Chewy Oatmeal And M M Cookies Recipes

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.

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

Steps:

• Cream together shortening and sugars until light and fluffy.
• Add eggs and vanilla and beat until combined.
• Add combined flour, salt, and baking soda and mix until well combined.
• Stir in 1/2 cup M&Ms.
• Drop by Tbsp onto ungreased cookie sheet.
• Press 2-3 M&Ms onto top of each cookie.
• Bake in 375°F for 10-12 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
• Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.

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.