Why You’ll Fall in Love with These Oatmeal M&M Cookies

These Oatmeal M&M Pudding Cookies aren’t just another cookie recipe; they’re a guaranteed crowd-pleaser and a joy to bake. Here’s why you’ll find yourself making them again and again:

• Pantry Staple Ingredients: You’ll likely find most of the necessary ingredients already in your kitchen! This recipe relies on common baking items like butter, sugar, eggs, flour, and oats, making it convenient to whip up a batch whenever the mood strikes for a delicious, homemade treat.
• Perfect Texture Every Time: This recipe boasts an ideal ratio of flour to oats, meticulously balanced to prevent common cookie mishaps. Say goodbye to cookies that are too flat and spread out, or those that turn out overly puffy and cake-like. Each cookie will have that satisfying chewiness combined with a soft, tender interior.
• The Pudding Mix Magic: The instant vanilla pudding mix is the secret weapon here. It serves a dual purpose: it infuses the cookies with an extra layer of rich vanilla flavor and acts as a dough stabilizer. The cornstarch in the pudding mix helps to create that signature soft texture without the need for additional flour, which can lead to dry, overly puffy cookies. It ensures your cookies remain moist and tender, even days after baking.
• Effortlessly Easy & Kid-Friendly: Even if you’re a novice baker, you’ll find this recipe incredibly straightforward. With just a few simple steps, you’ll have a batch of incredible cookies. Plus, it’s a fantastic recipe to get kids involved in the kitchen. They’ll love helping to mix ingredients and, of course, adding the colorful M&Ms, making it a fun and memorable baking experience for the whole family.
• Freezer-Friendly: These cookies are perfect for making ahead! Both the baked cookies and the raw dough freeze beautifully, allowing you to enjoy fresh, warm cookies anytime without the full baking process. This makes them ideal for unexpected guests or simply satisfying a sudden craving.
• Irresistible Flavor: The combination of buttery oats, sweet M&Ms, and a hint of vanilla from the pudding creates a flavor profile that is truly irresistible. It’s a comforting, classic taste that appeals to everyone.

Step 1. Cream Butter and Sugars: In a large mixing bowl, combine the room-temperature salted butter, granulated white sugar, and light brown sugar. Using an electric mixer (or a stand mixer with a paddle attachment), beat the mixture on medium-high speed until it becomes noticeably light and fluffy. This process usually takes about 3 minutes. Be sure to stop occasionally and scrape down the sides of the bowl with a spatula to ensure all ingredients are thoroughly combined and no pockets of butter or sugar remain.

Step 2. Incorporate Eggs and Vanilla: Crack in the two large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Continue mixing on medium speed for another 1-2 minutes until the mixture is light, fluffy, and completely homogenous, with no signs of separation or “splitting.” The vanilla will add a warm, inviting aroma and flavor to your cookie base.

Step 3. Add Dry Flavor Boosters: To the wet ingredients, add the salt, baking soda, and the star ingredient – the instant vanilla pudding mix. Mix slowly on low speed until these dry ingredients are just incorporated into the dough. Overmixing at this stage can start to develop the gluten in the flour too much, which can lead to tougher cookies.

Step 4. Incorporate Oats and Flour: Next, gently add the old-fashioned oats and all-purpose flour to the mixture. Mix slowly on the lowest speed for 1-2 minutes. Continue mixing just until all the dry ingredients are fully combined with the wet ingredients and no streaks or pockets of flour remain. Be careful not to overmix, as this can lead to dense, tough cookies. A properly mixed dough will be thick and uniform.

Step 5. Gently Fold in M&M’s: This step is crucial for maintaining the vibrant colors and integrity of your M&M’s. Add the mini M&M’s (or chocolate chips) last. Mix on the lowest speed for only a few seconds, just until they are evenly incorporated throughout the dough. Overmixing here can cause the candies to break and their colors to bleed into the dough, which isn’t ideal for presentation.

Step 6. Scoop and Bake: Using a cookie scoop (about 1.5-inch in diameter is ideal), scoop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. For an extra pop of color, you can press a few additional M&M’s onto the tops of the dough balls before baking. Bake for 10-12 minutes. It’s perfectly fine if the cookies appear slightly underbaked in the center when you pull them out; they will continue to set and firm up as they cool on the baking sheet, ensuring that perfect soft and chewy texture.

📌 Expert Tips for Perfect Oatmeal M&M Cookies

Achieving the perfect soft and chewy oatmeal cookie is simple with these expert tips:

