The Best Oatmeal M&M Chocolate Chip Cookies

Step 1

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Step 2

Stop, scrape down the sides of the bowl, and add the oats, flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.

Step 3

Stop, scrape down the sides of the bowl, and add 1 cup M&Ms, chocolate chips, and beat on low speed until just combined, about 15 to 30 seconds.

Step 4

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tips – You can use a smaller scoop if you want to yield more cookies. Remember to reduce the baking time depending on how much smaller you make them. Strategically place a few extra M&Ms on top of each mound of dough for visual appeal.

Step 5

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Step 6

Preheat oven to 350F, line a baking sheet with a Silpat liner or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Step 7

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.