If you’re looking for a quick, easy, and totally kid-friendly cookie, these chewy oatmeal M&M cookies are where it’s at. They come together fast, bake up soft and chewy, and are perfect for after-school snacks or last-minute desserts.

I love how the oatmeal gives them a little extra texture, and the M&Ms just make everyone smile.

🛒 Ingredients

Butter – Makes everything rich and soft. Room temp works best so it blends smoothly.
Nutella – Adds that chocolatey, hazelnut yum. You can swap for peanut butter if needed.
Old-fashioned oats – Gives the cookies their chewy texture. Quick oats will work but the texture is slightly different.
M&Ms – The fun colorful surprise in each bite. Use gluten-free if needed.
Chocolate chips – Extra melty chocolate makes them irresistible. My favorite ones here.
Egg – Binds everything together and keeps the cookies soft.
If you like more sweet cookies recipes, try strawberry shortcake cookies, brownie crinkle cookies or red velvet cookies next.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥣 How To Make Chewy Oatmeal Cookies

Mix the butter and sugars: Beat together until creamy. Add the egg, vanilla, and Nutella, then mix until smooth.
Combine dry ingredients: In another bowl, whisk together flour, oats, baking powder, baking soda, and salt. Add to wet ingredients gradually, mixing on low until combined.
Fold in the chocolate: Stir in M&Ms and chocolate chips. The batter will be thick. Chill in the fridge for 30 minutes to 1 hour until it’s easier to handle.

Preheat oven: Set to 350°F.
Shape cookies: Roll 1 ½–2 tablespoonfuls of dough into balls, spacing 2 inches apart on a parchment-lined baking sheet.
Bake: 10–12 minutes until edges are set but centers are soft.
Cool: Let sit on the pan 5–10 minutes, then transfer to a wire rack. Cookies will firm up slightly but stay chewy.

Rita's Tip

Chill your cookie dough, it makes rolling and baking so much easier and keeps the cookies soft and chewy.

📋 Tips

Slice and bake cookies evenly for the best chew in every bite.
Butter should be room temp for smooth mixing, no lumps.
Nutella makes these cookies extra soft; peanut butter is a great sub if you prefer.
Make sure your oven is preheated so cookies bake evenly.
Use a cookie scoop if you want uniform size, but hands work fine too.
Let cookies cool a little on the pan before moving, they’re soft at first.
Don’t worry if dough seems sticky; chilling fixes that.
M&Ms are fun, but chocolate chips alone work if that’s what you have.

👨‍🍳 Rita's Equipment

Measuring cups
Cookie scoop - Makes perfect, even-sized cookies every single time. It also keeps your hands cleaner when the dough is a little sticky.
Silicone spatula
Silicone baking mats - They help the cookies bake evenly and prevent burning on the bottom. Plus, they’re reusable, so no more running out of parchment paper.
Mixing bowl set - A sturdy set is super helpful when you’re switching between wet and dry ingredients. Stainless steel bowls also chill the dough faster.
Hand mixer - Creaming the butter and sugars takes seconds with a good hand mixer. If you don’t have one, a stand mixer works great too.
Sheet pans - A solid baking sheet gives you the best cookie texture — crisp edges and soft, chewy centers.

🍱 Storage Instructions

🍱To Store. Keep in an airtight container at room temperature for up to 5 days.
🥶Freezing. Freeze baked cookies in a zip-top bag for up to 3 months.
🔥To Reheat. Warm in a 300°F oven for 5 minutes or microwave for 15–20 seconds for that fresh-baked feel.

What To Serve With Chewy Oatmeal Cookies

No-bake peanut butter bars
Apple turnovers with puff pastry for a cozy, warm treat
A simple scoop of vanilla ice cream
Peach cobbler cake for a soft, fruity dessert pairing

More Oatmeal Cookie Recipes You'll Like

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Chewy Oatmeal M&M Cookies