• Understand Leavening Agents: Remember the golden rule of baking leavening agents: baking soda “spreads” and baking powder “puffs” in cookies. This recipe specifically uses baking soda because oats naturally absorb a good amount of moisture and can make cookies too puffy. The baking soda helps them spread just enough for that classic chewy cookie shape without becoming flat.
• Do Not Overbake! This is perhaps the most crucial tip for soft and chewy cookies. Overbaking is the quickest way to turn tender cookies into dry, crunchy hockey pucks. Look for bottoms/edges that are just barely golden brown and tops that are just beginning to crack, even if the center still looks a little soft. They will continue to bake slightly and firm up as they cool on the baking sheet. To ensure accuracy, test your oven temperature with an inexpensive oven thermometer. If your recipes never quite bake right, your oven might be running hot or cold!
• Embrace the Salt: It is important to note: the amount of salt in this recipe is NOT too much salt. It is precisely what makes these cookies truly amazing. The salt perfectly balances the sweetness of the sugars and M&Ms, enhancing all the flavors, especially in combination with the pudding mix. Don’t be tempted to reduce it!
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows the butter and sugars to cream together properly, creating an airy base, and ensures the eggs emulsify smoothly into the mixture, leading to a more consistent dough and a better cookie texture.
• Proper Scooping for Even Baking: Use a cookie scoop (about 1.5-inch diameter) to ensure all your cookie dough balls are uniform in size. This consistency is vital for even baking, so all cookies are perfectly done at the same time.
• Freezing Cookie Dough: To freeze raw cookie dough for later, first form the dough into individual balls. Then, flash freeze them on a parchment-lined baking sheet or a flat surface for about 30-60 minutes, until the outsides are firm. Once firm, transfer the frozen dough balls to an airtight freezer-safe container or bag. This prevents them from sticking together and makes it easy to grab just a few at a time.
• Baking from Frozen Dough: When baking from frozen dough, there’s no need to thaw! Simply preheat your oven to 350°F (175°C), place the frozen cookie dough balls directly onto prepared baking sheets, and bake for 12-14 minutes. They might take an extra couple of minutes compared to fresh dough, and the M&Ms might bleed their color slightly if the oven isn’t fully preheated, but they will still be wonderfully soft and chewy.
• Add M&M’s Last: Always add your M&M’s (or chocolate chips) in the very final stage of mixing. Mix them on low speed just until they are barely incorporated. This gentle approach prevents the M&Ms from getting crushed, keeps their colors vibrant, and ensures they don’t bleed into the dough during the mixing process.

The addition of instant pudding mix to cookies is a game-changer, primarily for two important reasons: enhanced flavor and the beneficial properties of cornstarch. The pudding mix contributes a wonderfully concentrated flavor (in this case, vanilla) that permeates the entire cookie, making it taste richer and more complex. More significantly, the cornstarch present in the pudding mix acts as a dough stabilizer. It helps to firm up the cookie dough and contributes to an incredibly soft, tender, and moist texture without the need for adding more flour. Adding extra flour can often make cookies dense, dry, or overly puffy. This is especially important in oatmeal cookies because oats absorb moisture from the dough over time, and the cornstarch helps to counteract this, ensuring your cookies remain perfectly soft and chewy for longer.

Proper storage is key to enjoying these cookies at their best:
Room Temperature: Baked Oatmeal M&M cookies can be stored in an airtight container at room temperature for up to 3 days. After this period, they may start to lose some of their moisture and become a bit drier, though they’ll still be delicious.
To Freeze Raw Dough: This is a fantastic option for future baking. Prepare the dough as directed in the recipe, then scoop it into individual balls using a cookie scoop. Place these dough balls on a baking sheet or a flat surface, ensuring they don’t touch, and flash freeze for approximately 30-60 minutes until their outsides are firm. Once firm, transfer the raw cookie dough balls into an airtight, freezer-safe container or a heavy-duty freezer bag. Freezing them separately first prevents them from sticking together in a large clump. The dough can be frozen for up to 3 months.
To Freeze Baked Cookies: Allow baked cookies to cool completely. Then, place them in a single layer on a baking sheet and flash freeze until solid. Transfer to an airtight freezer-safe container or bag with parchment paper between layers to prevent sticking. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Baking from Frozen Dough: When you’re ready to bake, there’s no need to thaw the dough. Simply preheat your oven to 350°F (175°C), place the frozen cookie dough balls directly onto prepared baking sheets. Bake for 12-14 minutes (a couple of minutes longer than fresh dough). They may develop a slightly darker golden-brown color, but the inside will still be beautifully soft and chewy!

Compared to a regular chocolate chip cookie, an oatmeal cookie can be considered marginally healthier due to the inclusion of oats. Oats are a good source of dietary fiber, which aids digestion and can help regulate blood sugar, and they also provide some protein and essential nutrients. However, it’s important to remember that these are still cookies. They contain significant amounts of sugar and butter, making them a treat rather than a health food. While the oats add a slight nutritional boost, moderation is still key when enjoying them.

While you technically can use instant or quick oats, it’s generally not recommended for recipes where a distinct chewy texture is desired, like these cookies. Instant or quick oats are cut into smaller pieces and pre-cooked, so they absorb moisture much more rapidly and break down faster during baking. This results in a softer, almost mushy texture rather than the satisfying chewiness that old-fashioned rolled oats provide. The texture is everything in a good oatmeal cookie! Stick to old-fashioned (rolled) oats to ensure your cookies have the perfect, robust, and delightfully chewy texture.

While you technically can, it’s not recommended if you want to achieve the signature super soft and chewy texture of this recipe. The instant pudding mix plays a crucial role in both flavor and texture, primarily due to the cornstarch it contains. Omitting it will result in cookies that are less moist, potentially drier, and may not spread or stabilize as well, leading to a different, less desirable texture. If you must omit it, you might need to adjust other dry ingredients slightly, but the unique softness will be lost.

Did you try this irresistible recipe? I’d love to hear from you! Please make sure to leave a ⭐️ star rating and a comment below the recipe card. Your feedback is incredibly helpful to other readers and makes my day!

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M&M Oatmeal Pudding Cookies