Adorably festive and perfectly crunchy, these delicious M&M cookies have cornflakes and oats for a wonderful texture. Mix and match the colors of candies for any holiday. Bake them ahead and freeze for easy entertaining later.
PREP TIME 10 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 48cookies
Ingredients
1cup(2 sticks) buttersoftened
1cupsugar
1cupbrown sugar
1cupcanola oil
1eggroom temperature
1tablespoonvanilla
3 1/2cupsflour
1teaspoonsalt
1teaspoonbaking soda
1cupold fashioned oats
1cupcornflakes
2(10 oz) bags M&Ms, festive colors
Instructions
Preheat the oven to 350°F.
Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, about 3 minutes until they are fully incorporated.
Add the canola oil, egg, and vanilla to the butter mixture and beat them until just combined.
Add the flour, salt, and baking soda to the mixing bowl and beat them in on medium-low speed until just combined.
Add the oatmeal, cornflakes, and M&M candies and stir them in by hand with a spatula so the candy coating doesn't break.
Spoon balls of cookie dough onto a baking pan lined with parchment paper, leaving 2 inches of space between each cookie ball.
Bake for 15 minutes. The cookies should rest on the hot baking pan for 5 more minutes before being transferred with a spatula to a cooling rack.
Recipe Notes
Make Ahead Tips
The cookies can be kept in an airtight container at room temperature for up to 5 days.You can freeze the baked cookies up to 6 months.