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!
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.
Notes
To store: Store in an airtight container at room temp for up to 3 days.Leftover dough: Form dough into balls and add to baking sheet. Place sheet in freezer until dough has hardened. Remove from freezer and add to freezer bag. Store in freezer until ready to bake, about 2-3 months.Freezing: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature or heat in the microwave until warm.