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.

Table of Contents

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
Light Brown Sugar
Large Egg
All Purpose Flour
Baking Soda
Baking Powder
Salt
Quick-cooking oats
M&M (chocolate coated candies)
Vanilla Extract

Make these lunch box oatmeal cookies perfect for any holiday by switching the colors of chocolate candies used in the cookie.

How to Make Easy Oatmeal M&M Cookies

Step by Step Instructions

Cream together softened butter, white sugar, brown sugar until creamy with a stand mixer or electric mixer.
Add egg and vanilla extra and mix.
In a separate bowl, combine flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture, and stir until just combined. Do not over mix.
Stir in quick oats and M&Ms.
Chill dough for a minimum 30 minutes.
Roll into large balls the size of walnuts.
Bake on a cookie sheet for 10 to 12 minutes. If desired, line the pan with parchment paper or a silicone mat.
Let cool on baking sheet for a few minutes before removing to cooling rack.

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.

These oatmeal M&M cookies are easy to make and delicious to eat.

Recipe FAQs

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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Don't overbake these m&m oatmeal cookies. Remove from oven when lightly brown and let cool on rack.

If you are wanting a chewy cookie, here’s three things that will help you achieve it.

Butter- Use a cookie recipe with butter. The higher fat content of butter lends to a moist and tender cookie.
Brown sugar- There’s more moisture in brown sugar than granulated sugar which helps give a chewier texture.
Bake time- Do not overcook your cookies. A longer cook time gives a crispier texture. For a chewy cookie, bake until edges are just set.

The cookies our grandmas and moms have been making for years are still some of the best around. You cannot go wrong with an old-fashioned cookie recipe! Here are some of our favorites.

Print Recipe

M&M Oatmeal Cookies – Jackpot Drop Cookies

Prep Time44

Cook Time10

Total Time54

Course: Dessert, Snack

Cuisine: American

Keyword: jackpot drop cookies, lunchbox oatmeal cookies, m&m oatmeal cookies, oatmeal m&m cookies

Servings: cookies

Calories: 150kcal

Author: Barbara

Ingredients

1/2 cup butter, softened (1 stick)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup quick oats
1 cup M&M candies (or chocolate coated candies)

Instructions

Cream together softened butter, white sugar and brown sugar.
Add egg and vanilla extra and mix until smooth.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to wet ingredients and mix until just combined.
Stir in quick oats and M&Ms.
Chill in refrigerator for a minimum of 30 minutes.
Roll into large balls the size of walnuts.
Bake on cookie sheet in a preheated 375 degree oven for 10 to 12 minutes.

Notes

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.
Love M&M cookies? Try these Monster Cookies (no flour).
The nutritional information below is auto-calculated and can vary depending on the products used.