Super Chewy Oatmeal Raisin M&M Cookies

by Sabrina Snyder

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42 Comments

5 from 5 votes
36
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
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The perfect chewy, yummy, colorful cookie for Santa. These are the perfect Holiday gift, and the kids will love making them! Try these today!

Nothing is better than cookies and milk and there are so many Cookies to choose from that you can’t possibly go wrong. Try classic Oatmeal Raisin Cookies and Oatmeal Peanut Butter Cookies too!

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Recipe Snapshot

Why You’ll Love These Cookies?

  • These cookies are rich, moist, and chewy with delicious add-ins.
  • Create holiday cheer with your family by baking these delicious cookies together.

Sabrina’s Super Chewy Oatmeal Raisin M&M Cookies Recipe

These Oatmeal Raisin M&M Cookies are the perfect addition to my family’s Christmas Eve tradition, so I choose to use red and green M&Ms to stay in the holiday spirit, but they’re so good that my kids ask for them multiple times a year. They really are perfect for any occasion.

Recipe Card

Dinner, then Dessert

Chewy Oatmeal Raisin M&M Cookies Recipe

The perfect chewy, yummy, colorful cookie for Santa. These are the perfect Holiday gift and the kids will love making them!
Yield 36
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder
Holding Cookie above baking sheet
PrintRate

Ingredients
 

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter , softened
  • 1 cup dark brown sugar , firmly packed
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 3 cups rolled oats
  • 1 1/2 cups raisins
  • 20 red M&Ms
  • 20 green M&Ms

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl whisk together the flour, baking soda, baking powder and kosher salt.
  • In your stand mixer cream the butter and sugar for 1-2 minutes on high until light and fluffy.
  • Add in the dark brown sugar, eggs and vanilla and mix until fully combined.
  • Add in the dry ingredients a third of it at a time until just incorporated.
  • Add in the oats, raisins and M&Ms and mix in on low for just a few seconds until combined.
  • Refrigerate your dough for 30 minutes AT LEAST (the longer the better).
  • Depending on the size of the cookies you want, your baking time will vary.
  • For large cookies as pictured, using an ice cream scoop (¼ cup) drop onto greased pan or using a Silpat liner, bake for 12-14 minutes (I get 18 cookies).
  • For medium cookies, using a two tablespoon measure (like a coffee scoop) bake for 11-13 minutes (I get 36 cookies).
  • For small cookies, using a 1 tablespoon measure, bake for 9-11 minutes (I get 72 cookies).
  • You don’t need the cookies to brown too much, so the moment the bottoms get brown, pull them out.

Nutrition

Calories: 124kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Cholesterol: 9mg | Sodium: 103mg | Potassium: 104mg | Fiber: 1g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 0.9mg

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Note from Sabrina

This is the perfect cookie to make with your kids on Christmas Eve. I always prepare eight smaller cookies to go with a large chocolate chip cookie, meant for Santa and the reindeer. The excitement in the kitchen, the laughter, and the joy of creating something special together make it one of my favorite Christmas traditions. What kid wouldn’t love helping to bake a fun treat that adds to the holiday magic?

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About this Recipe

The Oatmeal Raisin M&M Cookies are full of awesome mix-ins, but my favorite addition is the dark brown sugar, which makes them super rich, moist, and chewy. While recipe testing them, I ended up making 4 or 5 batches, which left me with a ton of cookies. They kept fresh and chewy for over a week!

Can this be made ahead of time?

Yes! You can make these cookies 2-3 months ahead of time and freeze the dough. Then you can pop them into the oven, and they’ll be fresh and ready to go! Just remember to add 3-4 minutes to your baking time if cooking from frozen. You can also freeze the fully baked cookies for 2-3 months. Thaw pre-cooked cookies in the refrigerator overnight to get the best results.

Recipe Tips & Tricks

  • Let your cookies cool completely on a wire rack instead of on the baking sheet. I only let them cool on the baking sheet for a couple of minutes to firm up before removing them.
  • Instead of a stand mixer, use a large bowl and a hand mixer, since you only need to beat the butter and sugar, and the rest of the ingredients just need to be gently mixed until combined.
  • Make sure you use rolled oats, not instant oats, which can disintegrate into your batter during cooking and don’t produce a good, chewy cookie.
  • Using a cookie scoop ensures all your cookies will be the same size.
  • Line your baking sheet with parchment paper to keep the cookies from sticking and to make cleaning up easier!

Serving Ideas

These cookies are amazing to pair with my Jacques Torres Chocolate Chip Cookies and Award Winning Gingerbread Cookies for the perfect holiday cookie platter. You can also toss a few of each into a cute bag for the perfect holiday gift for neighbors and friends.

How to Store

  • Serve: Let cookies cool, then serve slightly warm from the oven.
  • Store: Keep in an airtight container at room temperature for up to one week.
  • Freeze: You can freeze these cookies, whether they’re fully baked or in dough form. For baked cookies, allow them to cool to room temperature before placing them in a freezer bag. If you prefer to freeze the dough, you can either freeze it as individual cookies or defrost it in the refrigerator until it’s soft enough to scoop when you’re ready to bake. To freeze the dough as individual cookies, scoop them onto a baking sheet and place it in the freezer for 30-45 minutes, or until the dough starts to solidify. Then, transfer the cookies to an airtight container, placing parchment paper between layers to prevent sticking.

Variations

  • Sugar: Brown sugar gives cookies a deep molasses flavor and a golden-brown color. If you don’t have any, you can replace it cup for cup with white granulated sugar.
  • Gluten-Free: This cookie can be made with gluten-free flour and certified gluten-free oats. Just be sure to use an extra teaspoon of vanilla extract.

More Yummy Oatmeal Cookies

Collage of Cookies with M&M's
cookie on sheet tray

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. As usual I had to use what I had so I added 1/2 cup syrup for br. Sugar then chopped dryed cherrys, cranberries, almonds, and 1 cup chopped brownie dough. WOW! Great cookies!

    Reply

  5. I love how these cookies have chocolate in them. My kids love oatmeal raisin cookies, and I like chocolate chip ones. These combine the best of both worlds.

    Reply

    1. Same with us! I love raisin and my husband loves chocolate! I cherry pick the ones with the least amount of chocolate in them. 🙂

      Reply

    1. Thanks! My family certainly thought they were delicious – I kept returning to the kitchen and finding more and more were missing!

      Reply

  11. These look so yummy! I love that they are chewy, as I perfer a chewy cookie! I really enjoy oatmeal and raisin together in a cookie, too!

    Reply

  13. This would be right up my husband’s and kids’ alley! Oatmeal Raisin cookies are tasty on their own, but adding M&Ms? YUM.

    Reply

  14. We love some good cookies in our house and I suspect my boys would adore these. Great tip to make them smaller for Santa and his reindeer. No need to overstuff the jolly man on his Christmas run!

    Reply

  17. Great idea freezing the dough ahead of time! They look so delicious and a tradition I would totally be okay with starting at our house 🙂

    Reply

  18. Those look so good and perfect for Christmas with the red and green m&ms. Plus, these could easily be changed for all the holidays just by changing the colors of the m&ms.

    Reply

    1. That’s exactly what I was thinking! Although, sorting M&Ms can get tedious, so it helps to have a little one sort them for you, even if you lose a couple along the way!

      Reply