mandms

This is my favorite oatmeal cookie dough with big chewy oats and irresistible chocolate candies. I love using mini M&amp;Ms so more candies are in every bite! Chilling the cookie dough for at least 30 minutes is imperative.

Chewy Oatmeal M&amp;M Cookies

(200 grams) packed light or dark brown sugar

(50 grams) granulated sugar

eggs,

Tablespoon pure vanilla extract (yes, Tablespoon!)

Tablespoon molasses

baking soda

cinnamon

salt

(240 grams) old-fashioned whole rolled oats*

(240 grams) M&Ms*

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and M&amp;Ms on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you&#8217;re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to &#8220;set&#8221; on the baking sheet during this time.

Cover and store leftover cookies at room temperature for up to 1 week.

Turned out pristine!!! I did Chocolate Chip and M&amp;M. First batch was great. Second batch was a bit undercooked so I placed it back into the oven and slightly over cooked them due to boyfriend talking to me.  

THANK YOU SALLY!!

These easy one-bowl cookies make the best gifts and add nostalgia to any cookie plate. But they’re also great for when you just want a really good homemade cookie as quickly as possible. This part is essential: The butter must be soft enough to whisk by hand. Use butter that’s been sitting at room temperature for a long while, even overnight or up to 24 hours. Chopping the M&M’s into rainbow shards creates a more even distribution of chocolate and candy coating throughout the dough. When these cookies bake, they will rise slightly then fall as they cool, one of the most beautiful indicators of deep chewiness.

M&M Cookies

unsalted butter, very soft

granulated sugar

dark brown sugar

egg,

vanilla extract

all-purpose flour

M&M’s

Heat the oven to 350 degrees and line 2 large sheet pans with parchment.

In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M's, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.

Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.

Soft and chewy cookies packed with white chocolate chips, chocolate chips, and M&Ms. The pudding mix makes them extra soft in the middle! It will be love at first bite :)

Soft Batch M&M Chocolate Chip Pudding Cookies

stick unsalted butter, softened

sugar

brown sugar

all purpose flour

vanilla

teaspoon salt

chocolate chips

white chips

1-1/2 cups M&Ms

Preheat the oven to 350ºF.

Use and electric mixer to cream together the...

Use and electric mixer to cream together the butter and sugars. Mix in the egg and vanilla.

In a separate bowl: mix together the flour,...

In a separate bowl: mix together the flour, pudding mix, baking soda, and salt. Mix these dry ingredients into the wet ingredients until cookie dough forms.

Stir in the white chips, chocolate chips, and...

Stir in the white chips, chocolate chips, and M&Ms.

Scoop dough onto ungreased cookie sheet and bake...

Scoop dough onto ungreased cookie sheet and bake for 10 minutes.

An easy recipe for Christmas snowball cookies with M&amp;Ms! Unlike traditional snowballs, these Christmas cookies are made without nuts.

Christmas Snowball Cookies

unsalted butter, room temperature

almond extract

flour

Christmas M&Ms

sugar,

Preheat the oven to 350 F. Line two...

Preheat the oven to 350 F. Line two cookie sheets with parchment paper or silicone liners and set aside.

In a large bowl, beat the butter, 1/2...

In a large bowl, beat the butter, 1/2 cup powdered sugar, and almond extract until light and fluffy.

In a medium bowl, whisk to combine the...

In a medium bowl, whisk to combine the flour and salt. Gradually mix the dry ingredients into the wet ingredients. Continue mixing until a dough forms. Fold in M&M’s.

Scoop out about 1.5 Tbsp of the dough...

Scoop out about 1.5 Tbsp of the dough (this tool helps), roll into a ball, and place on a cookie sheet. Repeat to form all cookies.

Bake for 12-14 minutes, until bottoms are light...

Bake for 12-14 minutes, until bottoms are light brown. Allow cookies to cool for about 5 minutes, or until they can be handled.

Add 2 cups of powdered sugar to a...

Add 2 cups of powdered sugar to a shallow bowl and roll each cookie in it. Place rolled cookies on a cooling rack. Once cookies are fully cooled, roll in powdered sugar once more before serving.

Our 'fairy bread' cookie dough can be made ahead of time and popped in the freezer, ready for you to just slice and bake when those last minute cookie cravings arrive.

Vanilla 'fairy bread' slice and bake cookies

butter, softened

215.00 gm caster sugar

tsp Queen Vanilla Bean Paste

625.00 ml plain flour

(230 grams) unsalted butter, softened to room temperature

(255 grams) old-fashioned whole rolled oats*

I’m not sure what I did wrong but these did not turn out right at all. I followed the instructions exactly as written and even used a kitchen scale to measure the ingredients, and I chilled exactly as it said. However, when I baked them they would only bake on the outside edge and bottom, and the top center was completely raw. No matter what I tried I couldn’t get the center to bake right without burning the rest of the cookie. I ended up having to throw all of it out. :-(

They were perfect and love the molasses added spice. Thank you

These are fabulous.

