We love good, thick Bakery Style Chocolate Chip Cookies, but sometimes you need a thinner, crispier cookie so now we've got Bakery M&M Cookies. They're huge, exceptionally soft and chewy, but thin throughout with nice crisp edges. And with 2 types of chocolate chips and M&M's, cookies from the bakery don't stand a chance against these homemade ones!
CREAM BUTTER AND SUGARS: Use a hand mixer (or a bowl attached to a stand mixer and the whisk attachment) to cream together the room-temperature (do not soften or melt!) butter, brown sugar, and white sugar. Beat until smooth, light, and creamy, about 3-4 minutes.
EGGS AND VANILLA: Add in 1 egg. Beat until incorporated. Add in the other egg and the vanilla. Beat until incorporated.
DRY INGREDIENTS: Add in the oat flour, baking soda, baking powder, and fine sea salt. Beat to combine. Add in the flour and mix until incorporated; do not overmix the dough. Finally, add in the milk chocolate chips and miniature chocolate chips. Mix through. Cover the dough and chill for 30 minutes.
PREHEAT OVEN: Preheat the oven to 350 degrees. Line a large sheet pan with parchment paper or a Silpat liner and set aside.
BAKE: Remove the dough from the fridge. Fill up a 1/4-cup measuring cup with dough. Use a spoon to scoop that dough out of the measuring cup onto the prepared baking sheet and shape into a ball. (The dough is sticky, so just do your best here!) Press 6 M&M's onto the top of each cookie. Repeat to get 3 more cookie dough balls, leaving ample room for cookies to spread. (I only bake 4 at a time -- they really spread!) Bake for 10 minutes; they will seem underbaked in the centers with messy edges.
MAKE 'EM PRETTY: Remove pan from the oven and, working quickly, use the back of a metal spatula to press the edges of the cookies inwards into the cookie. If the cookie is resisting, use two metal spatulas to press the edges gently in towards the center. Press a few more M&M's and a few more miniature chocolate chips into the tops of the cookies here. Then let the cookies stand at room temperature for 10 more minutes. They are still "baking" with residual heat on the hot tray and firming up. After 10 minutes, remove the cookies to a wire cooling rack to finish cooling. Repeat this process with the remaining dough.
STORAGE: Store Bakery M&M Cookies in an airtight container at room temperature. They’re best enjoyed within 3-4 days. Use leftover baked cookies as cookie ice cream sandwiches (Note 3) Freeze cookie dough as opposed to baked cookies (see next bullet point). Instead of freezing baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.
Video
Notes
Note 1: Oat flour: To make oat flour: Add old-fashioned or quick oats to a blender or food processor and blend until the oats resemble flour -- a fine powder. If needed, stir and re-blend to break up larger chunks of oats -- it should look like flour. Now measure to get 4 tablespoons for the dough.Note 2: Flour: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a table knife to level the measuring cup at the top.Note 3: Serving suggestion: One of our favorite ways to enjoy these Bakery M&M Cookies is to use them in an ice cream cookie sandwich -- they're perfect for this! Put a big scoop of some good vanilla bean ice cream on the bottom of one cookie and add another cookie right on top. Press it together gently and enjoy!Note 3: Calories do not include M&M's as the amount you use will vary on personal preferences. To estimate, 10 M&M's (6 in the dough and 4 on top) contain about 40 calories.