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Thursday, June 29, 2017

Oatmeal, M&M and Chocolate Chip Cookies

My grandmother made the absolute best oatmeal chocolate chip cookies. I remember she would store them in the deep freezer and we would sneak them and consume frozen whenever we had the opportunity. When I was old enough, I asked my grandmother for her recipe. I was surprised to learn it was the recipe from the Quaker Oats oatmeal box!

I have made some adjustments to the recipe to make it a bit more interesting...

Mini M&Ms milk chocolate baking bits in combination with mini chocolate chips give uniform chocolateness throughout the cookie.  Addition of almond flour in lieu of adding chopped nuts gives a bit more flavor complexity.  A perfect cookie!



  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups unbleached all purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups quick oats
  • 1 10-oz package M&Ms minis milk chocolate baking bits
  • 1 cup mini semi-sweet chocolate chips


  1. Preheat oven to 375F.
  2. Beat butter, brown sugar and white sugar until creamy.
  3. Add eggs and vanilla; beat well.
  4. Combine flour, almond flour, baking soda and salt in a small bowl and add to creamed mixture until well combined.
  5. Add oats, M&Ms and chocolate chips; mix well.
  6. Drop dough by rounded tablespoonfuls onto parchment lined cookie sheets.
  7. Bake 9-11 minutes or until desired doneness is achieved.
  8. Cool 2 minutes and transfer to cooling rack to cool completely.
  9. Store in airtight container.
SOURCE: Modified from Chewy Choc-Oat-Chip Cookies from Quaker Oats

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