Brown Butter Oatmeal M&M Cookies
Back-to-school season is here, which means busy mornings, packed lunches and after-school snacks are back on rotation. Around here, we like to make the transition a little sweeter with a fresh batch of cookies and these oatmeal M&M cookies are the perfect treat.
They’re soft and chewy with that classic oatmeal cookie texture, but the colorful M&Ms make them extra fun for kids (and adults too). They’re simple, nostalgic and a crowd favorite.
Brown Butter Oatmeal M&M Cookies
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups old-fashioned oats (I used Bob's Red Mill protein oats)
- 1 cup unsalted butter
- 1 1/2 cups brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs (room temp)
- 1 large egg yolk (room temp)
- 1 Tablespoon vanilla extract
- 1 package semi-sweet chocolate chips
- 1 1/4 cups M&M's (plus more for decorating)
- 2 teaspoons flaky sea salt (optional)
Instructions
- Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper, set aside.
- In a medium bowl, combine flour, salt, cinnamon, baking soda and oats. Set aside.
- In a large saucepan over medium heat, brown the butter. Stirring frequently with a rubber spatula, until the butter smells nutty and is a light golden brown color with tiny golden specks on the bottom of the pan.
- Remove from heat and scrape the butter (and any brown butter bits) into a large mixing bowl. Add in both sugars and the vanilla, and mix well to combine, about 2 minutes.
- Mix in the eggs and egg yolk.
- Fold in the dry ingredients, chocolate chunks, and m&ms, mixing just until everything is combined. (Don't chill cookie dough! This cookie dough is best baked right away.)
- Scoop about 3 tablespoons of cookie dough onto the lined baking sheet. Place the cookies about 2 inches apart.
- Bake for 11 minutes, or until spread out and lightly golden brown in color.
- As soon as the cookies come out of the oven, press on some extra M&Ms on top, if desired.
- Cool on the baking sheet for 10 minutes, then sprinkle with sea salt and enjoy warm, or transfer to a cooling rack to cool completely.
- Enjoy!
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