These Chewy M&M Cookies are fun, sweet, and crispy on the edges yet chewy on the inside.
These little beauties were the first treats that I brought in for my new lab. Hey, just because I’ve relocated doesn’t mean that I’m not still trying to fatten up my coworkers and give them diabetes.
I kid, obviously. But it does make me happy to share the things that I bake.
They’re a jazzed-up version of a classic chocolate chip cookie: one that has invited oats and M&M candies to the party. They’re fun, colorful, and sweet.
This recipe comes from Your Cup of Cake.
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 16 tbs unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tbs vanilla extract
- 1 1/3 cups chocolate chips
- 1 1/3 cups M&Ms candies, divided
Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk the flour, oats, baking soda, baking powder, and salt together. Set aside.
In the bowl of a stand mixer, cream the butter and sugars together for 2-3 minutes. Add the egg, yolk, and vanilla extract, beating until everything is combined well.
Little by little, add the dry ingredients to the butter/sugar in the stand mixer. Mix until the flour mixture is incorporated.
Add the chocolate chips and 1 cup of the M&Ms to the dough, and mix until they are distributed throughout.
Using a cookie scoop, portion the cookie dough onto the prepared cookie sheets. Gently push a few M&Ms into the tops of the dough balls.
Chill the dough for at least 30 minutes, and up to overnight.
Preheat the oven to 350 degrees F.
Bake for 15-20 minutes, depending on how brown you'd like the cookies to be.
If you want even more chocolate in your life, check out these Double Chocolate M&M Cookies, too!