Sorta Healthy Mini M&M Cookies

Sunday, October 11, 2009

Years ago I bought one of those cookbooks you can buy at the check out of the grocery store.  In that book there was the best recipe for M&M® oatmeal raisin cookies. It made huge cookies.  I think it was called lunchbox cookies or something similar anyhow.  I had kept that book forever, even the cover was missing from it and I loved making those cookies.  Flash forward a couple of years and I can not find that cookbook anywhere in my house.  I am so disappointed.  I tried looking on line for the recipe, but since I can't remember what company published the cookbook I haven't been able to find it.

I did find a recipe that sounded sort of similar on the M&M® website.  They are very good, but they aren't that recipe. I don't know, maybe it had something to do with the fact that I tried to healthy these cookies up a bit.  I guess it doesn't matter too much because the kids are eating them up! :)

M&M Oatmeal Raisin Cookies

adapted from the M&M Gift Jar Cookie Mix recipe.

1 stick of unsalted butter, at room temperature
3/4 cup (169g) firmly packed light brown sugar
1 large egg
3/4 teaspoon (3.75mL) vanilla extract
3/4 cup (169g) whole wheat flour
1-1/4 cups (281g) uncooked oats (I used quick)
1/2 teaspoon (2.5mL) baking soda
1/2 teaspoon (2.5mL) salt
1/2 teaspoon (2.5mL) ground cinnamon
1 cup (225g) Mini M&M’S®
1/2 cup (113g) raisins

Preheat oven to 350°F (177°C).

In a large bowl cream butter and sugar until light and fluffy; beat in egg and vanilla until well blended.

In a medium bowl combine flour, oats, baking soda, salt and cinnamon; blend into creamed mixture.

Stir in Mini M&M’S® and raisins.

Roll into 1-inch balls and place about 2 inches apart on ungreased cookie sheets. Bake 12 to 15 minutes, or just until edges begin to brown. Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered container.

Makes 4 dozen cookies

  • Next time I make these I would double the dough ingredients and leave the quanities of M&M'S® and raisins.
  • Original recipe calls for 1 and 1/2 sticks of butter.  I thought it was fine with just one stick though.
  • Original recipe also calls for all-purpose flour and I used all whole wheat. Usually I do half and half but they turned out fine with all whole wheat.

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