Brown Butter Oat & M&M Cookies

Follow on Bloglovin

Brown Butter Oat & M&M Cookies

Two weekends ago I went down to San Diego for a Bachelorette night for one of my favorite bunnies ever! Ashley and I became friends through work and we have all become a little family at our pub. This cutie pie is getting married in about a month and I am so happy for her!
Brown Butter Oat & M&M Cookies

I went with 3 other girls, and since it was a road trip (more like 2 hours) I knew I needed snacks cookies for the drive. And since brown buttah is mah thing and I had a new bag of mini m&m, brown butter oat m&m cookies were made.

Brown Butter Oat & M&M Cookies

They were so good. Perfect size. Perfect texture. And chock a block full of m&ms and chocolate, a definite must in a cookie.

Brown Butter Oat & M&M Cookies

These cookies were fabulous, even at three o’clock in the morning. I won’t lie this is a great after the club snack 😉 This and a fresh quesdilla that is! Brown Butter Oat & M&M Cookies
Brown Butter Oat & M&M Cookies

Brown Butter M&M Oat Cookies

Yield: 3 dozen cookies

Brown Butter M&M Oat Cookies


  • 2 sticks butter, (1 cup) browned and set back to solidify
  • 2 cups ap flour
  • 1 cup quick oats
  • 1 1/2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup granulated sugar
  • 3/4 cup dark brown sugar, packed
  • 1 tbsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup mini m&ms
  • 3/4 cup milk chocolate chpis


  1. In a saucepan brown you butter. Let cool slightly then place in fridge or freezer until butter is back at a softened state. (See note)
  2. Preheat oven to 350F and line baking sheet with silpat liner, if using.
  3. Whisk the flour, oats, cornstarch, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer cream the butter and sugars for a few minutes. Add in egg, yolk and vanilla. Mix until fully incorporated. Slowly add in dry ingredients, mixing until no flour streaks remain. Mix in M&M's and chocolate chips. Scoop 1 1/2 tbsp size cookies and bake for 9-12 minutes. Until cookies are golden brown around the edges but still look a little underdone in the middle. Let cool on tray for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for 3 days.


I personally brown butter in batches and keep some in fridge but if you can do it this way too.

Triple Chip Cookies

triplechipcookies (1 of 1)-3

Double Chocolate Caramel Stuffed Cookiestriplechocolatecaramelcookies (1 of 1)-3

Red Velvet White Chocolate Cookies

redvelvetcookieswcmms (1 of 1)-3

Butterfinger Pretzel Cookiesbutterfingereggpretzelcookies (1 of 1)

 OTT Cookies

OTTcookies (1 of 1)-9


Related Posts Plugin for WordPress, Blogger...

You may also like


  1. Snacking on a 30 minute drive is always fun! These would be perfect to even pack up for our bike rides to the park. All the kids would love these there. Love how colorful these cookies are, too!
    PS..good idea about browning the butter ahead of time and setting in the fridge! Didn’t even think of that. You rock, Elizabeth! (Sounded like a fun girls trip, btw!)
    Gloria @ Simply Gloria recently posted…Buttermilk BiscuitsMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge