These soft oatmeal cookies are one of my favorite cookies to bake when I see the Spring or Easter-colored M & M’s in stock. You can only get them once a year and they still make me smile when I see them on the grocery store shelves.
This recipe is perfect for that neighborhood party or church get-together. These soft oatmeal cookies are moist, chewy, soft, and filled with yummy M & M’s. This recipe makes 36 cookies, depending on the size scoop you use to make them.
Well, 18 cookies are better for our size family, so I baked 18 of them and froze the other half of the dough. Now, when I feel like an oatmeal cookie, I can easily bake a few and eat a warm cookie right out of the oven. There is a famous cookie store in town that makes the best oatmeal cookies, well, this recipe is so similar, it makes me so happy!
You can add raisins to this recipe instead of the M & M’s, or add various chocolate chips. It’s so versatile, I love it! If you want a “crispy” cookie, this recipe is not for you. My favorite is a chewy cookie, oh my gosh, is your mouth watering, yet?
Here’s the deal, you can trade out the color of M & M’s for this cookie. Just picture red, white, and blue M & M’s! Yes, keep your eye open for them, they will show up in the stores around the end of May or the first of June in anticipation of the July 4th holiday.
In case you missed this post, Oatmeal: Everything You Need to Know
Kitchen Items You May Need:
Soft Oatmeal Cookies
Preheat the oven to (350°F) = (176°C) degrees. Gather your ingredients so you’re ready to make the recipe.
Cream the butter, brown sugar, eggs, and vanilla.
Creamed and ready to add the dry ingredients.
Stir in the flour, oats, baking soda, baking powder, and sea salt until blended. Stir in the different chocolate chips or M & M’s until blended.
Use a cookie scoop to place the dough on a greased cookie sheet or parchment paper placed on the cookie sheet. Place the cookies about 2-inches apart and bake for about 12-14 minutes.
Bake for 12-14 minutes, or until golden brown. Add a few more M & M’s to the cookies after baking.
These make a very soft, moist, and chewy cookie.
Cook Half of the Dough
I love to bake half of the dough from the recipe and freeze the other half in plastic wrap and foil. When I feel like making cookies, I thaw the dough in the refrigerator and bake as directed.
Soft Oatmeal Cookies Recipe
- 3/4 cup butter, softened
- 1-1/2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups white flour
- 2-1/2 cups oatmeal uncooked, (old-fashioned is my favorite kind)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 cups of any variety of chocolate chips or M & M's
Preheat the oven to (350°F) = (176°C) degrees. Cream the butter, brown sugar, eggs, and vanilla. Stir in the flour, oats, baking soda, baking powder, and sea salt until blended. Stir in the different chocolate chips or M & M's until blended. Use a cookie scoop to place the dough on a greased cookie sheet or parchment paper placed on the cookie sheet. Place the cookies about 2-inches apart and bake for about 12-14 minutes. These make a very soft, moist, and chewy cookie.
How do I store the baked cookies?
I store mine in a Tupperware-Type container on the kitchen countertop to keep them soft and chewy.
Can I freeze the baked cookies?
I love to freeze these cookies. Place them in a freezer bag and freeze them. Yes, I have been known to eat a frozen cookie! Life is so good with a cookie! They will stay fresh for 1-2 months in the freezer.
What are Old-Fashioned Oats?
They have similar nutrition value as the steel-cut oats do, with the main difference in how they are milled. Old-fashioned oats are first steamed and then rolled into a flat shape, which allows them to stay fresh longer, and absorb water easier while providing you with less cooking time. They are also a good option for when you are making granola bars, muffins, or oatmeal cookies.
What are Steel-Cut Oats?
Steel-cut oats are milled by slicing the oats into thin pieces that look a lot like rice. Steel-cut oats typically take longer to cook while producing a chewier texture.
How do Instant Oats compare?
Instant oats have been processed the most of the three. They are pre-cooked, dried, and have been pressed a bit thinner than rolled oats. You’ll notice a mushier texture that you get with them, but they cook in even less time than the old-fashioned oats.
I love making these soft oatmeal cookies, and I hope you do too! If you try this recipe, let me know how things turn out. It’s all about teaching our kids and grandkids to cook from scratch! May God Bless this world, Linda