I have always been a sucker for M&M cookies…but I’ve never actually baked any on my own…Until we had tons of M&M’s leftover from the candy bar at our Wedding. Add this to the fact Jordan loves Oatmeal cookies…and these babies were born. They are chewy, crunchy, and addicting…Good thing I still have about 2 pounds of M&M’s left! The next few batches are going to be given to all of the guests from our Wedding who didn’t take enough candy in the first place…Consider yourself warned.Oh and yes…our Wedding colors were shades of Rose and Gold…so these totally look like Valentine Cookies. Don’t you dare judge.We ordered personalized M&M’s and I’m not even sure if anyone noticed the messaging…One thing is for sure, you definitely can’t appreciate the messaging when the M&M’s are buried into delicious cookies. Fun Fact: The term is “Anchors Aweigh” not “Anchors Away.” I might be the only person in the universe who didn’t know this until I ordered the M&M’s…Another Fun Fact: We were married on a ferry, so we weren’t just putting random phrases on our Wedding candy…I swear.
Oatmeal M&M Cookies
adapted from food.com
makes about 3 dozen cookies
Note: Feel free to half the recipe for a smaller batch. Like I said, I had a lot of M&M’s to use.
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cup dark brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 2 and 2/3 cups old-fashioned rolled oats
- 2 1/4 cups all-purpose flour, divided
- 1 1/2 cup M&Ms
In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the eggs and vanilla and mix well.
Slowly stir in the baking soda,, oats, and 2 cups of flour. Mix together until just combined. Do not overmix. Toss the M&M’s in 1/4 cup flour, then add to the cookie dough. We don’t want our M&M’s sliding around the dough!
Chill the dough for at least one hour in the fridge. Cookies just aren’t as good if you don’t refrigerate the dough before baking. I usually leave them in overnight.
Preheat oven to 350F degrees.
Roll and drop dough by tablespoonfuls onto a greased baking sheet or silpat. Bake for 10-12 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack. The cookies may appear undone, but if they are brown around the edges they are most definitely done!