As we were looking through our recipe index, we realized we didn’t have many cookie recipes here on Garnish with Lemon. What? That oversight needed to be remedied ASAP. I have to admit, I’m kind of a cookie snob. I will eat cookies right when they come out of the oven, but after they cool, I can take ’em or leave ’em. Kinda weird, huh? But these Chewy Oatmeal M&M Cookies throw that theory out the window. I’ll eat these cookies for days – if they last that long.
I like my cookies soft and chewy on the inside and crisp around the edges, and I don’t get that with most cookie recipes. But this Chewy Oatmeal M&M Cookies recipe is a little different. These cookies keep that same texture even a day later, which is a huge win for me. The keys to making these cookies chewy on the inside and crispy on the outside are baking them at a lower temperature and then letting them hang out on the cookie sheet for a few minutes after I take them out of the oven.
I browned the butter for these cookies, which is fabulous in a couple of ways. First and foremost, I don’t need to plan ahead and soften the butter. It also adds a great flavor to them. Word to the wise: make sure you let the brown butter cool before you mix it with the sugars. I
may have tried did that without success. Please learn from my mistakes, otherwise the 4 dozen cookies I ate on my own would be for nothing.
I used Peanut Butter M&M’s because they are pretty much one of my favorites things to eat. And, in the spirit of Valentine’s Day, I used the holiday ones to make them extra cute. But, believe me, they taste even better. No worries if peanut butter isn’t your thing (though I’m not sure we can be friends). Feel free to add plain M&Ms or chocolate chips, instead. They are tasty no matter what. And definitely worth the time spent in the kitchen.
Any other recipes you want to see? Let us know in the comments below. We would love your input!