This oatmeal M&M cookie recipe makes giant soft and chewy oatmeal cookies with tons of M&M candies and sweet raisins. These are the PERFECT Christmas cookies for the oatmeal cookie lover in your life.
I've never been a big fan of oatmeal raisin cookies and didn't think may other's loved them either but I was very mistaken! Many of my friends and family LOVE oatmeal raisin cookies and I never knew!
Then when my partner told me his FAVORITE Christmas cookie was his Mom's oatmeal raisin cookies with M&M's added in, I knew I had to see what all the fuss was about.
So I re-created the recipe that I got from his mom and they were pretty good but you know me, I had to make some tweaks! I felt like the original recipe was lacking a little moisture and flavor. So I added in a little butter, an extra egg yolk, a pinch of nutmeg, and some honey so that those centers stay SUPER soft and chewy.
I have to admit, I LOVE these oatmeal raisin cookies! The M&M's add a wonderful crunch when you bite into the soft cookie as well as some sweetness from the chocolate to balance out the raisins and spices.
Oatmeal Raisin M&M Cookie Recipe Ingredients
This oatmeal raisin M&M cookie recipe uses very simple ingredients. I had everything I needed on hand except the rolled oats but they are easy to get at the grocery store.
- Old-fashioned oats are the best oats for baking. Their flat round shape holds up well during the baking process and gives you that perfect "chew" and texture. Avoid quick oats which will not hold up to the baking process. Steel-cut oats should also be avoided because they create a coarse and hard texture that isn't ideal for baking.
- Baking powder and baking soda is needed for rise and for flavor.
- Dark brown sugar is necessary for a chewy cookie because it naturally keeps the cookie softer for longer as well as adding tons of flavors. If you don't have dark brown sugar, you can use light brown sugar even white sugar with molasses as a substitute.
- Cinnamon, anise, nutmeg, and vanilla extract are the perfect spices
- Vegetable shortening is key for the best oatmeal cookies. You can definitely use melted butter or even melted coconut oil but nothing will keep your cookies as moist and chewy as good ol' vegetable oil.
- Butter is a great way to add more flavor without sacrificing structure and moisture.
- Honey helps keep moisture in the cookie because its hygroscopic and draws moisture into the cookie.
- Whole Wheat Flour gives a lot of flavor and texture to these cookies and help them keep their size.
How To Make Oatmeal Raisin M&M Cookies Step-by-Step
- Preheat your oven to 350ºF (148ºC).
- Spread your oats onto a baking sheet in an even layer and toast them in the oven for 15 minutes or until golden brown. Be sure to stir the oats every 5 minutes so they brown evenly. Toasting your oats first will add even more flavor and result in a chewier cookie.
- Line two cookie sheets with parchment paper or brush with cake goop.
- Set your oats aside to cool on a wire rack.
- Sift together your flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg in a medium bowl and set it aside.
- In the bowl of your stand mixer with the paddle attachment attached (or you can do this with a hand mixer or whisk), cream together the brown sugar, butter, and vegetable shortening, until it's light and fluffy.
- Add in the vanilla extract and honey and stir to combine.
- While mixing on low, add the eggs in one at a time. Allow the first to fully mix in before adding the next. Mix until combined.
- While mixing on low, add the flour mixture to the shortening mixture in three parts.
- Stir in the oats, raisins, and M&M's, and set the dough aside.
- Measure the dough out into ⅓ cup scoops (about 100 grams of dough). You can also use a cookie scoop if you have one.
- Place the dough onto your prepared baking sheets.
- Flatten the dough into a disk about 4" across.
- Bake the cookies for 9 minutes or until they are very lightly browned. Be careful not to over-bake them so they keep their soft centers. Baking time may vary depending on your oven.
FAQ
You are over-baking your cookies. The center of your cookies should still be soft and will set up after they cool. This is the secret to a soft and chewy cookie.
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Recipe
Equipment
- 1 large cookie scoop
- 2 cookie sheet pans
Ingredients
- 9 ounces old fashioned oats toasted
- 9 ounces whole wheat flour
- 3 ounces shortening
- 2 ounces unsalted butter softened
- 5 ounces white sugar
- 4 ounces brown sugar
- 5 ounces raisins
- 1 teaspoon vanilla
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- ¼ teaspoon nutmeg
Instructions
- Sift together your dry ingredients (flour, spices, baking powder, and baking soda) and set them aside.
- Cream together the shortening and the butter until smooth.
- While mixing on low, sprinkle in the white and brown sugar and mix on medium speed until light and fluffy.
- Mix in the vanilla and the honey.
- While mixing on low, add in the eggs, letting each one mix in fully before adding in the next.
- While mixing on low, add in the dry ingredients and toasted oats, and mix until combined.
- Mix in the raisins and M&Ms until blended in and then set the dough aside.
- Scoop the dough immediate using a 3 ounce cookie scoop or divide into 12 equal balls.
- Place the cookie dough on a prepared cookie sheet 2" inches apart. The dough does not spread very much.
- Bake the cookies at 350ºF for 9 minutes then remove them from the oven and let them cool for five minutes.
- Remove the cookies from the cookie sheet and cool fully on a wire rack.
