Butterscotch Oatmeal M&M Cookies

I am taking a cookie break today ๐Ÿ™‚  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 ๐Ÿ™‚

The stars of the show in this cookie ๐Ÿ™‚

Don’t forget the oats ๐Ÿ™‚

Butterscotch!

I like to top the cookies with M&M’s rather than mix them in the dough. Less breakage this way ๐Ÿ™‚

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 ๐Ÿ™‚

[ziplist]

Butterscotch Oatmeal M&M Cookies

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

1. 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.

2. In large bowl mix the flour, oats, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips until just combined.

3. 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.

24 Large cookies

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Happy Baking, see you soon!

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41 Responses
  1. Juliana from NC

    I found your recipe on Layla Grace’s site back in November and made these cookies for the holidays.. kids, adults & neighbors all agreed, these cookies are delicious!

  2. Kim Thorne

    Love the apron and cake pedestal! Just a quick question-I see you used a muffin top here instead of cookie sheet. Do you do that often? How do you adjust the cooking times to account for the extra thickness in, let’s say, a choc chip cookie recipe?

  3. Jacks

    After you posted this recipe, I knew I had to make them! I made a half batch (which worked amazingly well!) and substituted butterscotch chips for some of the chocolate chips. Mmmm! My husband and I loved them. Btw, they are great with a scoop of vanilla ice cream!!

  4. I love butterscotch and these cookies sound amazing!! I also love how the colors of your m&ms totally fit the butterscotch theme. Love the apron too!!

  5. techkim

    Why why did I came here and see these? I have a stack of recipes I want to make and now I am going to have to put this first. ๐Ÿ™‚ Thanks.

  6. Hey! I am new to Blogging, but have looked at your blog a lot with my roommates who follow you! We have tried cooking some of your stuff and it is absolutely delicious and I can’t wait to see many more recipes!!!

  7. Kim in MD

    The cookies look amazing, your hubby is adorable, and so are you in that cute apron! Just ADORABLE! ๐Ÿ™‚

  8. Soraya

    Sounds delicious. How many grams/ounces is a “stick of butter”?

    Commenting from South Africa, and butter is sold in 500g blocks or tubs here.

  9. Sarah

    I โ™ฅ my new muffin top pan! I asked for one for Christmas after I saw it in a previous post. I made these today with carmel and Reese’s Pieces. Delicious!

  10. 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 ๐Ÿ™‚

  11. 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!

  12. 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.

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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