M&M Chocolate Chip Oatmeal Cookies
A thick and chewy oatmeal cookie loaded with M&M's and chocolate chips.
Servings: 16 -20 large cookies
Calories: 442kcal
Ingredients
- 1½ cups (180 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks, 227 g) unsalted butter, softened but still cool
- 1 cup (213 g) packed light brown sugar
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups (300 g) old fashioned oats
- 1 cup (170 g) M&M's chocolate candies
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F/180°C Line two baking sheets with parchment paper or spray them lightly with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- With an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time until thoroughly combined. Scrape down the bowl as needed. Beat in vanilla extract.
- Stir the dry ingredients into the creamed butter mixture on low speed. Do not overmix. Stir in the oats, candy, and chocolate chips.
- Using a cookie scoop, or two spoons, scoop generous 2 Tablespoons of dough and roll the dough into a smooth ball. Place the each cookie on the prepared baking sheets, spaced at least 2 inches apart.
- Bake until the cookie edges turn golden brown, about 22 to 25 minutes. If baking more than one cookie sheet, rotate the baking sheets from top to bottom racks in the oven. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies with a wide metal spatula to a wire rack.
Notes
- Make ahead: You can make the dough and refrigerate for up to 72 hours. Be sure to cover with plastic wrap.
- Storage: Store baked, cooled cookies in an airtight container for up to 3 days.
- Freezing: Freeze cookies, baked or unbaked, for up to 3 months. When baking frozen cookies, do no thaw, but simply add on a few minutes of baking time.
- Oats: I prefer texture of old fashioned oats, but quick oats will also work.
- Smaller cookies: You can always scoop these cookies smaller into 1 tablespoons portions. Bake for about 12-14 minutes.
Nutrition
Calories: 442kcal | Carbohydrates: 60g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 97mg | Potassium: 174mg | Fiber: 3g | Sugar: 38g | Vitamin A: 419IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg