High Altitude Oatmeal M M Cookies
Elevate your cookie game with these irresistible High Altitude Oatmeal M&M Cookies! Specially adapted for higher elevations, these treats are perfectly soft and chewy, boasting a delightful blend of hearty old-fashioned oats and colorful, chocolatey M&M candies. Infused with a hint of cinnamon and vanilla, every bite bursts with warm, comforting flavors. The recipe balances sweetness and texture beautifully, ensuring success even in challenging baking conditions. Ideal for bringing a pop of color to your dessert table or as a sweet snack for outdoor adventures, these cookies are quick to prepare and bake in under 30 minutes. With this no-fail recipe, you'll have a batch of crowd-pleasing cookies that stay fresh and delicious for days!
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Ingredients
- 1 cup Unsalted butter
- 1 cup, packed Brown sugar
- 0.5 cup Granulated sugar
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 2.5 cups Old-fashioned rolled oats
- 1.5 cups M&M candies
Directions
Step 1
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, use a hand or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Step 3
Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.
Step 4
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Step 5
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6
Stir in the rolled oats and M&M candies until evenly distributed throughout the dough.
Step 7
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the back of the spoon or your fingers.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will firm up as they cool.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
| Serving size | (1265.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3532.8 |
| Total Fat 123.4g | 0% |
| Saturated Fat 61.9g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 2050.2mg | 0% |
| Total Carbohydrate 564.1g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 247.0g | |
| Protein 62.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 346.9mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 1381.2mg | 0% |
Source of Calories