Colorful, flavorful, and fun these M&M Oatmeal Cookies are a family favorite. With easy and tasty ingredients these are the perfect cookie all year long.
I’m a sucker for a good oatmeal cookie. There is always debate about chocolate chip or raisin, well I say how about M&M’s? Because that is the route I’m going here.
These M&M Oatmeal Cookies are soft, chewy, and a hit with young and old. These are one of the first cookies I started making when I started baking.
I have loved them ever since, they have been adapted over the years to get them how I want them and I wanted to share them with all of you because I know you’ll enjoy them.
If you are a baker you will usually have all the ingredients on hand, I’m a huge lover of M&M’s so I actually usually have those on hand at all times as well.
I know others might not, but just run-up to the local store and grab some and you should be set to go in making these tasty cookies.
They are really effortless and are fun to get little hands to help you make them! I know that kids have always loved helping me make these.
What I love about baking with M&M’s is they really fit well into any kind of situation. From just snacking, to office party recipes or class party recipes! Of course, you can use any kind of M&M that you like!
Some of my other favorite cookie recipes we have on our site include: Soft Coconut Chocolate Chip Cookies, S’mores Cookies and Mini Monster Cookies.
WHY THIS RECIPE WORKS:
- With easy pantry staple ingredients these can be whipped up in no time.
- They do not need to be chilled.
- You can easily double the batch to have more to serve or to keep for later.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Baking soda
Kosher salt
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Quick oats
M&Ms
HOW TO MAKE M&M OATMEAL COOKIES:
- Preheat the oven to 350 degrees. Line sheet trays with parchment paper, set aside.
- In a large bowl whisk together the flour, baking soda and salt, mix well and set aside.
- With a hand mixer in a large bowl or in a stand mixer with the paddle attachment, beat the butter and both sugars until creamy, 2 minutes.
- Add eggs, one at a time. Then add in the vanilla, mix well.
- Add the flour mixture in batches until thoroughly combined. Scrape down the sides as needed.
- Next add the oats and mix. Lastly add the M&Ms and stir to combine.
- With a tablespoon-sized cookie scoop, drop rounded tablespoonfuls of the dough on the lined sheet trays. Make sure the cookies are about 2 inches apart.
- Bake for 9-10 minutes or until lightly golden brown. Take out of the oven and let cool on the cookie sheet for a minute.
- Using a spatula take cookies off the cookie sheet and let them cool completely on a wire rack.
WHAT M&M’S SHOULD I USE?
This really depends on your flavor preference! We use regular milk chocolate M&M’s for this recipe and we used full-sized M&M’s.
You can use peanut butter flavor (SOOOO GOOD) as well, mini M&M’s work great too especially if you want to mix it up and add in some chocolate chips.
Play around with what you like, these are also fun to make for holidays because you can use the holiday-themed M&M’s for each holiday!
QUICK COOKING OR ROLLED OATS?
We use quick-cooking oats for these. You can use rolled oats as well, there are some subtle differences between the two when using in cookies.
If you use the quick-cooking as we do here then you will get a more soft and moist cookie since the oats cook quicker and are broken down more.
If you are using rolled oats you will have a more chewy cookie that tastes of the oat flavor. They won’t be as soft because the oats are different but they will still work.
So if you only have one on hand you can use either or, but we highly prefer using the quick-cooking oats for these M&M Oatmeal Cookies.
HOW TO STORE:
These cookies can be stored in an airtight container where they will keep at room temperature for up to 3 days, or in the refrigerator for 5.
These can also be frozen in a few different ways. Freeze cookie dough before baking by portioning the cookie dough into balls.
Place them on a parchment paper-lined baking sheet and place them in the freezer until frozen, about 2-3 hours. Place the frozen cookie dough into a freezer-safe bag, and put it back in the freezer. They should keep for up to 6 months.
When ready to bake, place the frozen cookie dough on parchment-lined sheet trays, 3-4 inches apart. Bake per the direction of the recipe, checking to make sure they are done. They may need a couple of minutes longer to bake since they were frozen.
To freeze already baked cookies, let them fully cool then place them on a parchment paper-lined cookie sheet and freeze. Once frozen, remove to freezer bag and place in the freezer, they should keep 3-4 months. Let defrost on the countertop before eating.
