Chewy Christmas Oatmeal M&M Cookies are a family favorite! Make these oatmeal cookies with red and green M&Ms, or use plain ones year-round.
Every year, I ask my husband and kids what treats they want me to make for the holidays. I want to make sure I make at least one of their favorites. Brian always asks for Christmas Oatmeal M & M Cookies, so I thought I’d share the recipe with all of you!
How To Make Christmas Oatmeal M&M Cookies
Step One: Butter and Shortening
For this oatmeal cookie recipe, I used a combination of butter and shortening. The shortening helps the cookies rise higher and have a lighter texture without having to chill the dough!
The butter adds flavor. Cookies made with all butter spread more and end up flatter.
Step Two: Cream Sugars
Once the butter and shortening have been combined, cream in the granulated sugar and brown sugar. As you beat the mixture, the batter will become lighter in color and fluffier in texture.
Creaming the butter and sugar adds air to the mixture, making the cookies lighter in texture.
Step Three: Egg and Vanilla
Next, beat in the eggs and vanilla extract. The eggs add additional leavening as well as moisture, flavor, and structure.
The vanilla is for flavor, so use pure vanilla extract. It is more expensive than the imitation vanilla, but you only need a little bit, and it is definitely worth it.
Beating the egg into the creamed butter and sugar will add more air to the cookie dough.
Step Four: Dry Ingredients
Combine the all-purpose flour, baking soda, and salt in a separate bowl. Then, add it to the batter and stir until combined.
Step Five: Oatmeal and M&Ms
When making Chrismas oatmeal M & M cookies, you can use either the old-fashioned oats (also called rolled oats) or the quick-cooking oats. The old-fashioned oats make for chewier cookies with more texture.
Quick-cooking oats are coarsely chopped old-fashioned oats. They will be more hidden in the cookies and make for a more uniform texture.
Red and green holiday M&Ms are fun for Christmas oatmeal cookies, but during the rest of the year, we use plain M&Ms.
Step Six: Dough Balls
When forming the cookie dough balls, I always use a cookie dough scoop. For this recipe, I used a medium #40 dough scoop that holds about two tablespoons.
Using a dough scoop gives you evenly sized cookies, which makes them bake evenly, and they fit into storage containers better when they are the same size.
Step Seven: Bake
One of my favorite cooking baking tips is to cover your baking sheets with parchment paper. The parchment paper prevents the cookies from sticking to the pan.
Once the Christmas oatmeal M&M cookies are finished cooking, you can slide the whole piece of parchment paper, with the cookies on top, onto the counter to cool.
Don’t forget to allow the baking sheets to cool before making the next batch. Starting with a cool pan allows the cookies to rise and bake as they were meant to.
How To Freeze Cookie Dough
My favorite cookie hack is freezing some of the cookie dough to bake later. Sure, you can bake the cookies and freeze them, but freshly baked cookies, even from the frozen dough, are so much better.
- Make the cookie dough balls and place them in the freezer to harden.
- Then, put them in an airtight container or plastic ziptop bag and store them in the freezer.
- When ready to bake the oatmeal Christmas cookies, put the frozen cookie dough balls directly on a parchment-covered baking sheet (no need to thaw them first). Bake at 350˚F for 8-11 minutes.
How To Store Oatmeal M&M Cookies
- Allow the cookies to cool completely before storing them.
- Place the oatmeal M&M cookies in an airtight container (or ziptop bag) with pieces of parchment paper between layers. Store them at room temperature for 3-4 days.
- Or store them in the freezer for up to 4 weeks. Thaw them at room temperature before serving.
Frequently Asked Questions
You can use either old-fashioned (rolled) oats or quick-cooking oats. We prefer the old-fashioned oats for a chewier texture.
You can use two cups of chocolate chips instead of two cups of M&M’s. Or use one cup of each.
Follow this recipe, use old-fashioned oats, and don’t overbake the cookies.
Oats contain fiber, but even so, these cookies are a dessert.
More Cookies Recipes
- Triple Chocolate Cookies are perfect for the chocolate lovers!
- Pretty pink Peppermint Cookies have a candy cane crunch.
- Try Soft Rain Cookies from Taste of Home for an old-fashioned holiday cookie.
- Hot Chocolate Cookie Cups are almost too cute to eat.
- Use this recipe to make Four Christmas Cookies From One Basic Dough.
Christmas Oatmeal M&M Cookies Recipe
- ½ cup butter softened
- ½ cup shortening
- 1 ¼ cups (275 grams) packed, light brown sugar
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 2 teaspoon vanilla
- 2 1/2 cups (300 grams) all-purpose flour spoon into measuring cup and level with back of knife
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups (200 grams) old-fashioned rolled oats
- 2 cups M&Ms Christmas or plain, plus more for topping if desired
- Preheat oven to 350˚F.
- Use a stand mixer to combine the butter and shortening and butter.
- Add the brown sugar and granulated sugar. Beat for 2-3 minutes.
- Add the eggs and vanilla. Beat for 1-2 minutes.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the mixing bowl and stir to combine.
- Stir in oats and M&M's.
- Use a #40 dough scoop (about 2 tablespoons) to make dough balls. Place 9 cookie dough balls on a parchment-covered cookie sheet with at least two inches between them.
- Bake at 350˚F for 8-11 minutes.
- Press 3-4 M&M into the tops of the warm cookies, if desired.
- Continue with the remaining cookie dough, allowing the cookie sheets to cool between batches.