Tuesday, July 7
Brace yourselves. Today I am giving you the best oatmeal cookie recipe ever. Well, the best chocolate chip M&M oatmeal cookie recipe ever. No, really. I haven’t met a cookie this addictive in quite some time. I even made myself sick to my stomach a few weeks ago eating too many, like a 6-year-old the day after Halloween. Not one of my finer moments. But I digress…
Back to the cookies. These cookies are delicious, with wonderful flavor and texture. Additionally, these cookies are made with oil instead of butter. The original recipe says you can use coconut oil or olive oil. I have made them with half olive oil half coconut oil, and I’ve also made them with just coconut oil. I prefer the 100% coconut oil version. If you decide to use olive oil, I would recommend regular olive oil instead of extra virgin as extra virgin olive oil has more olive flavor.
Okay, so, the recipe. I begged this recipe off of my girls’ piano teacher, Jody. She has no idea where she got it from, so we just call them Jody’s Oatmeal Cookies. If I ever track down the source, I’ll be sure to let you know! For now Jody gets credit for bringing these beauties into our lives.Jody's Oatmeal CookiesPrep timeCook timeTotal timeThese Chocolate Chip M&M Oatmeal Cookies are some of the most addictive cookies I've ever eaten. You've been warned.Author: Jane MaynardServes: 3 dozenIngredients
- 2½ cups old fashioned oats
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup melted coconut oil (if your coconut oil is already liquid at room temp, you're all set. if it is solid, a few seconds in the microwave will melt it enough)
- 2 large eggs
- 4 teaspoons vanilla extract
- ¾ cups chocolate chips
- 1¼ cups plain M&Ms
- (I supposed you could do 2 cups of raisins instead of chocolate chips and M&Ms, but I'm a chocolate girl. If you go with raisins, add ½ teaspoon of cinnamon to the dough)
NotesThe original recipe says you can use coconut oil or olive oil. I have made them with half olive oil half coconut oil, and I've also made them with just coconut oil. I prefer the 100% coconut oil version. If you decide to use olive oil, I would recommend regular olive oil instead of extra virgin as extra virgin olive oil has more olive flavor.3.3.3070
- Preheat oven to 350ºF. Line baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl whisk together the oil, eggs and vanilla extract. Add the salt and baking soda and stir well. Add the oats, flour and both sugars and mix well until all ingredients are fully incorporated together. The dough might be crumbly. (Add a teeny bit of oil of needed - I have not ever added any extra oil myself). Alternatively you can mix all the ingredients except the chocolate chips and M&Ms in a large bowl all at once, but I find adding the ingredients in the order listed above makes it easier to mix the ingredients together evenly.
- Mix in the chocolate chips and M&Ms.
- Form cookie dough balls about 2 tablespoons in size and place on cookie sheet. The dough is tricky to work with, just be patient! Use your hands to really squeeze the dough into a ball. You may have to tuck the M&Ms and chocolate chips inside and underneath the cookie to get it to hold together on the tray.
- Bake for 10-12 minutes, until cookies begin to lightly brown on top but don't overcook.
- Cook all the dough into cookies as the cookie dough balls don't hold together well for freezing and dough is easier to work with when it is just made. Store baked cookies in an airtight container.