TIPS AND TRICKS:
- We like milk chocolate M&M’s in this recipe but feel free to use other kids, see tips above.
- Quick-cooking oats are what we prefer to use for this recipe but you can use rolled oats but you will get a different texture and slightly different flavor.
- You can add in chocolate chips if you’d like.
- These can be frozen, see my tips above.
- Double this batch easily.
If you are looking for a tasty and easy cookie recipe that will feed a crowd and are great all year long then you need to try my M&M Oatmeal Cookies.
If you like this recipe you might also like:
- M&M Chocolate Chip Peanut Butter Cookies
- No Chill Chewy Chocolate Chip Cookies
- Reese’s Peanut Butter Cup Cookies
If you’ve tried these M&M OATMEAL COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
M&M Oatmeal Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 14 Tablespoons unsalted butter softened
- ¾ cup light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups quick oats
- 2 cups M&Ms
Instructions
- Preheat the oven to 350 degrees. Line sheet trays with parchment paper, set aside.
- In a large bowl whisk together the flour, baking soda and salt, mix well and set aside.
- With a hand mixer in a large bowl or in a stand mixer with the paddle attachment, beat the butter and both sugars until creamy, 2 minutes.
- Add eggs, one at a time. Then add in the vanilla, mix well.
- Add the flour mixture in batches until thoroughly combined. Scrape down the sides as needed.
- Next add the oats and mix. Lastly add the M&Ms and stir to combine.
- With a tablespoon-sized cookie scoop, drop rounded tablespoonfuls of the dough on the lined sheet trays. Make sure the cookies are about 2 inches apart.
- Bake for 9-10 minutes or until lightly golden brown. Take out of the oven and let cool on the cookie sheet for a minute.
- Using a spatula take cookies off the cookie sheet and let them cool completely on a wire rack.
Nutrition
Comments & Reviews
Kristy says
I love M&M’s cookies, these look delicious with the oatmeal added to them! #client
Kelley says
Those look great. I would like to try them with my favorite M&M: peanut butter!
Betty Lou says
This recipe would be a great Christmas cookie with red and green M and Ms. Very kid friendly. Thanks for sharing. Going to pin you recipe so I don’t forget.
Jess says
How festive! 🙂
Thanks for joining the Link Up this week!
Vanessa! (@withgreatheart) says
These look delicious! My mouth immediately watered haha
Vanessa
http://www.withgreatheart.com
Foodista says
Saw this recipe on the Not Just a Housewife Link Share and had to check it out. Love the combination of oatmeal and M & Ms!!!
Cindy ~Hun... What's for Dinner? says
Your oatmeal cookies look so fun! Thanks so much for sharing at Simple Supper Tuesday, this week.
Kristina & Millie says
Cookies look delish! Pinned too 🙂 Thanks for linking to Snickerdoodle Sunday!
Cynthia says
This is a great combination of two awesome desserts. I’ll have to try different kinds of M&Ms. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
Beverly says
I love M&M’s. I have two bags in the pantry so I will be making them tomorrow. Thanks for the recipe. Yummy!
Bev
Allison @ Dream a Little Bigger says
They look so tasty, but the colors are really the star of the show, aren’t they? I can imagine everybody wanting to snap up one of these. Great recipe! Thanks for linking up at Link It or Lump It this week!
Ginger says
You just can’t go wrong with chocolate. Well, I suppose you can if you pair with fish or something, but who would do that! 🙂 Anyway, LOVE M&M cookies! Thanks for linking up to Gingerly Made’s Show & Tell.
Debi and Charly @ Adorned From Above says
Hi Dana,
These cookies look delicious. Thank you so much for sharing with Adorned From Above’s Link Party. We love having your join the fun.
Debi and Charly @ Adorned From Above
http://www.adornedfromabove.com
Brandi Enns says
Hello, I am partaking in a cookie exchange next weekend and i would LOVE to make these.. i need to times this recipe 10 times. my question is how many cookies does one batch make?
Dana DeVolk says
I’m sorry I wish I could tell you exactly. I’m trying to get better with yields and such. Since this was posted a while ago it’s extra hard for me to guess. I think it was about 2 dozen of these large cookies. It’s definitely not less than 2 dozen, so I’m sure you will have plenty times the recipe by 10! Thanks so much for asking, I hope your cookie exchange goes well!