Sharing a classic today with a little twist! My family loves M&M cookies and they also love chewy oatmeal cookies. So, I decided to make a cookie that joins both together!

The base of this cookie is my go-to oatmeal cookie dough, and I just added M&M’s to it.

I find when I want to gift the neighbors something, just-because, I am usually gifting a few homemade cookies. I love to have my kid’s drop off to the neighbor. Getting them involved in this shows acts of love we can all give that are simple, and mean so much. I know I would love a neighbor to come up to my door with homemade cookies, right?! I mean, who wouldn’t! And this recipe is sure to please!!! So you cannot go wrong with making a batch of these.

Have too many cookies and don’t know what to do with them? If you don’t gift to others, you can also freeze these cookies. Store in an air-tight container or bag and freeze for up to three months! Just thaw out and you still have that freshly-baked taste.

My tip with baking these cookies is to use dark brown sugar. I prefer it over light brown sugar. The extra molasses in the brown sugar gives the cookies a rich, irresistible flavor. Another tip is to not overbake these cookies. I love to take out just as the edges are turning golden brown and the middle is juuuust about done. I will take out and leave on the sheet pan for a few more minutes, because the cookies will continue to bake on the sheet as it cools.

Oatmeal Cookies with M&M’s

2 sticks unsalted butter (1 cup)

1 cup dark brown sugar
1 cup white sugar
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 cups oats (Quick cooking oats work best for this recipe, but rolled oats will work as well if you don’t have quick-cooking on hand)
2 heaping cups of candy-coated chocolate (M&M’s)

Directions:

In a mixer, cream the butter and the sugars until creamy. Add in the eggs, vanilla, baking soda, and salt to combine. Slowly add in the flour and then the oats, mixing until just combined. Add in the M&Ms
Bake in a 350-degree oven for about 10 minutes, rotating sheets halfway through baking. At nine minutes, check to see if cookies are lightly golden on the edges and almost done in the middle. If the middle seems too undone, bake for one to two minutes more. Remove from oven, and let cool on sheets for a few minutes before removing to a wire rack to cool completely.
Store the cookies at room temperature. I find they stay fresh at room temperature for about 4 days.

If you make these cookies, don’t forget to tag me on Instagram at @urban.apron. I love connecting and seeing the cookies you make in your own kitchen! I find that this connection and community is what this online space is all about!

Oatmeal Cookies with M&M's