Oatmeal Chocolate Chip M&M Cookies . . .
When you have a lot of M&M candies and need to do something with them, what do you do? Well . . . I decided to use mine to make a new cookie recipe, Oatmeal Chocolate Chip M&M Cookies. I had seen a recipe on Bake or Break, that was similar, using brown sugar, but no M&M’s. Since I didn’t have milk chocolate chips, I substituted the M&M’s for that ingredient in her recipe, then added a few on top before baking them.
Overall, the cookies were quite tasty with crunch of the traditional oatmeal cookies, but with the chocolate of the chips and M&M’s for the chocolate freaks in the family! Of course, Lynn made me divide the cookie dough in half and add chopped pecans to his half:) My only complaint, if there is one, is that the color on the M&M’s “ran” some on the top of the cookies. The last batch didn’t have the added chocolate chips on the top. However, that didn’t affect the taste at all.
Making the Oatmeal Chocolate Chip M&M Cookies . . .
I did change the original recipe by substituting the M&M candies for the milk chocolate chips. I also reduced the amount of oatmeal to 2 1/2 cups (instead of 3 cups) because of the size and texture of the M&M’s.
The cookies have a nice chewy texture in the middle, but are crunchy on the outside.
One of the great aspects of using the M&M’s is that you can decide which ones to use on the cookies. I had a variety of different M&M’s–from the pink and red for Valentine’s Day–to the regular mixed colors that you typically get in a bag of the candies.
The recipe did call for refrigerating the cookie dough for an hour before baking. I did that, but I think the next time, I’m going to see what happens if I scoop them out and bake them without the refrigerated step.
Both the Oatmeal Chocolate Chip M&M Cookies with the pecans and without were delicious . . . perfect for a snack or to box some up for a friend.
Do you prefer cookies with or without added pecans?
Oatmeal Chocolate Chip M&M Cookies Recipe
- 1 1/2cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 2 1/2 cups old fashioned oats
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cups M&M Candies assorted colors
- 1/2-1 cup chopped pecans (optional)
In a separate bowl, whisk flour, baking powder, soda, and salt together.
Stir in the oats. Set aside.
Add the butter and brown sugar to a mixing bowl. Beat until light and fluffy.
Add the eggs, one at a time, mixing well after each.
Add vanilla. Mix until it is incorporated well.
Add 1/2 of the flour mixture. With the mixer on LOW speed, mixing just until combined.
Add the remaining flour mixture. Mix again on LOW speed just until combined.
Add the chocolate chips and M&M candies. Fold in, or mix on LOW just until combined. Also, if you are going to add pecans, you will add them now.
Place dough in the refrigerator for 1 hour before baking. (This is the step I’m going to omit the next time I make these cookies.)
Preheat oven to 350 degrees. Prepare baking pan by lining with parchment paper or a silicone baking mat.
Remove dough from the refrigerator. Using a 1 1/2-inch scoop, scoop the dough in mounds on the baking sheet. Flatten slightly with the scoop or the back of a spoon.
Place 2 or 3 M&M candies on each cookie, pressing slightly into the cookie dough.
Bake 12-14 minutes or until the cookies are set and the edges are slightly browned.
Allow the cookies to cool on the pan 5 minutes before removing to wire racks to cool completely.
Store in an air-tight container.