Oatmeal M&M cookies are thick, chewy, and loaded with oats, chocolate chips, and M&M’s for the perfect bite. The best and easiest cookie recipe that makes it hard to stop at just one!
Easy Oatmeal and M&M Cookies
These oatmeal M&M cookies are up there with the best cookie recipes on the blog, especially if you like a chewy chunky cookie loaded with add-ins! These are a cross between my classic oatmeal cookies and my M&M cookies so you get the hearty chewy oats and the extra crunch from the candy-coated chocolate bits in a thick, delicious cookie.
This chewy oatmeal M&M cookies recipe comes together easily in one bowl, a bit of chill time, and just 10 minutes in the oven. Such a simple cookie recipe, perfect for adding to your baking list this year and one that the kids will love getting involved in!
Reasons to Love this Recipe
- Texture. Biting into a chunky cookie that remains soft and chewy is the best.
- Taste. They’re irresistible…and then addicting. So, yeah…good luck.
- Easy. Everyone loves an easy recipe that takes minimal effort but yields amazing results.
- One bowl. Everything is done in one bowl making it super convenient but also makes for easy cleanup!
- Nonstick. Use a parchment-lined baking sheet or silicone baking mat so your cookies don’t stick to the pan. Don’t skip this!
- Soft butter. To cream the butter, it needs to be soft. Take it out of the fridge about 30 minutes before you begin.
- Chill time. Chilling the cookie dough means it won’t be too warm just before going into the oven. If the dough is too warm, it will spread too quickly and you’ll end up with thinner crispier cookies.
- Uniform size. Use a medium cookie scoop for the cookie dough balls that way the cookies will all be the same size. This helps with even baking.
- The second chill time. Important if you want thicker cookies.
- Softer cookies. To get softer cookies, take them out a little early. For crispier leave them in a little longer.
- Presentation. Just before placing the dough balls in the oven, add a few M&M’s and chocolate chips to the top of the cookie so they remain visible.
The Right Amount of Everything
Baking the perfect cookies relies heavily on correctly measuring ingredients, especially flour! Check out this post on how to measure flour for tips and tricks to getting perfect results every time.
- Swap the chocolate chips for raisins if you’re a fan of oatmeal raisin cookies.
- If you like a crispier cookie all around, use only white sugar instead of both.
- Use white chocolate chips, toffee bits or butterscotch chips for oatmeal butterscotch cookies.
- A little hint of cinnamon is always nice throughout the colder months.
- For a festive treat, use seasonal M&M candy. Red and green are always cute for M&M Christmas cookies. Or swap the regular size to make mini M&M cookies!
Leftover Cookie Dough
Knowing how to freeze cookie dough means nothing goes to waste but it also means having easy access to cookies anytime you want! Flash freeze the dough balls then store for up to 3 months.
Storing & Freezing
To store: Keep leftover cookies in an airtight container at room temperature for up to 3 days. Keeping them covered will lock in the moisture and help to keep the cookies from drying out.
To freeze: Once the cookies have completely cooled, transfer them to an airtight freezer-friendly bag or container. They will keep fresh for up to 3 months. Thaw at room temperature.
More Desserts You’ll Love:
Oatmeal M&M Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat. Cream the butter in a large mixing bowl until smooth, about 1 minute. Add in the sugars and mix until creamy. Add eggs and vanilla and mix until combined.
- Add oats flour, salt and baking soda. Stir just until combined. Then fold in M&M's and chocolate chips. Refrigerate the dough at least 15 minutes.
- Use a medium cookie scoop and scoop onto the prepared baking sheets. Press extra chocolate chips on top if desired. Refrigerate dough balls on the pan for 15-20 minutes if your prefer a little thicker cookie.
- Bake for 10 minutes, or until the edges are just light golden brown (the centers should look a little soft). Take them out a little early for softer cookies and bake a little longer for crispier cookies. Let rest on pan for 2 minutes and then transfer to a cooling rack to cool completely.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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