Crunchy and crumbly oat cookies with Crispy M&M’s. Perfect for batch make after school snacks for hungry kids!
This week’s recipes are all about after school snacks. Batch made recipes that are easy to whip up for filling afternoon snacks for the kids all week long.
Today’s recipe is M&M Cookies. Delicious chunky oat cookies studded with Crispy M&Ms!
The cookies themselves are quite healthy. They are low in sugar and the oats help to make them more filling.
The M&M’s obviously increase the sugar content so feel free to leave them out if you want to keep them as healthy as possible.
The great thing about these cookies is that they are super easy to make. All the ingredients can be mixed in one bowl. Although you will need an electric whisk/beater to beat together the wet ingredients.
Half the M&Ms get mixed in with the cookie mixture.
And then the other half and pushed into the top of the cookies just before baking.
They are baked in the oven for 15 minutes. It’s really important to let them cool before eating as they will still be soft. They will firm up in a few minutes when left to cool.
Because these cookies have no preservatives they won’t keep as long as shop-bought cookies. They will last up to 3 days in an airtight container.
They can also be frozen. Once cooled, add to freezer bags and push out all the air. They will defrost at room temperature in 1 to 2 hours.
If you liked this recipe you may also enjoy my Chocolate Orange Muffins
M&M Cookies
Description
Crunchy and crumbly oat cookies with Crispy M&M’s. Perfect for batch make after school snacks for hungry kids!
Ingredients
- 125g butter, softened
- 50g sugar
- 1 medium egg
- 1 tsp vanilla extract
- 100g plain flour
- 100g oats
- 1/4 tsp bicarbonate of soda
- 75g Crispy M&Ms
Instructions
- Preheat the oven to 160c fan and line two baking trays with parchment paper.
- Add the butter and sugar to a large bowl and beat with a hand mixer.
- Add the egg and vanilla and beat again until combined.
- Add the flour, oats and bicarbonate of soda and mix with a spoon.
- Add half the Crispy M&Ms to the mixture and stir with a spoon.
- Take 1 tablespoon of the mixture and add it to the baking tray, moulding into a round cookie shape.
- Repeat to make 15 cookies.
- Add the remaining Crispy M&Ms to the top of the cookies.
- Bake for 15 minutes.
- Allow the cookies to cool for a few minutes on the baking tray before transferring to a wire rack to cool completely.
Notes
These cookies will keep for 3 days in an airtight container. They can also be frozen. After cooling, add them to a freezer bag and push out all the air. Defrost at room temperature in 1-2 hours.
