My chewy oatmeal m&m cookie recipe has a buttery and gooey center. Made with rolled oats, they’re a bit more healthy than the traditional cookie. Yet completely satisfying, thanks to brown sugar, chocolate M and M candies and raisins. Let’s bake…
Why I love these oatmeal m&m cookies are so good…
These m&m oatmeal cookies are a pretty typical christmas cookie in my house. I’ve also made them with m&m peanut butter chips which both my toddler and husband loved. For breakfast – the time any good parent feeds their kids cookies, but still!
If you’re into cookies and love easy air fryer recipes, check out my recipe for air fryer chocolate chip cookies. They are the most incredibly soft cookies ever.
Ingredients
Here’s what you need to make these oatmeal raisin m&m cookies.
- Butter
- White sugar
- Brown sugar
- Vanilla extract
- Cinnamon
- Eggs
- Flour
- Baking soda
- Salt
- Rolled oats
- M&M’s
- Raisins
How to make chewy oatmeal m&m cookies
Quick overview of recipe
- Mix most of the wet ingredients and dry ingredients in a particular order.
- Pop the oatmeal m&m cookie dough batter in the fridge for 15-30 minutes (if you have the time).
- Add cookie dough balls to baking sheets and add with m&ms and raisins.
- Bake 9-12 minutes.
- Cool and enjoy.
Detailed instructions
- Preheat oven to 375 degrees F (do this later if you’re going to let the cookie dough chill in the fridge 15-30 minutes before cooking). Line large baking sheets with parchment paper if desired and set aside.
- In a large mixing bowl, add butter, white sugar, brown sugar, vanilla extract, and cinnamon. Beat for 2-3 minutes, scraping down the sides of the bowl every 30 seconds, until creamy and fluffy.
- Add eggs and beat mixture for 1 minute, scraping down halfway through.
- Slowly add flour, baking soda and salt. Beat mixture for 2 minutes until well combined, scraping down the side of the bowl every 30 seconds.
- Add oats and use a spatula or hands to to combine the mixture together until well combined. If you have the time, let the bowl of oatmeal cookie dough batter sit in the fridge for 15-30 minutes before forming into balls.
- Use an ice cream scoop to measure equal sized balls of cookie dough. Drop them in balls (without pressing down/smooshing) on the baking sheets, spaced 4-5 inches apart.
- Add a few m&m chocolate candies and raisins to the top of each cookie.
- Bake oatmeal m&m cookies for 9-12 minutes, until the edges are lightly browned.
- When done, remove cookies from the oven and let them cool before enjoying. I usually just leave them on the baking sheets to let the inside continue warming/cooking, but you can transfer them to wire racks if desired to cool faster. They’ll be very chewy and gooey either way. Store cooled cookies in an airtight container for up to 5 days.
FAQs
Crunchy cereal, raisins, cranberries, and crushed nuts are all delicious in these oatmeal cookies. If you like chocolate, try chopping up bar chocolate rather than using pre-made chocolate chips– your uneven home-made chips will make the cookies delicious.
Storing oatmeal M&M cookies in an airtight container will help your cookies stay fresh and moist. You can also store cookies with bread in a bag or air-tight bread bin.
Let’s face it– they’re cookies, sweetened with sugar and m&ms, so they’re not exactly going to be the same as eating a summer salad when it comes to nutrition content. But dessert is usually not going to be the healthiest thing on the menu. That said, oatmeal cookies do have a much higher fiber content than sugar cookies, and contain calcium, iron, magnesium and potassium as well. Oatmeal M&M cookies are never going to be a replacement for a vegetable packed avocado salad, but when it’s time for a sweet treat they can be a relatively healthy choice.
These oatmeal M&M cookies are perfect for a pack lunch or picnic. Enjoy them after something simple like these Caprese chicken sandwiches or my peach salad as a main dish.
More desserts from Sip Bite Go
- Homemade popsicles
- Raspberry turnovers
- Blueberry turnovers
- Blueberry compote
- Mini apple hand pies
- Air fryer chocolate chip cookies
- Lemon olive oil cake
- Cherry pie turnovers
- Mini pumpkin pies
- Cherry cake bars
- Chocolate bundt cake
- Fudge brownies from scratch
Why I wrote this recipe
After having my kiddo, I was looking to eat more oatmeal and get back in the kitchen with some easy recipes, so I started dabbling with oatmeal cookie recipes.
Once I started making these particular oatmeal M&M cookies, I realized that it’s super easy to make a big batch of oatmeal cookies in bulk. I figured out the best way to meal prep them. Basically I recommend freezing balls of oatmeal cookie dough (think: meatball slider sized balls) in large ziplock bags. They just need a few extra minutes in the oven when cooking from frozen.
When we wanted a sweet treat during the first year of my now toddler’s life, it was always a joy to have these in the freezer. Now we make them and enjoy them with our kiddo during weekend baking sessions, especially around the holidays.
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making these “a little more healthy” oatmeal cookies. To get my latest and greatest recipes before they’re shared on the site, connect with me on Instagram @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.
Best Oatmeal M&M Cookies (Easy And Soft) Recipe | Sip Bite Go
Ingredients
- 1 cup butter softened and cooled
- 1 cup sugar white
- 1 cup brown sugar packed
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 eggs whisked
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 ¼ cups rolled oats
- ½ cup m&m's
- ½ cup raisins
Instructions
- Preheat oven to 375 degrees F (do this later if you’re going to let the cookie dough chill in the fridge 15-30 minutes before cooking). Line large baking sheets with parchment paper if desired and set aside.
- In a large mixing bowl, add butter, white sugar, brown sugar, vanilla extract, and cinnamon. Beat for 2-3 minutes, scraping down the sides of the bowl every 30 seconds, until creamy and fluffy.
- Add eggs and beat mixture for 1 minute, scraping down halfway through.
- Slowly add flour, baking soda and salt. Beat mixture for 2 minutes until well combined, scraping down the side of the bowl every 30 seconds.
- Add oats and use a spatula or hands to to combine the mixture together until well combined. If you have the time, let the bowl of oatmeal cookie dough batter sit in the fridge for 15-30 minutes before forming into balls.
- Use an ice cream scoop to measure equal sized balls of cookie dough. Drop them in balls (without pressing down/smooshing) on the baking sheets, spaced 4-5 inches apart.
- Add a few m&m chocolate candies and raisins to the top of each cookie.
- Bake oatmeal m&m cookies for 9-12 minutes, until the edges are lightly browned.
- When done, remove cookies from the oven and let them cool before enjoying. I usually just leave them on the baking sheets to let the inside continue warming/cooking, but you can transfer them to wire racks if desired to cool faster. They’ll be very chewy and gooey either way. Store cooled cookies in an airtight container for up to 5 days.
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