes you just need a cookie, and these M&M Oatmeal Cookies hit the spot every time! M&M's are one of my favourite chocolate candies, so adding them into oatmeal cookies was a no brainer for me.
They're chewy in the middle, with crispy buttery edges. They come together in 10 minutes with no chill time required. Add this chunky cookie recipe to your cookie rotation and you won't regret it!
Whether it's for a bake sale, a holiday, or just a weekend bake with the kids, these cookies are such a delight. You can even customize the M&M colours according to the holiday!
Step by step instructions
Here is how to make and bake these M&M Oatmeal Cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Combine dry ingredients. In a bowl add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 2 - Whisk butter and sugars. In a large bowl, whisk melted butter, white sugar, and brown sugar together.
Step 3 - Add in eggs and vanilla. Whisk in the eggs and vanilla for 2 minutes until well combined.
Step 4 - Combine. Add the dry and wet ingredients together. With a spatula, gently fold just until a cookie dough forms. Do not over-mix!
Step 5 - Add in M&M's. Mix in the M&M's just until well incorporated, don't over-mix!
Step 6 - Scoop and bake. Bake 6 cookies at a time for 13-15 minutes or until the edges begin to golden brown and the middles still look slightly puffy.
Allow to cool on the baking tray, and enjoy!
FAQ
How do I store these cookies?
They are best served fresh day of. Store in an airtight container on the counter for 3 days, or in the refrigerator for up to 1 week.
Can I use mini M&M's?
Yes, mini or regular-sized both work well.
Can I use instant oats instead of rolled oats?
No. You can use large flake oats, or rolled oats in this recipe. Instant/quick oats are to small.
Can I make these cookies gluten-free?
Yes. You can substitute the flour for a 1:1 gluten-free flour.
How do I make this recipe eggless?
I haven't tried making this recipe eggless. You can try a flax egg, 1/4 cup of applesauce, or your favourite egg substitute. I can't guarantee results.
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M&M Oatmeal Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/3 cups rolled oats
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsps cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cups unsalted butter melted and cooled*
- 1/2 cup white sugar
- 1/3 cup light brown sugar
- 1 tbsp vanilla
- 2 large eggs room temperature
- 1 cup M&M’s
Instructions
- Preheat the oven to 350℉/176℃. Line two baking trays with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of the ingredients.
- In a bowl, add the flour, rolled oats, cinnamon, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1 1/3 cups rolled oats, 1/2 tsp baking powder, 1 tsp baking soda, 2 tsps cornstarch, 1/2 tsp cinnamon, 1/4 tsp salt
- Into a large bowl, add the melted butter, brown sugar, and white sugar. Whisk to combine and set aside.3/4 cups unsalted butter, 1/2 cup white sugar, 1/3 cup light brown sugar
- Add in eggs and vanilla. Continue to whisk for 1-2 minutes until well combined.1 tbsp vanilla, 2 large eggs
- Add the dry ingredients in and gently stir with a spatula until a soft cookie dough forms. Do not over-mix!
- Add in the M&M's and stir a few times to combine.1 cup M&M’s
- Scoop 6 cookies per baking tray, spacing them apart from one another evenly. Add extra M&M's on top (optional).
- Bake for 13-15 minutes or until the edges are a light golden brown and the middles are still slightly puffy. The cookies will continue to bake as they cool. Enjoy!
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