The Best Oatmeal M&M’s Cookies — 🍪💙❤️💛💚 Soft, chewy, and LOADED with M&Ms and chocolate chips in every bite of these bakery-style cookies that everyone absolutely LOVES! Perfect for cookie exchanges, after school snacks, or casual get-togethers. The cookies are SO GOOD they got me a marriage proposal!
To make these easy cookies I spiked my classic Oatmeal Chocolate Chip Cookies with M&M’s and was in chewy yet soft cookie heaven. (Make sure not to overbake them and they’ll stay soft and chewy for days!)
These oatmeal chocolate chip M&M’s cookies are hearty but not overly dense and just thick enough but not too thick. Sometimes when oatmeal cookies are overly thick they can turn dry or cakey, a total deal-breaker. But not these.
Between the chewy oats, the gooey melted chocolate, and the slight crunch from the M&M’s, there’s wonderful texture in every bite.
A funny story about these homemade M&M’s cookies is that I baked them on a day I had a charity donation pickup truck coming to my house to pickup old clothes, large pieces of furniture, and odds and ends I didn’t need in advance of a move. I gave half the batch to the guys picking up the donations and after trying one, one of the guys asked, “Will you marry me?”
You know a cookie is beyond good if you get a marriage proposal from it!
Ingredients for Oatmeal M&M’s Cookies
To make these oatmeal M&M’s cookies, you’ll need:
- Egg
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Baking soda
- Salt
- M&M’s
- Semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Oatmeal M&M’s Cookies
- Cream together the egg, butter, sugars, and vanilla.
- Mix in the dry ingredients.
- Gently fold in the M&M’s and chocolate chips before scooping the dough into 1/4 cup balls.
- Chill the dough for at least 2-3 hours.
- Once chilled, bake the cookies until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.
- Cool them on the baking sheets until you’re ready to dig in!
Frequently Asked Questions
No, you need to use old-fashioned whole-rolled oats. Quick cook or instant oats will behave more like flour, rendering the dough too dense, and aren’t recommended in this recipe.
If you’d rather make classic chocolate chip M&M’s cookies, I recommend making my Soft and Chewy M&M’S Cookies instead. I’ve made that recipe multiple times and it turns out perfectly every time.
Yes! Note that you MUST chill the cookie dough. Baking with unchilled dough will result in cookies that are thinner, flatter, and more prone to spreading.
I use a large cookie scoop and make about 1 dozen cookies. These are big, bakery style cookies. If you want to yield more, use a smaller sized scoop and remember to reduce the baking time accordingly.
I always, always bake cookies on a Silpat baking mat to prevent both spreading and sticking. Best $15-ish dollar investment you can EVER make for your cookie baking life, I promise.
If you don’t own a Silpat, line the cookie sheet with parchment paper instead.
Storage and Make-Ahead Recommendations
At Room Temp: This recipe will keep airtight for up to 5-7 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 4 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
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Stop, scrape down the sides of the bowl, and add the oats, flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
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Stop, scrape down the sides of the bowl, and add 1 cup M&Ms, chocolate chips, and beat on low speed until just combined, about 15 to 30 seconds.
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Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tips – You can use a smaller scoop if you want to yield more cookies. Remember to reduce the baking time depending on how much smaller you make them. Strategically place a few extra M&Ms on top of each mound of dough for visual appeal.
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Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
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Preheat oven to 350F, line a baking sheet with a Silpat liner or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
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Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from The Best Oatmeal Chocolate Chip Cookies.
Serving: 1cookie, Calories: 324kcal, Carbohydrates: 42g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 37mg, Sodium: 165mg, Potassium: 109mg, Fiber: 2g, Sugar: 27g, Vitamin A: 299IU, Vitamin C: 0.1mg, Calcium: 43mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Oatmeal Cookie Recipes:
ALL OF MY OATMEAL COOKIE RECIPES!
The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!
Loaded Oatmeal Chocolate Chip Cookies — Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!
Salted Oatmeal Chocolate Chunk Cookies — 🍪 Soft, chewy, loaded with chocolate, and the flaky sea salt adds the PERFECT touch! If you’re an oatmeal cookie fan, these will become your new FAVORITES and they’re so EASY to make!
Cowboy Cookies — Chewy oats, sweet coconut, crunchy pecans, and plenty of chocolate! Hearty with tons of texture and they stay soft and chewy! Everyone (not just cowboys) loves these cookies!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies – 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
Soft and Chewy Oatmeal Scotchies Cookies – My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!
Banana Oatmeal Chocolate Chip Cookies — Only 1/4 cup butter used! Like oatmeal cookies but with banana to keep them healthier! So soft, chewy, and you’ll never miss the butter!
Originally posted July 16, 2016 and reposted July 19, 2024 with updated text.
