These brown butter oatmeal M&M cookies are full of so much flavor. Subtle hints of oats, caramel, molasses and chocolate. All combined into one cookie makes it incredibely delicious!
Browning butter might be the most amazing addition to desserts ever, besides anything chocolate. It takes flavor to a whole new level! I love to pair browned butter with oatmeal desserts because the two combos together create a blissful marriage. Am I selling you on the stuff or what?!
I adapted these cookies from an original recipe on my site called Mini Oatmeal Chocolate Chip Cookies. I know they seem daunting, and I hate waiting for cookies to set in the fridge, but I promise you it’s so worth it!
Ingredients:
3 sticks salted butter**(8.5 ounces browned butter)
3/4 cup white sugar
1 1/4 cup brown sugar
2 eggs
1 TB. vanilla
2 cups white flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
sprinkle of ground nutmeg
2 1/2 cups old fashion oats
1 cup mini or regular M&M’s
1 cup milk or semi sweet chocolate chips
**
Directions:
Brown your butter. In order to get about 8 and a half ounces of browned butter you need 3 sticks. To brown your buttter, place butter in a pan. Turn on heat to medium. Continue to slowly stir butter until it melts. Watch it, stiring occassionally. Butter will get frothy and begin to brown after about 3-4 minutes. Continue to stir and cook butter until butter is rich brown/golden brown color. Set aside to cool.
In a large mixing bowl, add your sugars and browned butter. Mix until combined. Add in eggs and vanilla and mix together.
Sprinkle flour on top of mixed batter along with baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk into batter.
Using a rubber spatula, fold in oatmeal, M&M’s, and chocolate chips.
Using a 1 inch cookie scoop, or bigger if desired, scoop out batter and place it on a prepared cookie sheet. (I like to use parchment paper on top of cookie sheets for an even bake.) Using your hand, press down slight on the dough so the top isn’t so rounded.
No need to space the cookie dough becaues the dough needs to be refrigerated. Cover tightly and refrigerate the dough for at least an hour so the dough can firm up.
Once the dough is ready, preheat your oven to 375 degrees. Space your cookies out on different cookie sheets that have parchment paper on them.
Bake cookies anywhere between 9-11 minutes, or until slightly golden on top.
Cookies can be stored in an airtight container up to 3/4 days. I like to place a slice of bread in the container with the cookies to keep them soft and chewy.
Cookie dough can be frozen and baked immediately from the freezer. You will have to add a few minutes to baking time.
Baked cookies can be frozen for up to 3 months.
