M&M Oatmeal Cookies – Jackpot Drop Cookies

Originally called Jackpot Drop Cookie, these perfect M&M Oatmeal Cookies are a home-run with kids and adults. Make these lunch box oatmeal cookies perfect for any holiday by switching the colors of chocolate candies used in the cookie.

M&M Oatmeal Cookies

I’m a cookie connoisseur. Chocolate chip cookies, monster cookies, dainty logs, molasses cookies, snickerdoodles, you name it, I love to bake and eat it all types of cookies.

One of my favorite pastimes is searching through old cookbooks for recipes, and this one in particular for Jack Pot Drops jumped out at me in Teachers’ Culinary Treasures. Any cookie with both oats and M&M candies have to be amazing.

Jackpot Drop Cookies

These M&M oatmeal cookies are definitely like hitting the jack pot. They are so yummy due to the oats and chocolate candies.

I made these for my pregnant friend Katy, and she gives them 4 thumbs up- two from her and two from her little babe inside her belly. She claims she couldn’t stay out of them; I know the feeling since I ate six of them right from the oven. Sorry, not sorry!

Lunch Box Oatmeal Cookies Ingredients

Butter, softened

White Sugar

Brown Sugar

Egg

Flour

Baking Soda

Baking Powder

Salt

Quick oats

M&M (chocolate coated candies)

Vanilla Extract

How to Make Easy Oatmeal M&M Cookies

1. Cream together softened butter, white sugar, brown sugar until creamy.
2. Add egg and vanilla extra and mix.
3. In a separate bowl, combine flour, baking soda, baking powder and salt. Add the dry mixture to the wet mixture, and stir until just combined. Do not over mix.
4. Stir in quick oats and M&Ms.
5. Chill dough for a minimum 30 minutes.
6. Roll into large balls the size of walnuts.
7. Bake on a cookie sheet for 10 to 12 minutes.

For the full recipe and ingredient amounts for oatmeal M&M cookies, scroll to the recipe card at the bottom of this post. 

Can I freeze oatmeal M&M cookies

These oatmeal M&M cookies would do great in the freezer. Prep them ahead of time to save yourself some time.

Bake the cookies according to the directions below, allowing to cool completely on wire racks. Store in either an airtight zip-lock bag or a cookie tin. Place in the freezer for several weeks up to 2 months.

To thaw, remove from the freezer and let thaw at room temperature before eating.

Alternately, prepare the lunchbox oatmeal cookie dough and refrigerate for several days before baking.

Notes About M&M Oatmeal Cookies

• Butter works best; using margarine will change the texture of the cookies.
• Soften the butter to room temperature.
• Do not over mix the dough. Once you add the dry ingredients, mix until just incorporated, for a few seconds.
• Use whichever color M&Ms you prefer to be festive. I love using these pink ones for Valentine’s Day, red and green for Christmas, and red, white and blue for Fourth of July.
• No M&Ms on hand? Swap in chocolate chips, peanut butter chips, or toffee bits.
• Use quick oats, not old fashioned oats. If all you have on hand is old fashioned oats, place them in a food processor and give them a few pulses before adding to the recipe.
• Chilling the dough makes it easier to roll into balls. Make the balls about the size of a walnut.
• Do not over bake. Remove from the oven when they are light brown and beginning to crack on top.
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