These chewy Oatmeal M&M Cookies pack brown sugar oatmeal dough with two full cups of candy, no chilling required, from bowl to cookie jar in 20 minutes.
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.
1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
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.
14 Tablespoons unsalted butter, ¾ cup light brown sugar, ½ cup granulated sugar
Add eggs, one at a time. Then add in the vanilla, mix well.
2 large eggs, 1 teaspoon vanilla extract
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.
2 ½ cups quick oats, 2 cups M&Ms
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.
Notes
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.