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Cinnamon M&M Oatmeal Cookies

These Cinnamon M&M Oatmeal Cookies are chewy, colorful, and packed with cinnamon warmth—perfect for cozy nights and fun gatherings!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chewy, Cinnamon, Cookies, Easy, M&M, Oatmeal, Quick
Servings: 24 servings

Ingredients

  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup light brown sugar adds moisture and a hint of caramel flavor
  • 1/2 cup white sugar balances the richness of the brown sugar
  • 1 large egg binds the ingredients together
  • 1 1/2 teaspoons vanilla extract enhances the overall flavor profile
  • 1 1/4 cup all-purpose flour provides the structure for your cookies
  • 1/2 teaspoon baking powder helps the cookies rise slightly
  • 1/2 teaspoon baking soda reacts with the acids in the dough, promoting a light texture
  • 1/4 teaspoon salt balances the sweetness
  • 1 teaspoon cinnamon adds warmth and depth to the flavor
  • 1 cup old-fashioned oats gives the cookies a hearty chewiness
  • 1 cup cinnamon chips intensifies the cinnamon flavor
  • 1 1/2 cups Cinnamon M&M's for a pop of color and a burst of chocolate

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
  • In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and white sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, about 2-3 minutes.
  • Add the large egg and vanilla extract to the butter and sugar mixture. Beat until fully incorporated.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  • Fold in the old-fashioned oats, cinnamon chips, and Cinnamon M&M's using a spatula or wooden spoon. Make sure everything is evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Mixing Bowl
  • Measuring Cups and Spoons
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Notes

  • For a dairy-free version, substitute unsalted butter with coconut oil or a dairy-free butter alternative.
  • If cinnamon chips are unavailable, use white chocolate or butterscotch chips, or add an extra teaspoon of ground cinnamon.
  • Store cookies in an airtight container at room temperature for up to one week or freeze dough for up to three months.