These delicious M&M oatmeal cookies catch your eye and tame your chocolate cravings, with no chilling time! These ferocious cookies satisfy your sweet tooth while appeasing your senses for a chewy and rich treat.
2 cupsM&Msor 1 cup M&Ms, 1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 375 degrees and line two large baking sheets with parchment paper.
Cream the butter and sugars until creamy in a stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer.
Mix in the egg, egg yolk, & vanilla until fully incorporated. Scrape down the sides of the bowl throughout the mixing time.
Combine the flour, salt, and baking soda in a small mixing bowl. Whisk together briefly with a fork and then add to the butter mixture.
Mix the dry ingredients into the creamed butter mixture until combined and no streaks of flour remain.
Mix the oatmeal into the dough. At this point the dough should be stiff.
Stir the M&Ms into the cookie dough.
Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing them 1 ½-2 inches apart.
Bake the cookies for 9-12 minutes or until the cookies turn golden brown around the edges, turning halfway through the baking time.
Move trays to a cooling rack and let cool for 5-10 minutes, then move the cookies directly to the cooling rack and let them cool fully to room temperature. Enjoy!
Notes
Storage Directions
Storage: These cookies stay delicious at room temperature for up to 3 days in an airtight container.
Freezing: Freeze the batch of cookie dough in an airtight container for up to 3 months. Pre-scoop the cookie dough balls for ease the next time you bake a batch. Bake the
Recipe Tips
If making these cookies at high altitude, increase the flour to 2 cups (or 240g).
To Make Monster Cookies – Substitute ¼ cup of butter and ½ cup of creamy peanut butter for the unsalted butter, and follow the recipe directions as listed, stirring in a mixture of M&Ms and semi-sweet chocolate chips.
Additional Mix-Ins – Create your own version of oatmeal cookies by adding in your own mix-ins. I recommend adding in ½ cup of any of the following ingredients: dark chocolate chunks, white chocolate chips, crushed pecans, peanut butter chips, or toffee chips.
Gluten-Free: To make gluten-free chewy oatmeal cookies with M&Ms, substitute the same amount of gluten-free flour in place of the all-purpose flour and use certified gluten-free oats.
Dairy-Free: To make these oatmeal cookies dairy-free, substitute vegan butter for unsalted butter and vegan M&Ms or chocolate chips for M&Ms.