Oatmeal Raisin M&M cookies

Giant soft and chewy oatmeal raisin cookies that stay soft for days! Packed full of m&ms in every bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 9

Total Time 19

Servings cookies

Calories 385kcal

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.

Toasting your rolled oats will result in a better texture and flavor of the cookie.

If you don't want to use honey you can use maple syrup or corn syrup.

Don't overbake your cookies. They should still be a little soft in the center when you pull them out.