homemade mandampm cookies

🍪💙❤️💛💚 Soft, chewy, and LOADED with M&amp;Ms and chocolate chips in every bite of these bakery-style cookies that everyone absolutely LOVES! Perfect for cookie exchanges, after school snacks, or casual get-togethers. The cookies are SO GOOD they got me a marriage proposal!

The Best Oatmeal M&amp;M Chocolate Chip Cookies

unsalted butter

brown sugar (packed)

sugar

vanilla extract

oats

all-purpose flour

baking soda

salt (or

M&Ms (I used plain, plus more for the tops)

chocolate chips

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.

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.

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

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&amp;Ms on top of each mound of dough for visual appeal.

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.

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.

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.

Love this recipe! Simple and easy, and super yummy! The cookies held great for days and I think even tasted better the second day! Loved making these during Christmas with green and red M$Ms for a festive touch!

The oats were crunchy, and with the crunchy M&amp;Ms, it just didn't suit my taste. Although, the taste was good.

When I click 2x -  everything except the amount of butter doubles. Is this correct?

I made these and everyone loved them!  Quick question though, for next time:  How would these turn out if they were smaller - like half the size, using 2 TBS dough instead of 1/4 cup? T

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