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Chewy Oatmeal M&M Cookies Recipe

I call these oatmeal M&M cookies my “slow bend cookies.” The centers are so buttery and chewy that they don’t crunch and break when you start to bend them. With hearty oats, brown sugar, cinnamon, vanilla, a touch of molasses, and extra chocolate candies, there’s something for every cookie lover. Chilling the cookie dough for 30 minutes is an imperative step, so make sure you set aside enough time.

If you could only have one cookie for the rest of your life, which kind would it be?

Though the competition is pretty fierce, oatmeal cookies will always be my favorite. Oatmeal creme pies, iced oatmeal cookies, white chocolate chip cherry oatmeal cookies, peanut butter oatmeal chocolate chip cookies, oatmeal scotchies, monster cookies, white chocolate macadamia oatmeal cookies, you name it. And if I had to choose my #1, it would definitely be oatmeal raisin cookies.

But when raisins aren’t on the menu (because some aren’t a fan of those little things!!) oatmeal M&M cookies come to the rescue. These soft and chewy cookies have mega mass appeal. Each bite is filled with brown sugar, cinnamon, butter, and vanilla flavors. We’re using my favorite oatmeal cookie base and filling them with colorful milk chocolate M&Ms.

This is what I call a perfect stack!

The Slow Bend Cookie

Like my oatmeal chocolate chip cookies, magic 5 cookies, oatmeal scotchies, and oatmeal raisin cookies, these are soft and chewy in the centers with buttery crisp edges. I’ve never had an oatmeal cookie quite like them. They’re so chewy and buttery that the cookies won’t immediately break when you bend them. That’s what I call a slow bend oatmeal cookie. No matter which add-in you use (raisins, M&Ms, chocolate chips, butterscotch morsels, etc), there’s enough chew to make a salt water taffy jealous. 🙂

Let’s Make Oatmeal M&M Cookies

3 Success Tips

Don’t forget to save a few M&Ms to stick into the tops of the cookies when they’re warm from the oven. I do this purely for looks, so it’s totally optional!

Let’s pretend the oats cancel out the butter and sugar. Basically health food here. THESE will be the only cookie you want for the rest of your life. And chocolate chip cookies, of course. (Not dramatic at all.)

But in case you need more choices…

Prep Time 45 mins
Cook Time 12 mins
Total Time 57 mins
Cuisine:
Courses:
Servings: 3
Description

This is my favorite oatmeal cookie dough with big chewy oats and irresistible chocolate candies. I love using mini M&Ms so more candies are in every bite! Chilling the cookie dough for at least 30 minutes is imperative.

Ingredients You’ll Need
  • 1 cup (16 Tbsp; 226g)
  • 1 cup (200g)
  • 1/4 cup (50g)
  • 2 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
  • 1 Tablespoon molasses
  • 1 and 1 1/2 cups (188g)
  • 1 teaspoon baking soda
  • 1 and 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (255g)
  • 1 and 1 1/2 cups (240g)
Instructions
  1. 1
    Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. 2
    In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and M&Ms on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. 3
    Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. 4
    Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a medium cookie scoop since the dough can be sticky. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
  5. 5
    Cover and store leftover cookies at room temperature for up to 1 week.
Keywords: all-purpose flour, brown sugar, butter, cinnamon, eggs, granulated sugar, M&Ms, oats, vanilla extract
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