Recipe by Ellen
"This is one of my favorite cookie recipes. The almond extract gives the cookie a unique flavor that makes them, in my opinion, a little better than the rest. Because I like these cookies so much, I usually make them twice their normal size."
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butter flavored shortening
1 1/2 cups
candy-coated milk chocolate pieces
I baked these cookies last night for UFC 79 and everyone loved them.
I did not have butter flavored shortening so I used 1/4 c butter and 1/4 c shortening with no adverse effect to the cookies.
I also split the recipe in half before adding the candy-coated milk chocolate pieces. In half I added raisins and walnuts and in the other half I added the candy-coated milk chocolate pieces and walnuts.
Both cookies were fabulous! The cookie dough tasted great also!
I doubled the recipe as suggested by another reviewer- the dough was way too dry and wouldn't stick together. So I added some peanut butter to get it to stick together. Mmm-mmm. I didn't have almond extract, so I doubled the vanilla. I had to bake them longer, about 15 minutes. They turned out good, not great, but I would make them again.
These were delicious cookies; however, I would love to know why the dough would not hold together very well. It was VERY crumbly and difficult to drop by spoonfuls. Otherwise, everyone loved them!
This is a very versatile recipe, and a very good one I might add. I found out, after starting the dough, that I didn't have enough candies, nor did I have almond flavoring. I used all vanilla and decided to fill the rest of the cup with the candies with pecans and raisins. I also didn't have any butter-shortening, so I put in a little butter for flavor and regular shortening. Boy, these turned out so yummy!! I will definitely use this recipe again as I know you can add almost any combination of things to the mix and it will come out yummy. Thanks Ellen, the kids, nephews, grandma and myself couldn't wait to pop them in our mouths after they got out of the oven!
We have tried a lot of M&M cookie recipes, yet this one is about the best we've tasted. After the holidays, I was eager to try something that had a healthy ingredient like oatmeal in it (after weeks of a very "sugary" season!) So the next time I made treats, I tried this recipe. Everyone loved it!
These cookies are excellet!!! I decreased the Rolled Oats to 1 1/4 cups and they came out perfect!!!
I am not a great cookie maker. This cookie recipe just changed that!! These were the best cookies ever!!!
They kept their shape, did not spread all over the pan and were chewy!!
Thank you for a WONDERFUL recipe. This will be my base recipe for every cookie from now on!
Thanks so much for a base that I can make my diabetic hubbie a treat. I make my own Splenda Brown Sugar Blend. I mix 2 parts Splenda with 1 part Dark Brown Sugar. My blend actually was clumpy, so I put in the blender & it made a fine powdered sugar like texture. Used 1/3 cup of that blend, 1/3 cup of more Splenda & 1/3 cup of regular brown sugar. Used Whole Wheat Pastry Flour, less oats because mine are Organic Old Fashioned. Found Dark Choco M&M's after Christmas on clearance, used less that the cup. Hubbie was so happy! I learned on the Splenda site to cook at a lower temp, these were perfect at 350 for 9 minutes. Thanks again!
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal MM Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 62
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