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Brown Butter Oat & M&M Cookies baked and stacked on top of each other

Brown Butter M&M Oat Cookies

Brown butter starts this recipe off, filled with lots of oats, M&M's and chocolate chips they are the perfect cookie. Bite-size these Brown Butter M&M Oat Cookies are dangerous to have around! 

  • Total Time: 32 minutes
  • Yield: 3 dozen cookies 1x


Units Scale
  • 8oz ( 1 cup/ 2 sticks) Unsalted Butter, browned and set back to solidify
  • 250 grams ( 2 cups) All-Purpose Flour
  • 100 grams (1 cup) Quick Oats
  • 1 1/2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 50 grams (1/2 cup) granulated sugar
  • 150 grams (3/4 cup) dark brown sugar, packed
  • 1 tbsp vanilla extract
  • 1 large egg, at room temp.
  • 1 large egg yolk, at room temp.
  • 1 cup mini m&ms
  • 3/4 cup milk chocolate chips


  1. In a saucepan brown your 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 a 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.
  5. 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.

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 20
  • Cook Time: 12
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: m&m oat cookie recipe, brown butter desserts

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