Treat: Oatmeal M&M Cookies

Summer is here! For some odd reason, Memorial Day always makes me crave M&M cookies. I’m not sure the correlation with M&M cookies and the soldiers who have served and sacrificed for our country… But there is something American about an M&M cookie.

Also, after MUCH experimentation, I have found that these cookies are the PERFECT mix of soft & chewy… but still have crispy edges. There is something about using coconut oil that will do this to a cookie.

For this treat, you will need:

1 Cup Coconut Oil
1 Cup Brown Sugar
½ Cup Cane Sugar
2 Eggs
2 Tsp. Vanilla Extract
1 Tsp. Kosher Salt
1 Tsp. Baking Soda
2 ¼ Cups Organic Flour
2 Packages Organic Instant Oatmeal
2 Cups Dark Chocolate M&Ms (Purple Bag)

Let's get to baking:

1. Preheat oven to 350

2. Using a stand mixer, combine coconut oil and sugars together until creamy

I like to use 76 degree coconut oil. If you prefer, you can substitute the coconut oil for organic butter, but coconut has healthy MCTs in it…

3. Mix: eggs, salt, vanilla and baking soda into your bowl

4. Slowly add flour and oatmeal into your cookie dough

5. Once your ingredients are combined (your dough will look a bit wet/oily – this is OK!), take bowl off of stand

6. Using a large spatula, mix in your dark chocolate M&Ms

Let's get real... I use the entire bag of M&Ms... this is a bit more than 2 Cups

7. Once all of your ingredients are combined, scoop out Tablespoon-sized balls of cookie dough and place on a baking sheet

8. Bake cookies for 10-12 minutes

9. After baked, let the cookies stand on the cookie sheet for 5 minutes before removing them to cool on a wire rack.

10. Once they are cooled – ENJOY!

I take the dough balls that I haven’t used and freeze it for later use (who doesn’t like fresh cookies?)!

SBM and I like to enjoy them fresh & hot with a scoop of vanilla ice cream. Once baked, these cookies will last a few days if you keep them in an air-tight container.