Bakery MM Cookies

• ▢ 16 tablespoons unsalted butter at room temperature, not softened or melted
• ▢ 1 cup light brown sugar firmly packed
• ▢ 1/2 cup granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 4 tablespoons oat flour oats that have been blended, see note 1
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 2-1/2 cups flour see note 2
• ▢ 1-1/2 cups milk chocolate chips
• ▢ 1/2 cup mini chocolate chips
• ▢ M&M’s
• ▢ Serving suggestions see note 3

• Using a hand mixer (or a stand mixer fitted with the whisk attachment), cream together the room-temperature (not melted) unsalted butter, light brown sugar, and granulated sugar. Continue to beat until the mixture is smooth, light in color, and notably creamy, which typically takes about 3–4 minutes. This step is crucial for incorporating air and achieving the ideal cookie texture.
• Add in one large egg and beat until it is fully incorporated into the mixture. Then, add the second egg along with the vanilla extract. Beat again until everything is well combined and the batter is smooth.
• To the wet ingredients, add the oat flour, baking soda, baking powder, and salt. Beat on low speed until just combined. Gradually mix in the all-purpose flour until barely combined, taking care not to overmix, as this can lead to tough cookies. Finally, gently fold in the milk chocolate chips and mini chocolate chips using a spatula. Cover the prepared dough and chill in the refrigerator for at least 30 minutes. This chilling period helps prevent excessive spreading.
• While the dough is chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to ensure even baking and easy removal.
• Remove the dough from the fridge. Using a 1/4-cup measuring cup, pack it with dough. Scoop this dough onto the prepared baking sheet, shaping it into a neat ball. Press 6 M&M’s onto the top of each cookie dough ball. Repeat this process to make three more cookie dough balls, ensuring generous space between them, as these cookies spread considerably during baking. (I strongly recommend baking only 4 cookies at a time on one large sheet pan to allow for maximum spread and crispy edges.) Bake for 10 minutes; the cookies will appear slightly underbaked in the centers with somewhat messy edges upon removal.
• Immediately remove the pan from the oven. Working quickly while the cookies are still hot and pliable, use the back of a metal spatula to gently press the edges of each cookie inward to create a perfectly round shape and enhance the crispy edges. If a cookie resists, use two spatulas to carefully push the edges. For that ultimate bakery-style finish, press a few more M&M’s and mini chocolate chips into the tops of the warm cookies. Allow the cookies to cool on the baking sheet for at least 10 minutes to firm up before carefully transferring them to a wire cooling rack to cool completely. Repeat the baking process with the remaining dough.

Note 2: The Art of Measuring Flour Correctly. Accurate flour measurement is critical for cookie texture. Avoid pressing a measuring cup directly into a bag of flour, as this compacts the flour and will result in using too much, leading to dry and crumbly cookies. Instead, use a spoon to lightly fluff and then spoon the flour into your measuring cup until it’s overfilled. Then, use the back of a straight-edged table knife or an offset spatula to level the flour flush with the top of the measuring cup. This method ensures you have the precise amount needed for soft, chewy cookies.

Note 3: Serving Suggestions – Beyond the Plate. While these Bakery M&M Cookies are absolutely divine on their own, don’t hesitate to get creative with serving! My favorite elevated way to enjoy them is as an ice cream cookie sandwich. Place a generous scoop of high-quality vanilla bean ice cream (or your favorite flavor!) onto the flat bottom of one cookie. Top with another cookie and gently press them together. The combination of warm, chewy cookie and cold, creamy ice cream is pure heaven. They also pair wonderfully with a cold glass of milk or a hot cup of coffee.

Nutrition Note: M&M’s Calorie Estimate. The nutritional information provided does not include M&M’s, as the amount used can vary significantly based on personal preference. For a general estimate, if you use approximately 10 M&M’s per cookie (6 incorporated into the dough and 4 pressed on top), this would add roughly 40 calories per serving. Please adjust your calculations based on the quantity you choose to include.

Storage Guidelines. For optimal freshness, store your baked Bakery M&M Cookies in an airtight container at room temperature. They are at their peak flavor and texture within 3–4 days. If you plan ahead, freezing cookie dough is an excellent option instead of freezing baked cookies. Simply scoop individual cookie dough balls onto a large baking sheet and freeze until they are completely solid. Once frozen, transfer these solid dough balls to an airtight container or a heavy-duty freezer bag, and they will keep well for up to 3 months. You can bake these cookies directly from the freezer—there’s no need to thaw them beforehand. Just be aware that you may need to add a few extra minutes to the standard bake time to achieve that perfect golden-brown finish and gooey center.

Nutrition Information