Mini M and M Oatmeal Cookies
Two classic cookie flavors are blended into one fabulous cookie recipe!
Servings: 24 servings
Calories: 255kcal
Equipment
- hand mixer optional
- stand mixer optional
- kitchen scale optional
- parchment paper optional
- fine mesh strainer for sifting the dry ingredients
- bakery box optional, for gifting
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup butter, softened
- ½ cup canola oil
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 cups quick-cooking oats
- 1 cup mini m & m's
Instructions
- -Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- -Sift together the flour, baking powder, baking soda, and salt; set aside.
- -In a medium bowl, cream the butter, oil, brown sugar, and white sugar until smooth.
- -Beat in the eggs one at a time.
- -Gradually stir in the sifted ingredients and blend until well combined.
- -Stir in the oats and candy.
- -Using a teaspoon or small cookie scoop, drop dough onto parchment-lined baking sheets.
- -Bake for 10-12 minutes or until edges are golden brown.
- -Cool for a few minutes on the baking sheets and then move the cookies to a cooling rack to continue cooling.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Baked cookies may be frozen if stored in an airtight container or freezer bag for up to 6 months.
Cookie dough may be frozen for up to 3 months if wrapped well in several layers of cling wrap.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 139mg | Potassium: 63mg | Fiber: 1g | Sugar: 23g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
