OATMEAL MM COOKIES
This is one of my favorite cookie recipes. The almond extract gives the cookie a unique flavor that makes them, in my opinion, a little better than the rest. Because I like these cookies so much, I usually make them twice their normal size.
Provided by Ellen
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the egg and vanilla until well blended. Combine the oats, flour, baking powder and salt; stir into the creamed mixture. Mix in the candy-coated chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, until light golden brown.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 20.3 g, Cholesterol 9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 65.7 mg, Sugar 12.3 g
CHEWY OATMEAL AND M&M COOKIES
Make and share this Chewy Oatmeal and M&M cookies recipe from Food.com.
Provided by Miss Diggy
Categories Drop Cookies
Time 19m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Cream together butter and both sugars until light and fluffy.
- Add in egg and vanilla and mix well.
- Then add oats, flour, baking soda and salt, mixing well.
- Stir in M&M'S Baking Bits.
- Drop by rounded tbsp 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 9 minutes at 375, or until cookies are set.
- Do not overbake.
- Cool 1 minute on cookie sheets then transfer to wire racks and cool completely.
Nutrition Facts : Calories 1185.4, Fat 63.1, SaturatedFat 37.6, Cholesterol 199, Sodium 1436.8, Carbohydrate 142.7, Fiber 7.4, Sugar 66, Protein 15.1
M&M OAT BARS
These irresistible bars can sweeten any holiday. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Stir in oats. , Press into a greased 15x10x1-in. baking pan. Bake at 350° until golden brown, 10-15 minutes. Cool on a wire rack., In a microwave, melt caramels with water; stir until smooth. Spread over crust. Sprinkle with the chips, nuts and M&M's. Gently press into the caramel mixture. Melt candy coating; drizzle over the top. Let stand until set, 5 minutes. Cut into bars.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
M&M OATMEAL COOKIES
M&M Oatmeal Cookies are soft, chewy and loaded with mini chocolate chips and M&Ms. Delicious M&M cookie recipe that is loaded with oats too!
Provided by Jessica & Nellie
Categories Cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a large bowl, mix butter and sugars together for 2-3 minutes. Add eggs and vanilla and blend for another 2 minutes.
- In a separate bowl, mix together the flour, cinnamon, baking soda, baking powder and salt until well combined.
- Add the flour mixture to the butter mixture and mix just until combined. Add the oats, half of the M&Ms and chocolate chips and stir until evenly distributed throughout the dough.
- Place the other half of the M&Ms into a small bowl. Use a cookie scoop to scoop the dough into balls and then press the top of each cookie dough ball into the M&Ms, so that each cookie dough ball is well coated with M&Ms on the top.
- Place cookie dough balls onto a well-greased cookie sheet or a cookie sheet that has been lined with parchment paper or a silicone baking mat.
- Bake cookies for about 12 minutes or until the edges just barely begin to brown. Don't overbake! Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 236 kcal, Carbohydrate 32 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 30 mg, Sodium 110 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 3 g, ServingSize 1 serving
COOKIES OF OATS AND M&M'S
Make and share this Cookies of Oats and M&m's recipe from Food.com.
Provided by Bearskitchen
Categories Dessert
Time 43m
Yield 25-30 cookies, 6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven at 180 degrees.
- Mix in a bowl both kinds of sugar and the butter until they become creamy and sponge, then mix the egg with them.
- In another bowl combine the flour, the oats, the cream of tartar, the baking soda and the salt.
- Mix all this with the other contains from the other bowl.
- Add the M&M's, the cornflakes, the coconut and the nuts.
- Form the cookies with a spoon and lay them on a baking dish covered with baking paper, bake the cookies from 10 to 13 min or until they're lightly golden-brown.
- Let them cool-down completly before eating them.
Nutrition Facts : Calories 1066.5, Fat 55.6, SaturatedFat 31.9, Cholesterol 125.1, Sodium 608.6, Carbohydrate 132.4, Fiber 5.6, Sugar 83.9, Protein 12.9
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CHEWY OATMEAL M&M COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (30)Category DessertServings 36Total Time 1 hr
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and M&Ms on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
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