These M&M oatmeal cookies combine the chewy texture of classic oatmeal cookies with the colorful crunch of M&M candies. A treat that’s as fun as it is delicious! These colorful cookies are perfect for kids, parties, or anyone craving a sweet snack. Not only are they easy to make, but they also bring a playful twist to the traditional oatmeal cookie.
Tips for the Perfect M&M Oatmeal Cookies
For the known crunch, use old-fashioned rolled oats instead of quick oats. Rolled oats give the cookies a chewier bite that pairs perfectly with the M&M candies. Quick oats, on the other hand, may lead to a denser cookie since they break down more quickly.
Chill the dough for 20–30 minutes before baking. This helps the cookies hold their shape better in the oven. It will result in a thicker, more satisfying result.
Another tip is to mix some M&Ms directly into the dough, but reserve a few to press onto the tops of the cookies before baking. As with every good cookie, but especially oatmeal cookies, counts: Slightly underbake them if you prefer a softer, chewier cookie, they will firm up on the baking sheet after you take them out of the oven!
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Step by Step
Start Preparation- Cream the soft butter and sugars until smooth with a paddle attachment. Add the egg and vanilla and continue mixing. Slowly add in the dry ingredients. Mix together until just combined. Be careful not to overmix. Fold in the mini m&ms by hand.
- Refrigerate the dough for 20 minutes.
- Preheat oven to 325° F (160° C).
- With a tablespoon cookie scoop, measure and roll dough. Place onto an ungreased baking sheet or silicon mat. Bake for 10-11 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack.
Nutrition
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