M&M Cookies
These cookies are perfect for any celebration! I enjoy mixing in the seasonal M&Ms that pop up during the holidays, or just sticking with the classic colored candies year-round. Bake a batch for any event. Have fun and let’s get baking!
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 ½ cups quick rolled oats ground in food processor or blender
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter, softened softened to room temperature
- ½ cup brown sugar, packed
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1 ½ cups M&M candy
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, stir together dry ingredients (aka. flour, baking soda, baking powder, ground oats and salt). Set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 2 ½ cups quick rolled oats
- In the bowl of your electric mixer, beat the butter and sugars on low for about one minute or until well blended.2 sticks unsalted butter, softened, ½ cup brown sugar, packed, ½ cup sugar
- Add in the eggs and vanilla and blend for another minute.2 large eggs, 1 tsp vanilla
- Slowly add in the dry ingredients to the wet ingredients. Continue to mix on low to medium speed until all of the ingredients are combined.
- Add in the M&Ms and blend on low. Scoop out dough balls onto the parchment lined pan. Space about 2 inches apart.1 ½ cups M&M candy
- Cook for 10 minutes and ensure you monitor the cookies. They are ready when they are light brown so continue to cook at 1 minute increments until the cookies are ready. Let them cool on a rack and enjoy.
Notes
Nutrition
Calories: 2198kcal | Carbohydrates: 320g | Protein: 27g | Fat: 94g | Saturated Fat: 56g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 287mg | Sodium: 1039mg | Potassium: 491mg | Fiber: 11g | Sugar: 204g | Vitamin A: 2274IU | Vitamin C: 1mg | Calcium: 340mg | Iron: 10mg