Soft, chewy, and packed with M&Ms and chocolate chips, these M&M Oatmeal Cookies are a fun twist on a classic, filled with texture and flavor in every bite!
These M&M Oatmeal Cookies are soft, chewy, and packed with hearty oats and colorful chocolate M&Ms in every bite. The oats add a fun texture while the M&Ms bring pops of sweetness and crunch that make these cookies irresistible. Everyone will keep coming back for more!
For more fun and colorful M&M Recipes you have to check out my M&M Cookie Bars, Chocolate Peppermint M&M Cookies, and Monster Cookies.
Table of Contents
Why We Love Oatmeal and M&M Cookies
- This recipe uses pantry staples and doesn’t require any fancy tools, making it easy to whip up anytime.
- Chewy oatmeal M&M cookies offer the perfect mix of hearty texture and candy-sweet crunch.
- Texture stays soft and slightly chewy for days, making them perfect for gifting or snacking.
Recipe Ingredients
Old-Fashioned Oats – Use rolled oats, not quick-cooking ones, for the best texture.
Brown Sugar – Light brown sugar adds moisture, a soft chew, and rich caramel sweetness. Dark brown sugar works too and brings a deeper molasses taste with a hint of extra richness.
M&Ms – These candy-coated chocolates bring a mix of creamy milk chocolate and a light crunch from the shell. They add fun, sweetness, and extra texture and color throughout the cookies.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Try Different Types of Chocolate – Semi-sweet chocolate chips are classic, but dark chocolate chunks add deeper flavor. Milk or white chocolate creates a sweeter, creamier result and blends in just as easily.
Replace Half the Oats with Shredded Coconut – For added texture and a subtle change in favor you can swap out ½ of the rolled oats with unsweetened shredded coconut if you prefer.
How to Make M&M Oatmeal Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two baking sheets with parchment paper or a Silpat mat, and set aside.
Step 2: In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla for 3–4 minutes on medium-high. Add the egg and mix, then add the egg yolk, mixing just until combined.
Step 3: In a medium-sized mixing bowl, combine the flour, oats, baking soda, and salt. Whisk to combine. With the mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and fold in the chocolate chips and M&Ms. Allow the dough to chill in the refrigerator for 1 hour before baking.
Step 4: Scoop the chilled dough onto the prepared baking sheets. Gently pat down each ball. Place the cookie dough balls in the oven and bake for 10–12 minutes, or until the edges of the cookies begin to turn golden brown in color. The centers should look slightly underbaked; they will firm up once cooled. Remove from the oven and allow the cookies to cool on the sheets for 3–4 minutes before transferring to a wire cooling rack to cool completely.
FAQs
Yes, as long as the total add-ins stay around 1 cup. Along with M&Ms and chocolate chips, you can stir in chopped walnuts, pecans, or dried fruit like cranberries or raisins.
A stand mixer is helpful but not required. A hand mixer works well too. Be sure to cream the butter and sugar thoroughly, and mix on low speed when adding the dry ingredients to prevent overmixing.
Storage Information
To STORE these M&M Oatmeal Chocolate Chip Cookies, let them cool completely before placing them in an airtight container at room temperature. They’ll stay fresh and soft for about 3–4 days.
For longer storage, place cooled cookies in a freezer-safe bag or container and FREEZE for up to 2 months. To REHEAT, thaw them at room temperature or warm them in the microwave for about 10 seconds to soften them slightly and bring out the chocolate flavor again.
More Delicious Cookies to Try
M&M Oatmeal Cookies Recipe
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Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups old-fashioned rolled oats - (not quick cooking)
- 1 cup brown sugar
- 8 Tbsp (1 stick) butter - room temperature
- 1 large egg + 1 egg yolk
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup M&Ms
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two baking sheets with parchment paper or a Silpat mat, and set aside.
- In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla for 3–4 minutes on medium-high. Add the egg and mix, then add the egg yolk, mixing just until combined.
- In a medium-sized mixing bowl, combine the flour, oats, baking soda, and salt. Whisk to combine. With the mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and fold in the chocolate chips and M&Ms. Allow the dough to chill in the refrigerator for 1 hour before baking.
- Scoop the chilled dough onto the prepared baking sheets. Gently pat down each ball. Place the cookie dough balls in the oven and bake for 10–12 minutes, or until the edges of the cookies begin to turn golden brown in color. The centers should look slightly underbaked; they will firm up once cooled. Remove from the oven and allow the cookies to cool on the sheets for 3–4 minutes before transferring to a wire cooling rack to cool completely.
Refrigerating cookie dough makes really improved cookies… I tested it a couple of time! Love these:)
YUM!