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Valentine's M&M Cookies with Rolled Oats

Oatmeal Chocolate Chip and M&M Cookies

Closely adapted from The Ghirardelli Chocolate Cookbook; this recipe makes a lot--I suggest baking half and freezing the other half.
Course Dessert
Cuisine Cookies
Author TheSpicedLife


  • 2 cups 1 lb/4 sticks unsalted butter, room temp
  • 1 1/2 cups packed light or dark brown sugar (we used light)
  • 1 cup sugar
  • 1 large egg
  • 2 large egg yolks
  • 1 T vanilla
  • 2 cups (255 g) AP flour
  • 2 t baking soda
  • 1 t fine sea salt
  • 6 cups rolled oats (not instant)
  • 4 cups (scant) semi sweet chocolate chips
  • 1 12 oz bag of dark chocolate M&Ms
  • vanilla salt for sprinkling


  1. Whisk together the flour, salt and baking soda. Set aside. Measure out the oats and set those aside too.
  2. Beat the butter until creamy. Add the sugars and beat until fluffy. Scrape the sides and bottom of the bowl. Add the egg and egg yolks one at a time, beating to incorporate after each addition. Scrape the bowl as needed. Beat in the vanilla.
  3. Add the flour mixture on the lowest speed (or mix gently). Mix in the oats on the lowest speed also. Be sure to keep scraping the sides and bottom of the bowl as needed! Then mix in the chocolate chips and M&Ms.
  4. Cover the dough with plastic wrap and let chill for at least 1 hour (the dough will last in the fridge for 3 days; I got the best results after at least waiting overnight).
  5. When you are ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. I used a heaping tablespoon for the pictures I took because hefty cookies are the most attractive. But the majority of my cookies I made with heaping teaspoons for portion control. Small and large both work equally well. Make sure the balls of dough have at least 2 inches around them for better air circulation in the oven. Sprinkle the balls of cookie dough with the vanilla sea salt.
  6. Bake for 9-15 minutes, depending on the size of the cookie. Just keep an eye on them–the finished cookie will be golden at the edges but still a bit soft in the center. Let the cookies cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.
  7. Stored in an airtight container the cookies will last at least 2 days–they never made it past that point in my house.