Lacey + Gooey Oat, Chocolate Chip, M+M and Marshmallow Cookies

Gourmet Mami
by Gourmet Mami
15 Cookies
20 min

These Lacey + Gooey Oat, Chocolate Chip, M+M and Marshmallow Cookies are chewy and gooey in the center and crispy around the edges, which in my book makes for the best cookie.! They truly are delicious….I mean how could they not be? They are filled with chocolate chips, M+M’s and marshmallows. They are gooey in the center with crispy caramelized edges, and they will disappear quickly…I promise! If you plan to make these for Halloween, you can add a few candy eyes and these are the perfect Halloween treat! You can also customize these cookies for different holidays by adding, for example, candy hearts or only red + green M+M’s! If you’re looking for more cookie recipes, check out some of my favorites:

Chocolate Monster Brownie Cookies

Chewy Maple Chocolate Chip Apple Cookies

Lacey + Gooey Oat, Chocolate Chip, M+M and Marshmallow Cookies
Recipe details
  • 15  Cookies
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp sea salt
  • 1 cup oats
  • 8 ounces butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 3/4 cup chocolate chips
  • 1/4 cup m+m’s, plus more for topping
  • 1/2 cup mini marshmallows
  • 1/2 cup candy eyes (optional)
Instructions
Line three baking sheets with parchment paper. Sift together the flour, baking soda and salt. Then stir in the oats. Set aside.
In a mixer fitted with a paddle, cream the butter and sugars until fluffy, about 3-4 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and mix slowly until a dough forms. Be sure to scrape down the sides of the bowl.
Fold in the chocolate chips and m+m’s.
Chill the dough for an hour.
Preheat oven to 325 degrees. Scoop 1 tbsp lumps of dough onto the baking sheet about 2 inches apart.
Bake for 6 minutes, then add 1-2 mini marshmallows and a few m+m’s to the tops of the cookies. Return to the oven and bake for another 3-4 minutes until the edges are golden brown.
Turn the oven off and let the cookies sit in the oven for another 3 minutes (this way they set without overcooking).
Remove from the oven and let cool completely before transferring them.
Gourmet Mami
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