High Altitude Chewy Oatmeal M&M Cookies
These High Altitude Chewy Oatmeal M&M Cookies are a delightful twist on the classic cookie recipe, carefully engineered for those living at higher elevations. The combination of hearty rolled oats, rich semi-sweet chocolate chips, and colorful M&Ms creates a deliciously chewy and crunchy texture that is irresistible. This recipe is perfect for satisfying your sweet tooth while enjoying a little adventure in the kitchen. Whether you're at 5,000 feet or higher, this cookie recipe allows you to enjoy your favorite treat without any compromises. Remember to share your results with me, along with your altitude, as I love to hear how it worked for you!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
flour
1 1/3 cups (all-purpose, sifted)
baking powder
1 teaspoon (unsweetened)
baking soda
1 teaspoon
salt
1/4 teaspoon
rolled oats
1 cup (old-fashioned)
semi-sweet chocolate chips
3/4 cup (standard size)
M&Ms
3/4 cup (chocolate candies)
brown sugar
1/2 cup (packed)
white sugar
1/2 cup
egg
1 (large)
butter
6 tablespoons (slightly melted)
vanilla extract
1 teaspoon (pure)
Instructions
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1. Start by washing your hands thoroughly and preheating your oven to 375°F (190°C).
2
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, rolled oats, semi-sweet chocolate chips, M&Ms, brown sugar, and white sugar. Stir well to ensure all dry ingredients are evenly mixed.
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3. In a separate bowl, beat the egg, then add in the slightly melted butter and vanilla extract. Mix until well combined.
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4. Pour the wet mixture into the bowl with the dry ingredients. Using a wooden spoon, mix everything together until the dough starts to come together. It may appear slightly crumbly, which is expected.
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5. Scoop out the dough and form it into 1½-inch balls, placing them onto a parchment-lined cookie sheet, leaving space in between for spreading.
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6. Bake in the preheated oven for about 10 minutes or until the edges are lightly golden. For best results, you may want to check a minute earlier, as ovens can vary.
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7. For an alternative method, use 8 tablespoons of butter-flavored Crisco instead of butter, and bake at 350°F (175°C) for a slightly different texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this oatmeal cookie recipe unique?
This recipe is specifically engineered for high altitude baking, ensuring a chewy and crunchy texture at elevations of 5,000 feet or higher.
What is the recommended oven temperature?
The standard oven temperature for this recipe is 375°F (190°C).
How much flour is required?
The recipe calls for 1 1/3 cups of all-purpose, sifted flour.
What kind of oats should I use?
You should use 1 cup of old-fashioned rolled oats for the best texture.
How much baking powder is needed?
The recipe requires 1 teaspoon of unsweetened baking powder.
What is the amount of baking soda?
You will need 1 teaspoon of baking soda.
How much salt is included?
The recipe uses 1/4 teaspoon of salt.
What type of chocolate chips are recommended?
Use 3/4 cup of standard size semi-sweet chocolate chips.
How many M&Ms should I add?
The recipe calls for 3/4 cup of M&M chocolate candies.
How much brown sugar is used?
The recipe requires 1/2 cup of packed brown sugar.
How much white sugar is needed?
You will need 1/2 cup of white sugar.
How many eggs does the recipe require?
One large egg is needed for this cookie dough.
How much butter is used in the standard version?
The standard recipe uses 6 tablespoons of slightly melted butter.
What kind of vanilla extract is suggested?
One teaspoon of pure vanilla extract is recommended.
How should I mix the dry ingredients?
Combine the flour, baking powder, baking soda, salt, oats, chocolate chips, M&Ms, and sugars in a large bowl and stir well.
How are the wet ingredients prepared?
Beat the egg in a separate bowl, then mix in the slightly melted butter and vanilla extract.
What is the best way to combine the wet and dry mixtures?
Pour the wet mixture into the dry ingredients and use a wooden spoon to mix until the dough comes together.
Is it normal for the dough to look crumbly?
Yes, the dough may appear slightly crumbly, which is expected before it is formed into balls.
What size should the cookie dough balls be?
Scoop the dough and form it into 1 1/2-inch balls.
Should I grease the cookie sheet?
The instructions recommend using a parchment-lined cookie sheet instead of greasing it.
How long should the cookies bake?
Bake the cookies for approximately 10 minutes.
When should I check the cookies for doneness?
It is recommended to check a minute before the 10-minute mark as oven temperatures can vary.
How can I tell when the cookies are finished baking?
The edges of the cookies should be lightly golden when they are ready.
Is there a butter substitute I can use?
Yes, you can use 8 tablespoons of butter-flavored Crisco as an alternative.
What is the baking temperature for the Crisco variation?
If using Crisco, bake the cookies at 350°F (175°C).
How does the Crisco variation affect the cookies?
Using Crisco instead of butter results in a slightly different texture.
What is the first step in the recipe?
The first step is to wash your hands thoroughly and preheat the oven.
What should I use to mix the dough?
A wooden spoon is suggested for mixing the dough ingredients together.
What texture can I expect from these cookies?
These cookies are designed to be hearty, chewy, and crunchy.
Should I leave space between the dough balls on the sheet?
Yes, leave space between the balls on the parchment-lined sheet to allow for spreading.