Oatmeal M&M Chocolate Cookies Recipe

By now..I think you all know that I love to bake and one of my favorite things to make is a big batch of homemade cookies! With that said, I’m all about the chocolate and sweets and if I can get chocolate into my cookies…I do!

For those of you who love chocolate, I think you’ll appreciate my Oatmeal Double Chocolate Cookies Recipe. We call them double chocolate because they include semi-sweet chocolate chips and M&M candies! If you’re not a fan of chocolate chips, omit them and double the M&M’s. If you’re not a fan of M&M’s you can omit them and just double the chocolate chips. The choice is up to you!

These cookies are a big seller when I make them for bake sales and they are often requested at my grand daughter’s Girl Scout meetings too! If you love a chewy & chocolatey cookie, I think you’ll love these!

Note: During the winter months I’ll double the batch ingredients and bake two batches at once. I then split up that second batch into 3-4 freezer storage bags and freeze them for later use. They freeze extremely well!

Oatmeal Chocolate Chip M&M Cookies Recipe

1/2 cup butter flavored shortening
2/3 cup brown sugar
1/3 cup granulated sugar
1 medium egg
3/4 tsp. vanilla extract
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plain M&M Candies
1/2 cup semi-sweet chocolate chips

Preheat your oven to 350 degrees F.

In large mixing bowl cream together the shortening, brown sugar and granulated sugar until creamy & smooth. Beat in the egg and vanilla extract until blended together.

In separate mixing bowl combine together the rolled oats, all-purpose flour, baking powder and salt until well-combined. Gradually beat this mixture into the creamed mixture. Using a big spoon, stir in the M&M Candies and the semi-sweet chocolate chips by hand until they are blended into the cookie batter.

Drop the cookie batter onto an ungreased baking sheet leaving 2″ of space between each cookie. Place baking sheet into a preheated oven and bake for 8-10 minutes or until lightly brown. Remove and let cool on a wire rack until cookies are room temperature before storing them in an airtight container.

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