M&M oatmeal cookies combine chewy rolled oats, brown sugar and colorful chocolate candies in a soft-centered cookie with lightly crisp edges. This easy American-style recipe uses a brief chill to help the cookies bake up thick, while a few extra candies pressed on top make them look as good as they taste.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1½ cups (188 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) fine salt
- 1 teaspoon (3 g) ground cinnamon, optional
- 2½ cups (225 g) old-fashioned rolled oats
- 1 cup (200 g) M&M candies, plus ¼ cup (50 g) extra for topping
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, if using. Set the dry mixture aside. Line two baking sheets with parchment paper; do not grease them, since excess grease can encourage the cookies to spread.
- In a large bowl, beat the softened butter, brown sugar and granulated sugar with a hand mixer on medium speed for about 2 minutes, until creamy and evenly combined. Scrape down the sides of the bowl as needed. A stand mixer fitted with the paddle attachment also works.
- Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the vanilla. Add the flour mixture and mix on low speed just until no dry streaks remain; avoid overmixing, which can make the cookies tough.
- Fold in the oats and 1 cup (200 g) M&M candies with a sturdy spatula. Cover the bowl and chill the dough for 15 minutes. This short rest helps the oats hydrate and limits spreading without making the dough difficult to scoop.
- While the dough chills, heat the oven to 350°F (175°C). Position a rack in the center. Scoop rounded tablespoons of dough, about 1½ tablespoons (30–35 g) each, onto the prepared sheets, leaving about 2 inches (5 cm) between them. Arrange 12 cookies per sheet and press a few of the reserved candies onto each mound.
- Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly golden but the centers still look a little soft. Rotate the sheet once if your oven browns unevenly. The cookies will finish setting as they cool, so do not wait for the centers to look completely firm.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Repeat with the remaining dough. The recipe makes about 24 cookies; baking two sheets in separate batches gives the most even results.
Tips
- Measure flour by spooning it into the cup and leveling the top. Scooping directly from the bag can pack in too much flour and produce dry, dense cookies.
- Use softened—not melted—butter. It should give slightly when pressed while still holding its shape. If the dough feels very sticky after chilling, refrigerate it for another 10 minutes rather than adding extra flour.
- Old-fashioned rolled oats give these cookies their hearty, chewy texture. Quick oats can be used in the same quantity, but the result will be more compact and less distinctly chewy. Avoid steel-cut oats, which do not soften sufficiently in this bake.
- For consistently soft centers, take the cookies out when the edges are set and the middle appears slightly underdone. Leaving them on the hot tray for 5 minutes is part of the baking process.
Serving Suggestions
Serve the cookies once cool enough to handle, or while slightly warm with a glass of milk, coffee or tea. For a simple dessert, pair one with vanilla ice cream or crumble it over a bowl of ice cream just before serving. If serving a crowd, arrange them on a platter after they have cooled completely so the candies and edges stay intact.
Variations
Replace up to ½ cup (75 g) of the M&Ms with chocolate chips, chopped toasted pecans or walnuts. Nuts add crunch, while chocolate chips make the cookies richer. For a seasonal look, choose candy colors to suit a holiday or celebration; use the same total amount so the dough keeps its balance.
For a little more spice, use 1½ teaspoons (4 g) cinnamon or add ¼ teaspoon (0.5 g) ground nutmeg. You can omit the cinnamon altogether for a classic buttery, brown-sugar flavor. To make the cookies smaller, scoop level tablespoons and start checking them at 8 minutes; the yield will be higher and baking time shorter. Avoid changing the oven temperature, which can cause the edges to overbrown before the centers are ready.
Storage and Reheating
Cool the cookies completely, then store them in an airtight container at room temperature for up to 5 days. Keep them out of direct sunlight and away from heat, which can soften the candies. To help retain a soft texture, place a small piece of bread in the container and replace it if it dries out; do not let the bread touch the cookies if you prefer crisp edges.
For longer storage, freeze cooled cookies in a freezer-safe container or bag for up to 3 months, separating layers with parchment. Thaw at room temperature for about 30 minutes. To warm a cookie, microwave it for 8–10 seconds; heat briefly and check before adding more time, since the candies can become hot. Refrigerate dough only if baking within 2 days, tightly covered, or freeze it in scoops for up to 3 months and bake from frozen, adding about 1–2 minutes.
Frequently Asked Questions
Why did my M&M oatmeal cookies spread too much?
Butter that is too warm, flour that was undermeasured or skipping the chill can all contribute. Chill the dough for at least 15 minutes, use properly softened butter and check that the oven is fully heated before baking.
Can I make the dough ahead?
Yes. Cover and refrigerate the dough for up to 2 days. Let it sit at room temperature for 10–15 minutes if it is too firm to scoop, then bake as directed. For longer storage, freeze individual dough portions.
Can I use quick oats instead of rolled oats?
Yes, use 2½ cups (225 g). The cookies will have a softer, more uniform texture and less chew. Do not substitute steel-cut oats, which remain too firm in this recipe.
How can I tell when the cookies are done?
Look for lightly golden, set edges and centers that still appear soft. They will firm up during the 5-minute rest on the baking sheet. If your oven runs hot, begin checking at 9 minutes.
Can I make these cookies without a mixer?
Yes. Use a sturdy wooden spoon or spatula to cream the softened butter and sugars until smooth, then mix in the eggs and vanilla. It takes more effort, but the remaining ingredients can be folded in by hand.
Can I use salted butter?
Yes. Use 1 cup (227 g) salted butter and reduce the added fine salt to ¼ teaspoon (1.5 g). Salt levels vary by brand, so this adjustment keeps the cookies from tasting overly salty.
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