This is one of my favorite cookie recipes. The almond extract gives the cookie a unique flavor that makes them, in my opinion, a little better than the rest. Because I like these cookies so much, I usually make them twice their normal size.

Ellen

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the egg and vanilla until well blended. Combine the oats, flour, baking powder and salt; stir into the creamed mixture. Mix in the candy-coated chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

  • Bake for 10 minutes in the preheated oven, until light golden brown.

Nutrition Facts

150 calories; protein 1.8g 4% DV; carbohydrates 20.3g 7% DV; fat 6.9g 11% DV; cholesterol 9mg 3% DV; sodium 65.7mg 3% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2007
I baked these cookies last night for UFC 79 and everyone loved them. I did not have butter flavored shortening so I used 1/4 c butter and 1/4 c shortening with no adverse effect to the cookies. I also split the recipe in half before adding the candy-coated milk chocolate pieces. In half I added raisins and walnuts and in the other half I added the candy-coated milk chocolate pieces and walnuts. Both cookies were fabulous! The cookie dough tasted great also! Read More
(17)

Most helpful critical review

Rating: 3 stars
07/23/2011
I doubled the recipe as suggested by another reviewer- the dough was way too dry and wouldn't stick together. So I added some peanut butter to get it to stick together. Mmm-mmm. I didn't have almond extract so I doubled the vanilla. I had to bake them longer about 15 minutes. They turned out good not great but I would make them again. Read More
(6)
37 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/30/2007
I baked these cookies last night for UFC 79 and everyone loved them. I did not have butter flavored shortening so I used 1/4 c butter and 1/4 c shortening with no adverse effect to the cookies. I also split the recipe in half before adding the candy-coated milk chocolate pieces. In half I added raisins and walnuts and in the other half I added the candy-coated milk chocolate pieces and walnuts. Both cookies were fabulous! The cookie dough tasted great also! Read More
(17)
Rating: 4 stars
07/16/2003
These were delicious cookies; however I would love to know why the dough would not hold together very well. It was VERY crumbly and difficult to drop by spoonfuls. Otherwise everyone loved them! Read More
(15)
Rating: 5 stars
02/16/2003
This is a very versatile recipe and a very good one I might add. I found out after starting the dough that I didn't have enough candies nor did I have almond flavoring. I used all vanilla and decided to fill the rest of the cup with the candies with pecans and raisins. I also didn't have any butter-shortening so I put in a little butter for flavor and regular shortening. Boy these turned out so yummy!! I will definitely use this recipe again as I know you can add almost any combination of things to the mix and it will come out yummy. Thanks Ellen the kids nephews grandma and myself couldn't wait to pop them in our mouths after they got out of the oven! enjoy! Read More
(12)
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Rating: 5 stars
05/30/2003
We have tried a lot of M&M cookie recipes yet this one is about the best we've tasted. After the holidays I was eager to try something that had a healthy ingredient like oatmeal in it (after weeks of a very "sugary" season!) So the next time I made treats I tried this recipe. Everyone loved it! Read More
(11)
Rating: 5 stars
09/10/2004
These cookies are excellet!!! I decreased the Rolled Oats to 1 1/4 cups and they came out perfect!!! Read More
(8)
Rating: 5 stars
08/10/2007
I am not a great cookie maker. This cookie recipe just changed that!! These were the best cookies ever!!! They kept their shape did not spread all over the pan and were chewy!! Thank you for a WONDERFUL recipe. This will be my base recipe for every cookie from now on! Read More
(6)
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Rating: 5 stars
01/04/2010
Thanks so much for a base that I can make my diabetic hubbie a treat. I make my own Splenda Brown Sugar Blend. I mix 2 parts Splenda with 1 part Dark Brown Sugar. My blend actually was clumpy so I put in the blender & it made a fine powdered sugar like texture. Used 1/3 cup of that blend 1/3 cup of more Splenda & 1/3 cup of regular brown sugar. Used Whole Wheat Pastry Flour less oats because mine are Organic Old Fashioned. Found Dark Choco M&M's after Christmas on clearance used less that the cup. Hubbie was so happy! I learned on the Splenda site to cook at a lower temp these were perfect at 350 for 9 minutes. Thanks again! Read More
(6)
Rating: 3 stars
07/23/2011
I doubled the recipe as suggested by another reviewer- the dough was way too dry and wouldn't stick together. So I added some peanut butter to get it to stick together. Mmm-mmm. I didn't have almond extract so I doubled the vanilla. I had to bake them longer about 15 minutes. They turned out good not great but I would make them again. Read More
(6)
Rating: 5 stars
08/01/2007
This was a great recipe!! However the yield is kind of small. I would try doubling it next time. 2 dozen may sound like a lot but once you start eating these you can't stop!!:) I made a few changes because I live abroad and not all of the ingredients are available; I used butter instead of shortening and because I only have one bag of miniature M&Ms and didn't want to use them all up I used 1/2 cup M&Ms and 1/2 cup chocolate chip cookies. They turned out GREAT!! Read More
(5)