Chewy Oatmeal M&M Cookies Recipe

Colorful, flavorful, and chewy these Oatmeal M and M Cookies are a family favorite. With easy and tasty ingredients these are the perfect cookie all year long.

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These Chewy Oatmeal M and M 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’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.

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.

You bakers 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! Oatmeal M and M Cookies are an instant classic!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE OATMEAL M AND M COOKIES:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT M&M’S SHOULD I USE?
• QUICK COOKING OR ROLLED OATS?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Chewy Oatmeal M&M Cookies Recipe

1. With easy pantry staple ingredients these can be whipped up in no time.
2. They do not need to be chilled.
3. You can easily double the batch to have more to serve or to keep for later.

• All-purpose flour
• Baking soda
• Kosher salt
• Unsalted butter
• Light brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Quick oats
• M&Ms

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1. Preheat the oven to 350 degrees. Line sheet trays with parchment paper, set aside.
2. In a large bowl whisk together the flour, baking soda and salt, mix well and set aside. 
3. 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. 
4. Add eggs, one at a time. Then add in the vanilla, mix well. 
5. Add the flour mixture in batches until thoroughly combined. Scrape down the sides as needed. 
6. Next add the oats and mix. Lastly add the M&Ms and stir to combine. 
7. 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.
8. 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. 
9. Using a spatula take cookies off the cookie sheet and let them cool completely on a wire rack.

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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.

When 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 chewy Oatmeal M&M Cookies.

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ANY ADDITIONS?

I sure do love experimenting with recipes. Try out an idea or two from this list I’ve put together.

• Mini Chocolate Chips: Add mini chocolate chips to the cookie dough for extra chocolate in every bite. This is a great way to satisfy any cookie lover’s chocolate cravings.
• White Chocolate Chunks: Mix in some white chocolate or dark chocolate chunks to enhance the chewy texture of these delicious cookies.
• Chopped Nuts: Fold in a little bit of chopped walnuts or pecans for a delightful crunch that complements the chewy oatmeal cookies.
• Dried Fruits: Include raisins or dried cranberries to transform them into chewy oatmeal raisin cookies with a twist.
• Coconut Flakes: Mix in shredded coconut to add extra flavor and texture to these classic cookies.
• Cinnamon or Spices: Add a teaspoon of cinnamon or your favorite spices to the dry ingredients for a warm, spiced cookie.
• M&M Minis: Use mini M&M candies instead of regular ones to get more candy pieces in each bite.
• Sea Salt Sprinkle: Sprinkle a little bit of sea salt on top before baking to enhance the sweetness and add a gourmet touch.

ANY SUBSTITUTIONS?

As always, here are some simple subs to get you on the right track.

• Dark Brown Sugar: Substitute light brown sugar with dark brown sugar to give the cookies a deeper molasses flavor.
• Gluten-Free Flour: Replace all-purpose flour with a gluten-free flour blend or wheat flour alternative for those with gluten sensitivities.
• All Brown Sugar: Use only brown sugar instead of a mix with white sugar for a moister cookie with rich flavor.
• Egg Substitute: Replace the large eggs with flax eggs or an egg yolk alternative for an egg-free version.

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.

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Looking for a tasty and easy cookie recipe that will feed a crowd? Want something that’s great all year long?

Then you need to try my Oatmeal m and m Cookies.

If you’ve tried these OATMEAL M AND M 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!