Sometimes you just want a simple, easy to make dessert or snack and these Crunchy M&M Oatmeal Cookies fit the bill perfectly. I was looking for something that would come together quickly and give a big bang in every bite!
Everyone loves M&M oatmeal cookies and the candies add so much fun to every bite! Your littles will love helping you make these and will devour them all if you’re not careful!
Cookies are infinitely easier to make if you use a cookie scoop. The cookies come out the same size and cook at the same rate giving you beautiful results. Plus they make it so fast to fill a pan that you’ll have them all portioned out in no time.
Crunchy M&M oatmeal cookies are always popular and I love their flexibility. You can add anything you like to them, spice them with your favorite flavors, and make them any size you like. They are totally customizable!
Oats are naturally gluten-free, but they can be contaminated by crops growing nearby and in the processing methods. They are often processed on the same equipment used for wheat. If you need to be gluten-free, be sure you use certified gluten-free oats in this recipe!
I made these cookies today for the son of a friend, and not knowing if he has nut allergies, I made them without the pecans. Feel free to add them to yours if you want. Or you can use walnuts or almonds too. It’s all up to you!
This recipe makes a small batch of crunchy M&M oatmeal cookies so if you’re making these for a party or a large group of people, double the recipe. If you need more than that I recommend you make two double batches instead of quadrupling the ingredients. It is much safer that way.
While you might be tempted to use peanut M&Ms, I suggest you use regular size candies for these cookies. Any bigger and they will be hard to fit in the smaller size scoop.
I hope you give these Crunchy M&M Oatmeal Cookies a try. I know you’ll enjoy them and everyone in your family will thank you!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Crunchy M&M Oatmeal Cookies:
- Flour, baking soda, baking powder, salt, cardamom
- Butter, sugar, brown sugar, egg, vanilla, GF oats
- M&M candies or chocolate chips, pecans (optional)
PRO Tip:
While you might be tempted to use peanut M&Ms, I suggest you use regular candies for these cookies. Any bigger and they will be hard to fit in the smaller size scoop!
How to make Crunchy M&M Oatmeal Cookies:
- Whisk together the flour, baking soda, baking powder, salt, and cardamom. Set aside.
- Beat together the butter, granulated sugar, and brown sugar until blended. Add the egg and vanilla and beat until light, 30 to 60 seconds. Add the dry ingredients and beat on low until combined. Add the oatmeal and beat until fully incorporated. Add the M&Ms and pecans (if using) and stir until evenly distributed in the dough.
- Use a small 1 tbsp cookie scoop to measure out the dough.
- Bake in a preheated 375°F (191°C) oven for 8 to 10 minutes until golden brown. Let sit on the baking sheets for 5 minutes to finish baking before transferring to a wire rack to cool.
PRO Tip:
If you don’t have M&Ms on hand, you can use another candy, flavored chips (like peanut butter), or simply chocolate chips. Get creative and have fun!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Baking sheet pans
- Parchment paper
- Stand mixer or hand mixer
- Cookie scoop
- Wire cooling rack
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
** Oats are naturally gluten-free, but they can be contaminated by crops growing nearby and in the processing methods. They are often processed on the same equipment used for wheat. If you need to be gluten-free, be sure you use certified gluten-free oats in this recipe!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Crunchy M&M Oatmeal Cookies (GF)
Everyone loves oatmeal cookies and M&Ms add so much fun to every bite! Your littles will love helping you make these and will devour them all if you’re not careful!
Ingredients
- 1 cup (120g*) gluten-free all-purpose flour blend* or all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 to 1/2 tsp ground cardamom
- 1/2 cup (1 stick; 113g) salted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (107g) light brown sugar
- 1 large egg (50g)
- 1 tsp pure vanilla extract
- 1-1/2 cups (134g) gluten-free old-fashioned oats**
- 1 cup (170g) regular M&Ms or chocolate chips
- 1/2 cup (57g) chopped pecans, optional
Instructions
- Preheat oven to 375°F (191°C). Line two baking sheets with parchment paper. Set aside.
- In a small bowl, combine the gluten-free flour*, baking soda, baking powder, salt, and cardamom. Set aside.
- In the bowl of your stand mixer or a large bowl if using a hand mixer, place the butter, granulated sugar, and brown sugar and beat until combined. Add the egg and vanilla and beat until the mixture is light, about 30 to 60 seconds.
- Add the dry ingredient mixture and beat on low speed until just combined. Add the oatmeal and beat on low speed until fully incorporated. Add the M&Ms and pecans (if using) and stir until evenly distributed in the dough.
- Use a small 1 tbsp cookie scoop to measure out the dough and place on the prepared cookie sheets. Repeat until all the dough is used.
- Bake in the preheated oven for 8 to 10 minutes until golden brown. Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk it, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
** Oats are naturally gluten-free, but they can be contaminated by crops growing nearby and in the processing methods. They are often processed on the same equipment used for wheat. If you need to be gluten-free, be sure you use certified gluten-free oats in this recipe!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from Joy Food Sunshine
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 51mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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