Halloween Oatmeal M&M Cookies
| PREP TIME: 20 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
Grab all of the fun M&M's and get baking all of the cookies1
This soft cookie has just enough oatmeal that you get the taste but the texture of a chocolate chip cookie remains.
Ingredients
- 1 1/3 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour
- 1/3 Cup Oatmeal
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup M&M's
- 1/3 Cup Mini Semi Sweet Chocolate Chips
Instructions
Make sure your butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl beat sugar, eggs, butter and vanilla thoroughly mixing until combined and creamed about 2 minutes.
- In a separate bowl sift your flour, salt and baking soda.
- Add the dry ingredients to your creamed mixture in two portions on low speed once everything is combined. Do not over mix. Scrape the sides and bottom of your bowl.
- Add M&M's and chocolate chips and beat just until combined. Do not over mix!
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for at least one hour.
- Drop the dough by 1/4 cup balls or use a large ice cream scoop baking 6 at a time on a large cookie sheet..
- Bake at 350 degrees for 9-11 mins (Mine bake in 10-12 mins all ovens differ) until golden brown on the bottom The top will be a little under cooked it will continue baking on the pan once you remove.
- When cookies are ready add more M&M's and chocolate chips. You can fix the shape of your cookie while it is still warm with a big round cookie cutter. Allow to cool completely.
TIPS
- These cookies will rise, once they’ve been out of the oven for a little while they will grab they’re shape.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
