Here’s my favorite freezer cookie recipe made with oats and M&M’s. I scoop the dough into little balls and freeze it raw so I can have freshly baked cookies at a moment’s notice. Genius, right?
I perfected my freezer cookie recipe back when I was writing my 15-Minute Freezer Recipes cookbook. I froze tons and tons of cookie dough until I got the ratio of baking powder, baking soda, and sugar just right. I like cookies that rise while baking so the center stays soft and chewy.
At the time, I was making oatmeal chocolate chip cookies. Then, I moved onto oatmeal raisin cookies for my No Cook Freezer Meals cookbook. Both delicious.
I know you’re going to love this freezer cookie recipe with oatmeal and M&M cookies too. You can prep them in less than 10 minutes and bake them whenever you need a chocolate fix.
Freezer Cookie Recipe with Oats and M&Ms
Yields: 24 cookies
Ingredients
- 1 stick unsalted butter, room temperature
- 1 egg
- 3/4 cup all-purpose flour
- 1/2 cup old fashioned oats (not quick-cooking oats)
- 3/4 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup M&M’s
Prep
- Mix butter and egg.
- Add flour, oats, sugar, baking powder, baking soda, vanilla, and salt. Stir until just combined. (Don’t overmix!).
- Add M&M’s and stir until combined. (Again, don’t overmix!).
- Scoop rounded tablespoons of dough onto cookie sheets. Use fingers to form into balls. (Tip: Wet your fingers with water to keep the dough from sticking).
- Freeze until firm (about an hour).
- Remove from pan and store in a gallon-sized plastic freezer bag for up to three months.
Bake
- Remove from freezer, and place cookies on cookie sheet for 35 minutes to thaw.
- Bake at 350 degrees F for 8-10 minutes or until lightly browned around edges.
- Cool 5 minutes on cookie sheet. Remove and finish cooling on wire rack.
Nutrition Info for two cookies: 150 calories, 4.5g fat (2.5 saturated), 15mg cholesterol, 50mg sodium, 18g carbs (2g fiber, 14g sugar), 8g protein, 10% Vitamin A, 4% Iron, 2% Calcium, 4% Vitamin C
These look so delicious! Do you think coconut oil would work instead of butter? and oat flour vs wheat? Lots of allergies in our house. And it sucks!
Hmmm I’m really not sure. It can be tricky to get the consistency just right. Have you used those substitutions in other cookie recipes?