M&M Oatmeal Cookies
Wow, have I got a recipe for you today! M&M Oatmeal Cookies. These incredibly delicious Oatmeal Cookies include coconut, pecans and M&Ms. Yay! They are filled with chocolaty goodness. Plus, they’re both chewy and crunchy at the same time. 🙂 Seriously, every bite will have you drooling. If you enjoy oatmeal, coconut, pecans and M&Ms in cookies, you’ll love these.
Back in January, I made several batches of assorted cookies for John to take out to his office. He got a text from a co-worker who said these were the BEST cookies he had ever eaten! 🙂 He wanted the recipe so he (or his wife) could make them at home. I sent it electronically because I knew these would not be posted for a few months. In fact, we got rave reviews from several folks who tried the cookies.
I kind of wimped out when it came to Christmas cookie baking last year. My oldest son got married during the time I’m usually baking. So I only baked a fraction of the cookies that I normally do. I had a bunch of stuff in my pantry that I wanted to clear out, so I made a lot of cookies in January instead. Coconut Date Cookies, Sprinkle and Chocolate Sprinkle Cookies, Peanut Butter M&M Oatmeal Cookies and Cinnamon Chip Snickerdoodles were a few of the cookies I baked during this time. I also baked Almond Toffee Bars, Butter Pecan Turtle Bars and some Race Car Brownies.
These monster-sized cookies turned out so well. The secret is to cook them until just before they’re barely done. If you bake them too long the cookies will be too crispy. But this way they’re soft on the inside, yet chewy on the outside. Yes, they have crunch from the M&Ms, but not because they’re tough or overcooked. I have a see-through glass panel on my oven so I just eyeball it. I also have a slow oven so these cookies take longer for my oven than yours may take. The problem with a fast oven is they don’t allow the cookies to raise and flatten properly. The cookies remain in clumps instead. I never have that problem with my oven.
If you want chocolaty deliciousness in every bite, give these M&M Oatmeal Cookies a go. Don’t be surprised when your family comes back to you raving that these were the best cookies you’ve ever made. 🙂
M&M Oatmeal Cookies are so delicious.
These monster-sized cookies are good for what ails ya!
One of John’s co-workers thought these were the best cookies he’d ever eaten! 🙂
Here’s what I did.
I used these ingredients.
Soften butter. Add granulated sugar, brown sugar, eggs, vanilla, baking soda, baking powder and salt.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add oatmeal, coconut, pecans and M&Ms.
Stir with a heavy spoon to combine.
Press dough into a one-quarter cup scoop. Press firmly or the dough will fall out in clumps on the cookie sheet.
Grease cookie sheets. Place scoops of cookie dough on cookie sheet about 3 inches apart.
Bake at 350 about 17-22 minutes or until done. My cookies took 25 minutes to bake. I rotated the pans every 8 minutes.
M&M Oatmeal Cookies are great for tailgating parties.
Every bite will knock your socks off!
Here’s the recipe.
M&M OATMEAL COOKIES
(My own concoction)
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar firmly packed
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups quick-cooking oats (I used old-fashioned oats
- 1 cup sweetened flaked coconut
- 1 cup Finely chopped pecans or walnuts
- 1 1/2 10-oz. bags Baking M&Ms or 3 cups regular M&Ms
Ingredients
|
|
- Preheat oven to 350°F.
- Grease two large cookie sheets.
- Set aside.
- In a large mixing bowl, mix together the butter, brown sugar, white sugar, eggs, vanilla, baking powder, baking soda and salt.
- Blend well with an electric mixer until smooth.
- Stir in flour, coconut, M&Ms, oatmeal and pecans until thoroughly mixed.
- Press cookie dough into a ¼ cup scoop.
- Press firmly or the dough will crumble when you drop the scoopfuls of cookie dough onto a cookie sheet.
- Space cookies 3 inches apart on greased baking sheets.
- Bake for 17 to 22 minutes or until lightly browned and just set.
- Rotate racks half way through baking time.
- Transfer to wire racks to cool completely.
NOTE: The secret to making these cookies is to not overbake them. If you overbake they become too crispy. If you bake them just until the liquid texture on top of the cookie is almost baked, the cookies will be chewy and delicious.
NOTE: My cookies took 25 minutes to bake, rotating racks about every 8 minutes. I had three racks baking at one time so it may have taken a little longer than if only baking on two racks.
NOTE: These cookies spread quite a bit while baking. Make sure you space them about three inches apart or they will run into each other while baking.
NOTE: I used pecan chips which are very finely chopped pecans – almost like almond meal. They will absorb into the cookie dough differently than coarsely chopped pecans. If you cannot find pecan chips, you may have to chill the dough on the cookie sheets about 30 minutes before baking. Otherwise, the cookies may run into each other.
© Can’t Stay Out of the Kitchen
M&M Oatmeal Cookies are some of the best cookies you’ll ever eat.
These cookies are terrific for backyard barbecues with neighbors, potlucks or office parties.
Enjoy chocolaty deliciousness in every bite!
You may also enjoy these delicious recipes!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar firmly packed
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups quick-cooking oats (I used old-fashioned oats
- 1 cup sweetened flaked coconut
- 1 cup Finely chopped pecans or walnuts
- 1 1/2 10-oz. bags Baking M&Ms or 3 cups regular M&Ms
Ingredients
|
|
- Preheat oven to 350°F.
- Grease two large cookie sheets.
- Set aside.
- In a large mixing bowl, mix together the butter, brown sugar, white sugar, eggs, vanilla, baking powder, baking soda and salt.
- Blend well with an electric mixer until smooth.
- Stir in flour, coconut, M&Ms, oatmeal and pecans until thoroughly mixed.
- Press cookie dough into a ¼ cup scoop.
- Press firmly or the dough will crumble when you drop the scoopfuls of cookie dough onto a cookie sheet.
- Space cookies 3 inches apart on greased baking sheets.
- Bake for 17 to 22 minutes or until lightly browned and just set.
- Rotate racks half way through baking time.
- Transfer to wire racks to cool completely.
NOTE: The secret to making these cookies is to not overbake them. If you overbake they become too crispy. If you bake them just until the liquid texture on top of the cookie is almost baked, the cookies will be chewy and delicious.
NOTE: My cookies took 25 minutes to bake, rotating racks about every 8 minutes. I had three racks baking at one time so it may have taken a little longer than if only baking on two racks.
NOTE: These cookies spread quite a bit while baking. Make sure you space them about three inches apart or they will run into each other while baking.
NOTE: I used pecan chips which are very finely chopped pecans – almost like almond meal. They will absorb into the cookie dough differently than coarsely chopped pecans. If you cannot find pecan chips, you may have to chill the dough on the cookie sheets about 30 minutes before baking. Otherwise, the cookies may run into each other.
2 Comments
mary anderson
March 14, 2019 at 4:43 pm
that’s a sweet combo for breakfast and you can’t say no to this breakfast even children will enjoy this as a breakfast! really helpful for those who want something new in their breakfast 🙂
Teresa
March 16, 2019 at 8:45 am
Yeah, cookies are always delightful for breakfast!