My question is, do you recommend using convection on your oven?

I've made them a few ways with very minor tweaks.  

1) Triple batch using mini reeses pieces per my partner's preference, an extra tablespoon (3 total) of vanilla extract, and one less tablespoon (3 total) sugar. I always add extra vanilla and drop a bit of sugar for things like cookies.  I tell myself it'll work out swapping in some "wet" via the water portion of vanilla extract for sugar, considered a wet ingredient.  This has worked on unfussy recipes.  

The triple batch was too much for my 6qt stand mixer.  I made it work with a lot of manual intervention but do yourself a favour and double the batch at most.  


2) I've also made them gluten free by using GF oats, GF chocolate chips instead of M&amp;Ms, and subbing in Bob's Red Mill brown rice flour 1:1 for the AP flour, with a half tsp of guar gum and xanthan gum mixed in to for each cup of the brown rice flour before adding to the mix.   For a single batch of this recipe that works out to 1.5 cups brown rice flour and 3/4 tsp guar gum + 3/4 tsp xanthan gum.  You could also just sub in one of the fabulous AP flour replacer mixes that are now commercially available.  I like the effect of the brown rice flour substitution, and started doing it before commercial blends were popular or very good.   

They all turned out fabulously despite my fiddling with things along the way.  They're now a staple in our household, and beloved among my GF family members and friends.

Turned out perfectly!  Added chopped salted peanuts and used regular M&amp;M's.  Used a large cookie scoop and baked for 14 minutes.  Thank you for sharing the recipe.

These cookies are AMAZING! Such a beautiful chewy texture with all those amazing oats and a nice richness with the molasses! Disappeared in no time in our house!

I have made this give or six times with great success. Thank you for  another reliable and delicious recipe. Sometimes I make it with choc chips instead of M&amp;Ms and it is also very yummy.

I liked this recipe and it baked up thick and chewy, but I think there is a mistake in your Oats and M&amp;M volume-weight proportions.  I'm pretty sure the grams are not equal (or even close) to the volume measurements.  That might be why some people are having a problem.  I started out doing using the weight measurements, but saw the last two ingredients could not be correct so I switched to volume.  Can you double-check this?

Awful. Followed recipe exactly. The cookies were greasy blobs. Went in the garbage.

I followed the recipe to a T and these came out perfectly. I put in red + green mini m&amp;ms for Christmas. My boyfriend's family went nuts over them, even with all of the other Christmas cookies in the house.

LOVE! Ive made this recipe twice! once w/o molasses because i didnt have any and once w/. Didnt chill thr 2nd time, i forgot lol but they turned out great both times!! i think the trick is definitely having the butter at room temperature and using old-fashioned rolled oats. Soo good. i definitely recommend it!

Nothing is worse than wasting expensive butter, eggs and M&amp;Ms on a recipe that is a joke. I usually trust Sally - with the exception of the terrible blueberry scone recipe I threw out because although recommended, you can absolutely not use frozen berries.

ANYWAYS - this dough tasted great. And that's where it stops. Fridged for well over 3 hours, yet somehow they spread terribly and the middle wouldn't cook. Fine - eat a bit of raw dough. NOPE. they wouldn't hold together or firm up. I baked then 20 minutes and it was still raw in the middle. Another baker here had the same issue so I know I'm not nuts.  

Just don't waste your time or money. STAY AWAY.

Cookies spread even though I read through comments and made sure butter and eggs were room temperature.  Read the comment about grams conversion  possibly being wrong so I used measuring cups/spoons.  I baked a test batch of 6 cookies and they were perfect.  I baked one batch at a time and popped the dough back in the fridge in between scooping out cookies onto a cookie sheet.  I did not reuse warm cookie sheets.  Starting with the second batch the dough spread and with every batch it got worse, even though I made sure to keep the dough cold.  I don't get it.  Flavor is OK; nothing special.  This is the first recipe from this web site that was disappointing.

Turned out perfectly!  I’m not sure what issues the other people are having, but I did this recipe just as written, and they turned out great. I used chocolate chips instead of M&amp;Ms, and also added some little heath toffee bits.  Mmmm!

This recipe turned out perfect! I followed everything exactly…only substituted vanilla bean paste instead of extract, and added peanut butter chips! 12 minute bake time worked well for me, and they didn’t spread much at all…thanks so much for another awesome recipe 

https://www.youtube.com/watch?v=9Ymw1AwOZfI

I call these oatmeal M&M cookies my “slow bend cookies.” The centers are so buttery and chewy that they don’t crunch and break when you start to bend them. With hearty oats, brown sugar, cinnamon, vanilla, a touch of molasses, and extra chocolate candies, there’s something for every cookie lover.

