One of the best things about Easter, the sale on chocolate afterwards! I picked up some spring coloured M&M’s for 75% off, score! Can’t say no to that price and I can’t resist the pretty pastel colours either…spring colours really are the prettiest!
After I made the Banana Oat Bars I knew I had to make something for my #pickyhusband as he doesn’t like anything banana. I knew just what to make – his mother’s oatmeal cookies but I replaced the chocolate chips with the spring M&M’s for a fun, bright spring cookie!
These cookies are easy to make and can be switched up with whatever add-in you want! Her original recipe calls for 1 cup of crushed pecans but I decided to omit them and only have the M&M’s in. I saved about 1/4 cup of the M&M’s to press onto the tops of the cookies before popping them into the oven.The edges crisp up but the centre stays chewy, so they may look uncooked when removed from the oven but keep them on the baking sheet for at least 5 minutes so they can slowly use the heat and continue cooking.
M&M Oatmeal Cookies
Yield: 2 dozen cookies
1 cup rolled oats
3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups M&M candy (or switch out for chocolate chips)
- Preheat oven to 350 degrees F. and line baking sheets with parchment paper. Set aside.
- In a medium mixing bowl, combine oats, flour, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat in egg and vanilla until combined.
- Slowly, add in the flour mixture until smooth. Turn mixer off.
- By hand, stir in the M&M candy.
- Using a medium cookie scoop, drop cookies onto prepared baking sheets.
- Bake cookies for 10-12 minutes or until edges are golden. Cookies may appear uncooked in the centre. Leave cookies on baking sheets for at least 5 minutes before transferring to a cooling rack. Enjoy!