These Super Chewy Oatmeal Raisin M&M Cookies are actually part of our Christmas Eve tradition so I only use red and green M&Ms to stay in the holiday spirit. We call them “Reindeer Cookies” and pair them with the Jacques Torres Chocolate Chip Cookies for Santa. Our plates consist of one chocolate chip and 8 reindeer cookies (you know, since Santa has 8 reindeer?). While these cookies look substantial, for the plate I make the ones for the reindeer significantly smaller (1 tablespoon of cookie dough instead of 4) so Santa and his helper can finish them off in short order!
To prevent myself from being in the kitchen cooking on Christmas Eve, I actually made both batches of cookies a couple of weeks ago and froze the dough in balls. So now I just pop them into the oven and they are fresh and ready to go!
The Super Chewy Oatmeal Raisin M&M Cookies (I have to keep referring to them as super chewy, they are magical) are full of awesome mix-ins but my favorite addition is the dark brown sugar which makes them super rich, moist and chewy. When I was recipe testing them a couple of years ago I ended up making 4 or 5 batches which left me with a ton of cookies. They kept fresh (and by fresh I mean chewy, most and not at all crumbly) for OVER a week! This recipe was such a hit I actually made it my base for my basic oatmeal raisin cookies and my oatmeal peanut butter cookies too.
- 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
- 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 medium cookies, using a two tablespoon measure (like a coffee scoop, the one I use is double duty with a 2 tbsp measure on one side and a 1 tbsp measure on the other side) 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.
Psst, a little behind the scenes? These cookies are one of 3 that will be part of my holiday gifts I give clients this year. Also making the cut are again, the famous Jacques Torres Chocolate Chip Cookies and my Award Winning Gingerbread Cookies.
Since I can’t deliver all of you cookies, I wanted to tell you about an awesome person I love who you can actually order sweets from! She makes some of the most amazingly creative flavors of toffee I couldn’t even dream up! You have to check out her etsy store if you love toffee: www.sweettoothtoffee.etsy.com