These brown butter Christmas oatmeal cookies are packed with mini Christmas M&Ms! Made in one bowl without a stand mixer, these are my favorite type of oatmeal cookie. They're soft in the middle with lightly crisped edges, and packed with warm spices. These are definitely going in my Christmas cookie boxes!

A hand holding a Christmas oatmeal cookie in front of a Christmas tree.

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I found two bags of mini Christmas M&Ms in my pantry that were near their expiration date (woops!) and knew I had to make some Christmas cookies asap! I also made a batch of Christmas M&M chocolate chip cookies!

These Christmas oatmeal cookies use my favorite oatmeal cookie base recipe (seen in my brown butter chocolate chip oatmeal cookies), but they're packed with mini Christmas M&Ms!

This is a super simple recipe that gets a flavor boost thanks to browned butter. Once you've made the brown butter, it's all made in one bowl, and you don't need a stand mixer.

Grab Your Ingredients

All the ingredients needed to make Christmas oatmeal cookies, weighed out into small bowls.

Mini M&Ms: I'm using the mini baking M&Ms that you can find in the grocery store. You could swap them out for regular-sized M&Ms, but I think you get more chocolate in every bite with the minis.
Spices: Adding a combination of cinnamon and nutmeg will give these oatmeal cookies a great, warm flavor.
Oats: Make sure you're using rolled oats or whole oats, and not instant oats. Those will make your cookies super dry.

Let's Make Some Cookies!

Step 1: Start by browning your butter. Melt the butter in a small saucepan over medium-low heat. Heat until the milk solids turn brown and it smells nutty. Pour into a large bowl and let cool.

Step 2: Add the light brown sugar, granulated sugar, and vanilla. Mix until smooth.

oatmeal cookie dough in a glass bowl with a whisk.

Step 3: Add the two eggs and mix until smooth.

Step 4: Pour in the flour, baking soda, salt, and spices. Use a rubber spatula to mix until just combined.

Oatmeal cookie dough in a bowl with red and green M&Ms.

Step 5: Stir in the rolled oats, followed by the mini M&Ms. Chill the cookie dough for at least 45 minutes (or up to overnight)

Christmas oatmeal cookie dough balls on parchment paper.

Step 6: Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop out 3 tablespoons of cookie dough (I like big cookies, I can't help it) and place on the baking sheets. Bake one sheet at a time for 9-12 minutes.

Brown Butter. If you haven't browned butter yet, I recommend checking out my how to brown butter post.
M&Ms. I tested this recipe by adding extra M&Ms on top of the cookie dough balls before baking, and after they came out of the oven. To get that bakery-style look we all want, I honestly think doing both works best!
Scoot scoot scoot. As soon as the cookies come out of the oven, use a large glass or biscuit cutter and gently scoot any imperfect (ok, all cookies are perfect, you guys) cookies so they're round.
Storage. Keep the cooled cookies in an airtight container or ziploc bag at room temperature for 4-5 days. You can also freeze the cookies for up to 2 months!