Chewy Oatmeal M&M Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Cream the softened butter and both sugars on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute, scraping down the bowl as needed. Add the vanilla and molasses and mix on high until combined.
2. In a separate bowl, whisk the flour, baking soda, cinnamon and salt. Add to the wet ingredients and mix on low until combined. Beat in the oats and M&Ms on low speed. The dough will be thick and sticky.
3. Chill the dough for 30 to 60 minutes in the refrigerator. If chilling longer (up to 2 days), let it sit at room temperature for at least 30 minutes before rolling and baking.
4. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
5. Roll the dough into balls of about 1 and 1/2 tablespoons each and space them 2 inches apart on the sheets.
6. Bake for 11 to 12 minutes, until lightly browned at the edges. The centres will look soft and underbaked.
7. Let the cookies cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
8. Store leftover cookies covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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