Get the full recipe: https://sallysbakingaddiction.com/chewy-oatmeal-mm-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #chewyoatmealm&mcookies

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Chewy Oatmeal M&M Cookies | Sally's Baking Recipes

Patriotic Pretzel Bites are the perfect blend of sweet and salty. And what could be better than a 4th of July treat that looks like an American flag?

Patriotic Pretzel Bites

Pretzel Snaps

Wilton Bright White Candy Melts

Bag of M&M Minis

Line up 8-9 pretzel snaps on a paper...

Line up 8-9 pretzel snaps on a paper plate.

Place a white candy melt on the pretzel...

Place a white candy melt on the pretzel and microwave them for about 1 minute. You want the candy to be soft but not runny. (It will look shiny)

Pressed two blue Mini M&M's into the softened white...

Pressed two blue Mini M&M's into the softened white candy at a 45 degree angle to create a row effect.

Add the Red Mini M&M's to create the...

Add the Red Mini M&M's to create the red stripes on the flag. Repeat that pattern in the second row and then add a final row of red M&M's.

These easy sugar cookies keep their shape and don't require any chilling. They are then decorated with icing and M&amp;M's to make strands of Christmas lights!

The Cutest Christmas Lights Cookies (with video!)

baking powder

meringue powder

water

M&M's Minis

Black Icing Writer (or black gel food color to add to Royal Icing)

Preheat oven to 350°F and line two cookie sheets with parchment paper.

Add the butter and sugar to a large bowl. Beat with an electric mixer until smooth and creamy.

Add the egg and vanilla and mix until completely incorporated.

Sift in the flour and baking powder one cup at a time.

Split the dough in half. Lightly flour a rolling pin and roll both halves of dough out on a prepared surface to a thickness of 3/8 inch. No need to chill the dough. The cookies will bake better if the dough is at room temperature. 

Use a round cookie cutter to cut out the cookies. Arrange the cookies between two cookie sheets and bake for 6-8 minutes or until the edges are a very pale golden color. Do not over bake.

Remove from the oven and leave to cool while you make the royal icing.

FOR THE COOKIES:

Add the powdered sugar and meringue powder to a mixing bowl. Add 2 tablespoons of water and mix.

Continue to add water a tablespoon at a time until the icing runs off the beater in ribbons.

Transfer the icing to a piping bag then snip the end off to make a small opening. Pipe the icing on top of the cooled cookies, then use a toothpick to even out the icing. When dry, use the black writing icing to pipe two lines onto the cookies for the light’s string, add mini M&amp;M's on either side of each line for the lights.

FOR THE ICING:

https://content.jwplatform.com/videos/0ynZ8CD9.mp4

Christmas Lights Cookies New.mp4

The perfect sweet and salty treat! This easy and addictive snack can be thrown together in less than 10 minutes and ready to go!

Christmas Crunch Popcorn Snack Mix

popcorn

white candy melts or almond bark

M&Ms,

Pretzels

Christmas Sprinkles

Pop the popcorn and pour into a large bowl. I used microwave (the "extra butter" variety but you could use air popped or whatever is your favorite! Line a cookie sheet with parchment paper or wax paper. Spread the popcorn out on the cookie sheet.

Sprinkle the M&amp;M's and pretzels evenly over the popcorn. Melt white chocolate and pour over the popcorn mix. I do this by chopping up the almond bark, then putting it in a microwave-safe measuring cup and microwaving for 1 minute. Stir and microwave again - in 30 second intervals until smooth and completely melted.

Pour it over the popcorn, then gently stir it up to coat the popcorn. Sprinkle with Christmas sprinkles to make it extra festive!! 🙂 Let it dry/harden, then break it up and enjoy!

Thanks for linking up! I'm still loving this treat so I'll be featuring you on Friday night.

Thank you for a easy fun snack. However there should be a warning: It’s addictive!!

Some foods are fun to eat, and this Christmas popcorn is definitely fun to make and eat!

My kids would absolutely love this! Such a fun snack mix and so simple to make too!

Top 9 mandms recipes from across the web

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Top 9 mandms recipes from across the web

The most viewed mandms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chewy Oatmeal M&amp;M Cookies

M&M Cookies

Soft Batch M&M Chocolate Chip Puddi...

Christmas Snowball Cookies

Vanilla 'fairy bread' slice and bak...

Chewy Oatmeal M&amp;M Cookies

Patriotic Pretzel Bites

The Cutest Christmas Lights Cookies...

Christmas Crunch Popcorn Snack Mix

The most viewed mandms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Chewy Oatmeal M&M Cookies

Chewy Oatmeal M&M Cookies