M&M’s® Oatmeal Cookies

If there are cookies that can make me execute 100 burpees and push ups enthusiastically so I can stuff myself with a dozen, that will be no other than oatmeal cookies. It is my favorite next to peanut butter cookies. But before this infatuation, I really thought they are the most boring cookies ever… maybe because of the word “oatmeal” but I was absolutely wrong. It all started when I bought a blueberry oatmeal cookie from Starbucks. They ran out of brownies and dark chocolate macadamia chunk and there are no other choices. But I’m glad I chose that cookie, it was simply the best! Since then, I don’t buy other cookies from them unless there are new flavors to try.

Serendipity? I really felt sorry for I misjudged and underrated the oats.

And if I am going to do that mortal cardio, please allow me to enjoy my oatmeal cookies with lots of M&M’s. That will be the greatest reward ever!! I am willing to add another 100 reps for M&M’s!

I like peanut butter cookies and chocolate chip cookies soft-baked. But when it comes to oatmeal cookies, I prefer them slightly crisp on the outside but still chewy, and ultra coarse-textured like this…

It ain’t oatmeal cookie if not coarse and bumpy

I suggest to use more oats than flour if you want this texture. I tested this recipe three times, and this is the best ratio I’ve came up with. Then, we bake them for 9 minutes. When you see the edges start to lightly brown, take them out of the oven. The center may still look wet but it’s okay. It will set as they cool off on the baking sheet. We need to underbake the cookies because it also helps to make them chewy.

Another goody thing about this is there’s no need to chill the cookie dough. Just scoop and bake away! Who doesn’t like it that way? You just have to wait for 14 looooong minutes – 9 in the oven and 5 for cooling off. Do the 100-burpees-push up challenge in front of the oven while waiting. It will save your cookies from getting burned and will lessen the guilt of possible overindulgence. It’s a win-win!

Oh, this recipe makes 18 cookies. If you bake this in 3 batches, that will give you a total of 27 minutes of intense cardio workout. Nice right?

But of course, you can still chill the dough if you cannot bake immediately. Roll them into balls before baking for nice and pretty edges. 

Pin this recipe for a fun-cookie-baking-eating activity on #NationalOatmealCookieDay.

I will be away from my blog for a couple of days. We are renovating the house and everything is in chaos. We have a lot of cleaning to do ? But I have something special for you when I come back so please stay tuned!

M&M’s® Oatmeal Cookies

2016-04-29 11:11:12

Yields 18

Oatmeal cookies loaded with M&M’s® and chocolate chips. These cookies are slightly crisp on the outside but still chewy. No chilling required!

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Prep Time

20 min

Cook Time

9 min

Total Time

29 min

Prep Time

20 min

Cook Time

9 min

Total Time

29 min

Ingredients

1. 1/2 cup (113g) unsalted butter, softened
2. 1/2 cup (100g) brown sugar
3. 1/4 cup (50g) white sugar
4. 1 large egg (or 68g with shell when weighed)
5. 2 teaspoons vanilla extract
6. 1 1/2 cups (148g) quick oats
7. 1/2 cups (62g) all-purpose flour
8. 1/4 teaspoon baking soda
9. 1/8 teaspoon salt
10. 1 cup (200g) M&M’s® milk chocolate
11. 1/2 cup (90g) chocolate chips

Instructions

1. Preheat oven to 350F degrees. Lightly grease cookie sheets or line with foil. Lightly grease if using parchment paper.
2. Combine quick oats, flour, baking soda and salt in a bowl. Set aside.
3. Using a stand mixer with paddle attachment or handheld mixer, cream butter and sugars together until fluffy. Beat in egg and vanilla. Add the flour mixture and beat just until combined (few streaks of flour should still be visible to prevent overmixing when adding mix-ins). Fold in M&M’s® and chocolate chips until combined.
4. Scoop out dough into the prepared cookie sheet using a 2-ounce ice scream scoop or 1/4 dry measuring cup, with 6 dough per cookie sheet (per batch).
5. Bake until sides are lightly golden brown, about 9 minutes. The center will look soft and raw but that's okay. Let the cookies cool in the cookie sheet for 5 minutes or until the raw center is set and golden brown. Transfer cookies into a wired rack and allow to cool completely.
6. Keep leftovers in an airtight container at room temperature. Cookies stay fresh for a week. These cookies are best served/eaten (flavor and texture will enhance) on the following day.

Notes

1. Baking time will take 9 to 10 minutes depending on your oven. I tested this recipe on two different ovens. It took 9 minutes on the hotter oven (the one I always use) and 10 minutes on my old oven. My advice is to check the cookies around 8-minute mark, take them out once the edges start to lightly brown.

By When Hungry | Sheryl

When Hungry http://whenhungry.com/

Nom noM nOm NoM…

More M&M’s® treats…

Soft and Chewy Peanut Butter M&M’s® Cookies

 M&M’s® Cookie Bars

For oatmeal cookies…

This post contains no affiliate links. M&M’s® is just one of my favorite chocolates. Cheers to more Mr. Red and Mr. Yellow appearances. 

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