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The Best Oatmeal M&M Chocolate Chip Cookies

Soft, chewy oatmeal cookies studded with M&Ms and chocolate chips for a crowd-pleasing treat.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 12 servings

Ingredients

  • 1 large egg
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups old-fashioned whole rolled oats not instant or quick cook
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt or to taste
  • 1 cup M&Ms plain, plus more for tops
  • 1/2 cup semi-sweet chocolate chips

Instructions

  • Fit a stand mixer with the paddle attachment (or use a large mixing bowl and electric mixer). Add the egg, softened unsalted butter, packed light brown sugar, granulated sugar, and vanilla. Beat on medium-high until the mixture is creamed and well combined, about 4 minutes.
  • Stop the mixer and scrape down the bowl sides. Add the rolled oats, all-purpose flour, baking soda, and salt. Beat on low speed just until combined, about 1 minute.
  • Stop the mixer, scrape the bowl, then add 1 cup M&Ms and the semi-sweet chocolate chips. Mix on low until evenly distributed, about 15–30 seconds.
  • Use a large cookie scoop, 1/4-cup measuring cup, or your hands to form about 12 equal mounds of dough. Roll each mound into a ball and flatten slightly. If desired, press a few extra M&Ms onto the tops for appearance.
  • Place the dough mounds on a large plate or tray, cover tightly with plastic wrap, and refrigerate for at least 3 hours (up to 5 days). Do not bake unchilled dough to avoid thin, flat cookies.
  • Preheat the oven to 350°F (177°C). Line a baking sheet with a Silpat or spray it with cooking spray. Arrange chilled dough mounds on the sheet at least 2 inches apart (about 8 per sheet).
  • Bake for 11–12 minutes, until the edges are set and the tops are just set (they may still look slightly pale and glossy). Do not overbake; cookies will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for about 10 minutes before serving.

Equipment

  • stand mixer or electric mixer
  • Mixing Bowl
  • paddle attachment
  • large cookie scoop (1/4 cup) or measuring cup
  • Baking Sheet
  • Silpat or baking mat
  • Plastic Wrap
  • Spatula

Notes

  • Chilling the dough prevents excessive spreading.
  • You can make more cookies with a smaller scoop and reduce bake time accordingly.
  • Dough can be refrigerated up to 5 days before baking.
  • Press extra M&Ms on top for a prettier presentation.
  • Cookies firm up as they cool, so remove from oven when centers are slightly glossy.