Oatmeal M&M’s Cookies are a classic treat. This cookie recipe can be made with chocolate chips or M&M’s. Grab a few oatmeal cookies fresh out of the oven with a glass a milk and it takes you back to when you were a kid!
Before the holidays I asked Brian what cookies or treats he would like me to make. The kids had already told me some of their favorites and I wanted to know which ones he wanted. Well, rather than asking for some special holiday cookie, he asked me to make Oatmeal Chocolate Chip Cookies or Oatmeal M&M’s Cookies.
Even though they are something he loves, it has been way too long since I’ve made oatmeal cookies. I’ve been making these cookies for years and the recipe is a result of combining other recipes I had for chocolate chip cookies and recipes for oatmeal cookies.
Brian not only loves the oatmeal chocolate chip cookies but he also loves eating the cookie dough. I always worry about the raw eggs in the cookie dough so I decided to make some cookie dough for him to eat and left the eggs out.
I made the cookie dough with chocolate chips and the cookies with M&M’s so he could have some of each. To make the cookie dough, I followed the recipe below but left out the eggs and baking soda. I used quick oats instead of old fashioned and added 1/3 cup heavy cream.
Oatmeal M&M’s Cookies Recipe
Ingredients
- 1/2 cup shortening
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cups flour, (add additional 1/4 cup for thicker cookies)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups old fashioned oats, uncooked
- 2 cups M&M's or chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Mix together shortening, butter and sugars until creamy.
- Add eggs and vanilla, mix well.
- Add flour, baking soda and salt, mix well.
- Stir in oats and M&M's (or chocolate chips).
- Use a medium cookie scoop and place dough balls onto a baking sheet.
- Bake for 10-13 minutes.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Janet Stroebl says
Remember that the flour can also cause salmonella when eating cookie dough. Best to not consume cookie dough.
Lynn Bast says
The cookies taste fantastic, but they completely flattened during baking! I even tried chilling the dough in between batches! What did I do wrong?
Tonia says
Hi Lynn,
Try adding 1/4 cup of flour. More flour will make the cookies thicker.
Happy Baking!
~Tonia
lisa g. says
Hi, you said you left out the baking soda but its listed in the recipe. Is it an error? Thank you7
Tonia says
Hi Lisa,
I left out the baking soda and eggs when making raw cookie dough for my husband. Enjoy!
~ Tonia
Funda says
Hi what is shortening and what can I use as a replacement?
Tonia says
It looks like you are in Australia? It looks like the equivalent to shortening in the US is called Copha vegetable shortening in Australia.
Cathy@LemonTreeDwelling says
Sometimes the simplest cookies are the best….these look really good! And you’re so nice to make your hubby egg-free cookie dough JUST to eat. I can’t say mine is that lucky!! 😉
Tonia says
Awww…thanks! My husband does lots of nice things for me so he totally deserves it!
Zainab @ Blahnik Baker says
Oatmeal cookies are always a favorite in our house!! Love how colorful these are 🙂
Tonia says
Thanks Zainab!
Anna Bennett says
Tonia,
They are very colorful.They look & sound really good.
Tonia says
Thanks Anna! I hope your holidays went well!