Easy Christmas Oatmeal Cookies
Brown butter Christmas oatmeal cookies loaded with mini M&Ms! Soft centers, crisp edges, warm spices. One bowl, no mixer needed!
Servings: 19 cookies
Calories: 286kcal
Ingredients
- 1 cup unsalted butter
- 1 ¾ cup all purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup light brown sugar
- ¼ cup white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups rolled oats
- 1 cup mini M&Ms
Instructions
- Start by browning the butter. Add the butter to a small saucepan and place over medium-low heat. Stir as the butter begins to melt. As the butter melts it will start to foam and sputter. Stir until the butter completely melts and the sputtering starts. You should see small dairy solids at the bottom, and those should start to turn golden brown. The butter will smell nutty and toasty. Take off the heat and pour into a bowl to cool completely.1 cup unsalted butter
- Add the light brown sugar, white sugar, and vanilla extract to the cooled brown butter. Whisk until smooth.1 cup light brown sugar, ¼ cup white sugar, 2 teaspoons vanilla extract
- Add the 2 eggs into the melted butter, and whisk until just combined.2 large eggs
- Pour the flour, baking soda, salt, and spices into the sugar mixture and stir until just combined. Stir in the rolled oats.1 ¾ cup all purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 ½ cups rolled oats
- Stir in the M&Ms. Cover the bowl with plastic wrap and place in the fridge for at least 45 minutes, or up to overnight.1 cup mini M&Ms
- After 45 minutes, preheat the oven to 350℉/175℃ and line two baking trays with parchment paper.
- Using a large cookie scoop or a tablespoon, scoop out 3 tablespoons of dough. Place on the prepared baking sheets, keeping the cookie dough balls about 3-4 inches apart.
- Bake 1 sheet at a time for 9-12 minutes. The edges will have set and turned golden brown but the middles might look underbaked which is fine. Add extra chocolate chips on top of the cookies if you wish. Let cool for 10 minutes on the baking sheet before tranferring to a wire cooling rack to cool completely.
- I recommend keeping the cookie dough balls that aren't being baked right away in the fridge! That way they don't get too warm. If they get too warm they will spread out while baking.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Overnight Chilling: if you're chilling the cookies for more than a few hours you may need to let the cookies come to room temperature for 15-20 minutes before scooping out the cookie dough.
Oats: Make sure you're using rolled oats or old-fashioned oats. Instant oats will make the cookies too dry!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.
M&Ms: I'm using mini M&Ms, but you can use regular sized M&Ms if that's all you have on hand!
Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze cookies in an airtight container in the freezer for up to 2 months. Let thaw before enjoying. Nutrition
Calories: 286kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 200mg | Potassium: 78mg | Fiber: 2g | Sugar: 21g | Vitamin A: 352IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg
