Butterscotch Oatmeal M&M Cookies

I am taking a cookie break today 🙂  I created this cookie for a guest post on Layla Grace. Have you been to their website? I could spend a fortune there, cute stuff including this awesome cake stand that I use daily!

My cookie today is the Butterscotch Oatmeal M&M Cookie. I LOVE a good oatmeal cookie and this one hit the spot. Hope you enjoy 🙂

The stars of the show in this cookie 🙂

Don’t forget the oats 🙂

Butterscotch!

I like to top the cookies with M&M’s rather than mix them in the dough. Less breakage this way 🙂

Super adorable Jessie Steele oven mitt from the Layla Grace site.

My cute hubby came home for lunch and….

…took this photo for me wearing a Jessie Steele Apron from the Layla Grace site 🙂

 

A stack of Butterscotch Oatmeal M&M Cookies on a serving tray

Butterscotch Oatmeal M&M Cookies

Tasty Oatmeal Cookies with the addition of butterscotch sauce and M&M's for an added twist.
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Servings: 24 large cookies
Calories: 324kcal
Author: Jenny
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Ingredients

  • 2 sticks softened butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 Tablespoons butterscotch ice cream topping
  • 2 cups all purpose flour
  • 1 1/2 cups oatmeal I used Coach’s Oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups chocolate chips
  • 1 cup M&M’s

Instructions

  • Preheat oven to 350 degrees F.
  • In stand mixer beat butter and sugars until well combined.
  • Beat in eggs, vanilla and butterscotch topping until well combined.
  • In large bowl mix the flour, oats, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips until just combined.
  • Scoop about 1/4 Cup dough into muffin top pans that have been sprayed with cooking spray. Flatten with palm of your hand then top with 5-7 M&M’s per cookie.
  • Bake for 11-13 minutes or until cooked through and golden around edges. 
  • Remove from oven and loosen edges of cookies while warm so they will be easy to remove. Let cool for 5 minutes then transfer to a cooling rack.

Nutrition

Calories: 324kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 190mg | Potassium: 40mg | Fiber: 1g | Sugar: 32g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Keywords: butterscotch cookies, m&m cookie recipe, oatmeal cookie recipe, oatmeal cookies

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Happy Baking, see you soon!

 

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41 Responses
  1. Krista

    I couldn’t taste any of the butterscotch, so I wasn’t too impressed by these cookies.

    I baked mine on a regular cookie sheet. My first batch completely flattened out and I had to cut the cookies apart. I refrigerated the dough for 30 minutes and did NOT flatten it after I scooped it onto the sheet, and that solved flattening out problem. Also, my cookies got brown really quickly, so I baked mine at 340 degrees.

  2. Wendy

    Can I just use a cookie sheet? Its 9pma and I want to make these for church tomorrow am and just noticed the muffin ban part of the recipe!

  3. Chelsea

    I made these the other day and they were really good, but I couldn’t taste the butterscotch at all! I added about a cup and a half of butterscotch chips and they turned out amazing! I took them to class and impressed more than a few people 🙂

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