Cherry M&M Chocolate Chip Oatmeal Cookies

I saw these cookies on Picky Palate over the holidays. They reminded me of these Oatmeal Chocolate Cinnamon Cookies that I love. I decided I had to find some cinnamon M&Ms. Then I found out the hard way that getting my hands on some cinnamon M&Ms was going to be much easier said than done.

I looked in every place I could think of for those silly cinnamon M&Ms. Apparently everyone else in Boston was sitting at home snacking on them while I was out searching for them. Or maybe they just didn’t make it to Boston. Either way, I was ready to give up.

Then I was at the store and noticed they had candy out for Valentine’s Day. I thought maybe they’d have some of the mysterious cinnamon M&Ms since they’re red. No such luck. But they did have these red cherry M&Ms. I decided to give them a shot and just give up on the cinnamon ones.

I followed the same recipe and even included the ground cinnamon which turned out to be the right decision. The cinnamon gave a great boost of flavor to these cookies.

I ran out of M&Ms for the last few cookies and I have to say, this chocolate chip cookie recipe without the M&Ms is pretty tasty too.

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Cherry M&M Chocolate Chip Oatmeal Cookies

Cherry M&Ms provide a burst of cherry flavor that compliments the chocolate, cinnamon, and oats in the cookie dough.

Yield: 5 dozen cookies

Ingredients:

2 sticks softened unsalted butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 Tbsp vanilla
3 cups flour
1 tsp baking soda
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1 cup rolled oats
1 3/4 cups chocolate chips
1 9.90 ounce bag Cherry M&Ms

Directions:

Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

In a stand or electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Add eggs and vanilla mixing until well combined.

Place flour, baking soda, and salt into a large bowl, mix to combine then add slowly to mixing bowl, mixing on low speed. Add cinnamon, rolled oats and chocolate chips. Mix until just combined.

With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Press cookies down about 1/2 inch to flaten slightly. Press 3 cinnamon M&M’s onto each cookie.

Bake for 9-12 minutes, until baked to your liking. Remove from oven and let cool for 10 minutes on baking sheet before removing to cooling rack.

Recipe adapted from Picky Palate

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8 Responses to “Vegan chocolate / banana / caramel cupcakes”

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    1
    Joelen — February 12, 2009 at 9:45 pm

    Oh my! These look fabulous!!!

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    2
    Elizabeth — February 12, 2009 at 11:40 pm

    I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!

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    3
    Koo-Bean Cuisine — February 20, 2009 at 12:17 am

    These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!

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    4
    Jodi — February 21, 2009 at 12:08 am

    I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!

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    5
    foodess — February 21, 2009 at 7:13 pm

    Wow, those look over-the-moon good!

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    6
    Amy Kingman — August 27, 2009 at 7:17 pm

    I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!

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    7
    Lexi — September 4, 2009 at 5:45 pm

    Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.

    These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.

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    8
    Me — August 16, 2010 at 12:46 am

    They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com

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