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    Home ‣ Desserts ‣ Cookies

    Soft Oatmeal M&M Cookies

    July 29, 2022 by Sara 2 Comments

    Jump to Recipe Print Recipe
    Raw oatmeal m&m cookie dough ball with stack of 3 baked cookies.
    Raw oatmeal m&m cookie dough ball with stack of 3 baked cookies.

    These soft baked Oatmeal M&M Cookies are buttery, filled with mini m&m's, and have pudding mix in them to make them chewy and soft!

    This easy oatmeal cookie recipe is one of my favorites, right behind my Classic Chocolate Chip Pudding Cookies. Had them every Sunday growing up, and still obsessed with them!

    Stack of 3 baked oatmeal m&m cookies on metal baking sheet.

    This is the BEST oatmeal cookie recipe. It has the perfect combination of flour and regular old-fashioned oats and my favorite addition, PUDDING MIX. This is the magic ingredient that makes these cookies so amazing!

    Ingredients You'll Need

    Here's a simple list of ingredients you need to make these soft oatmeal cookies.

    • Butter - salted
    • Brown Sugar - light
    • White Granulated Sugar
    • Eggs
    • Vanilla Extract
    • Salt
    • Baking Soda
    • Vanilla Pudding Mix -instant, 3.4 oz box.
    • Flour - all purpose
    • Old Fashioned Regular Oats
    • Mini M&M's
    Ingredients for oatmeal m&m cookies on wood cutting board on marble surface.

    Instructions

    PREHEAT the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.

    CREAM SUGARS In a stand mixer with the paddle attachment combine the butter, white sugar and brown sugar and beat until mixture is light and fluffy, approximately 3 minutes, scraping the sides of the bowl occasionally. Add in eggs and vanilla and mix on medium speed until fluffy.

    creamed butter and sugar in metal mixing bowl with eggs. Bowl of oats and m&ms to the side.

    ADD DRY INGREDIENTS Add in baking soda and pudding mix and mix slowly until just combined. Then add oats and flour, mixing well on low speed. Add in mini M&M's last.

    Hand pouring mini m&m's into metal mixing bowl of raw cookie dough.
    Raw oatmeal M&M cookie dough in metal mixing bowl on blue stand mixer.

    SCOOP raw cookie dough onto prepared baking sheets. I do rows of 3 and 2 so I can bake 13 at a time instead of 12.

    Raw oatmeal m&m cookie dough balls on metal baking sheet.

    BAKE for 10 to 11 minutes, do not over bake. The bottoms/edges of the cookies should be barely golden brown and tops juuuust beginning to crack. Time may depend on number of pans in oven and racks being used.

    COOL 5-10 minutes before transferring to a cooling rack to cool completely. The bottoms of the cookies should be golden brown and tops will be barely golden brown. Enjoy!

    Diagonal view of baked oatmeal m&m cookies on metal baking sheet.

    Tips and Variations

    • Different M&M's! The options are endless. Caramel, peanut butter, and mint (around the holidays), are some of the basics. I've heard tell of pretzel or brownie-filled ones as well.
    • Chocolate! You can use any type of chocolate chips you want for these. Mini, dark chocolate, butterscotch, white chocolate, or peanut butter would be amazing!
    • Don't overbake! And also NO IT IS NOT TOO MUCH SALT. It is what makes these cookies amazing, along with the pudding mix.
    • Pudding mix! You could use vanilla, french vanilla, white chocolate, cheesecake, or even butterscotch flavored. I've tried them all and love each of them.

    How To Store

    Oatmeal M&M Cookies can be stored at room temperature for up to 3 days before they start to dry out.

    TO FREEZE: Make the dough as directed, then scoop it into balls. Freeze on a flat surface separately until hard, then transfer the raw cookie dough balls into an airtight container. Freezing them separately first will prevent the cookie dough balls from sticking together.

    TO BAKE: Preheat the oven to 350 F, then place frozen cookie dough balls on prepared baking sheets. Place directly into the oven and bake for 12-14 minutes. They may turn a little darker golden brown but should still be nice and chewy on the inside!

    Stack of 3 baked oatmeal m&m cookies on metal baking sheet.
    Print Recipe Pin Recipe
    5 from 2 votes

    Soft Oatmeal M&M Cookies

    These soft baked Oatmeal M&M Cookies are buttery, filled with mini m&m's, and have pudding mix in them to make them soft!
    Prep Time15 mins
    Cook Time11 mins
    0 mins
    Total Time26 mins
    Course: Dessert, Snack
    Cuisine: American
    Keyword: Best Oatmeal Cookie Recipe, Oatmeal M&M Cookies, Soft Oatmeal Cookie Recipe
    Servings: 45 cookies
    Author: Sara
    Cost: $8

    Equipment

    • 1 Baking Sheet
    • 1 Electric Mixer

    Ingredients

    • 3 sticks (1.5 Cups) salted butter
    • 1 cup granulated white sugar
    • 1 cup light brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 teaspoons salt
    • 2 teaspoons baking soda
    • 1 (3.4 oz) box vanilla instant pudding mix
    • 3 cup old fashioned regular oats
    • 3 cups all purpose flour
    • 1 cup mini M&M's

    Instructions

    • Preheat the oven to 350 degrees F. Line a cookie sheet a silicon baking mat or spray with baking spray.
    • Combine the butter, white sugar and brown sugar and beat with an electric mixer until mixture is light and fluffy, approximately 3 minutes, scraping the sides of the bowl occasionally. Add in eggs and vanilla and mix on medium speed until fluffy.
    • Add in salt, baking soda and pudding mix and mix slowly until just combined. Then add oats and flour, mixing well on low speed. Add in mini M&M's last and mix until just combined.
    • Scoop cookie dough into 1.5 inch balls onto prepared baking sheets. I do rows of 3 and 2 so I can bake 13 at a time instead of 12.
    • Bake for 10 to 11 minutes, do not over bake. The bottoms/edges of the cookies should be barely golden brown and tops just beginning to crack. Cool and enjoy!

    Notes

    TO STORE: Keep in an airtight container at room temperature for up to 3 days, then they start to dry out.
    TO FREEZE: Make the dough as directed, then scoop it into balls. Freeze on a flat surface separately until hard, then transfer the raw cookie dough balls into an airtight container. Freezing them separately first will prevent the cookie dough balls from sticking together.
    TO BAKE: Preheat the oven to 350 F, then place frozen cookie dough balls on prepared baking sheets. Place directly into the oven and bake for 12-14 minutes. They may turn a little darker golden brown but should still be nice and chewy on the inside!

    Related

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    • Cherry Chocolate Cheesecake Cookies
    • White Chocolate Biscoff Cookies
    • Maple Cookies Recipe
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    Reader Interactions

    Comments

    1. Ann T. Hartley

      August 23, 2022 at 11:43 am

      These cookies are soooooo good!!!! My grandchildren love them, Phil loves them! They are the best! Thank you!

      Reply
      • Sara

        August 23, 2022 at 1:46 pm

        That's the real test to see if Grandpa loves them too! Glad you love them as much as we do! So good to hear from you Ann.

        Reply

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    Hi! I'm Sara. Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

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