Soft Oatmeal M&M Pudding Cookies

Soft Oatmeal M&M Cookies

Today I went to my husband’s school and taught a math lesson on recipe conversions. (This was for a videotape requirement in order for me to receive my permanent teacher certification). I gave the students several word problems with cookie ingredients that they had to scale up or down depending upon the amount of people expected at a party. The kids really seemed to enjoy the topic, especially when I handed out cookies when the lesson was over.

     When I was trying to decide what kind of cookies to make for the students I had two things in mind: they had to have some healthy ingredient and they had to have some kid-appealing ingredient. To solve these issues, I decided to add oatmeal to my mom’s pudding chip cookies and swap the chocolate chips for pastel colored M&M’s. I used all brown sugar and a little extra vanilla extract to compliment the oatmeal in the dough.
     My husband requested that I make the cookies large, so I measured them by 1/4 cupfuls to keep them even. Since the recipe only made 22 cookies, and I had a whole class to feed, I never did get a chance to taste one. I do know this: they smelled heavenly and the kids gobbled them up in no time flat. Must be they tasted good, don’t you think?
the dough
1/4 cupfuls of dough rounded into balls and slightly flattened
The cookies are done when the edges are just set;
Cook two minutes longer if you prefer chewy cookies.


Soft Oatmeal M&M Pudding Cookies
Prep time
Cook time
Total time
Serves: 22
  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1 small package french vanilla instant pudding
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2&1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1&1/2 cups quick cooking oats
  • 2 cups M&M's
  1. Preheat oven to 375 degrees.  In a large bowl, cream together the butter, sugar, pudding mix, and vanilla.
  2. Stir in the eggs and mix well.
  3. Stir in the flour and baking soda, followed by the oats. Stir in the M&M's.
  4. Drop by ¼ cupfuls onto cookie sheets. Using hands, form into balls and flatten slightly.
  5. Bake for 11 minutes, or until edges are lightly golden. Let cool on pans for 10 minutes before removing to wire racks.
If you want your cookies firmer, bake for an additional minute or two.
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  1. I love the easter colors.

    I found your link on Sweets for a Saturday and thought you might be interested in a Giveaway I am having on my blog. I am giving away a donut pan, a copy of Lara Ferroni’s Doughnut Book, and a pastry bag for making French Crullers. Check it out here:

  2. I love that these have pudding in them. They sound delish!

    I’m hosting a weekly link up, Sweet Tooth Friday, and I’d love to have you share your recipe.

  3. These are adorable cookies!  I make an amazing chocolate chip cookie almost just like this but my son would love the M&Ms in it.
    Just bookmarked this recipe for a future Cookie Time Tuesday feature.

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