Made just like an ANZAC biscuit, but with the addition of yummy M&Ms, these Oatmeal M&M cookies are deliciously simple to make and perfect for sharing! Make a batch in under 25 minutes with the kids. Freezer friendly, quick to make and ever so tasty!
Why you're going to love this recipe
When a cookie is this simple to make, it becomes a family staple. Here's why you're going to love this recipe.
- no need to roll
- quick and easy to mix
- deliciously caramel-y flavour, just like an ANZAC biscuit
- freezer friendly
- lunchbox friendly
- egg free
- perfect for making with kids (and no egg in the mixture means they can taste as they go!)
What goes into the recipe
- bicarb- this simple ingredient is what makes these cookies all the more yummy. Adding the bicarb to the wet ingredients causes them to fizz up, and causes the cookies to be amazing.
- mini m& ms- you can also use mini smarties, I've just discovered that mini m &m s are much more readily available and aren't in the baking section, they are in the confectionary section
- oats yes, we I am trying to hold up the pretence that these cookies are in some way healthy, but let's be honest, they are just delicious.
- golden syrup is this an aussie thing? Not sure! but it can be swapped for maple syrup, rice malt syrup, honey or treacle if you want to swap it out.
How to make this recipe
- Melt the butter and maple syrup together in a small saucepan. (Image 1)
- Add the bicarb to the melted mix and watch it fizz. (Image 2)
- Combine all the dry ingredients except the mini m and ms in a large bowl. (Image 3)
- Add the wet ingredients to the dry ingredients. (Image 4)
- Mix well, until there are no dry patches. (Images 5 and 6)
- Grab tablespoonfuls of the mixture and roll into balls (Images 7 and 8)
- Press down on a lined tray and top with 5-6 mini m and ms. (Image 9)
- Bake for 10-12 minutes at 180 degrees celsius fan forced (355F). (Image 10)
Expert Tips and FAQs
They are higher in fibre than a sugar cookie and have lower calories. But really, a cookie is a cookie, and when eaten as a part of a balanced diet, there is no problem.
Out of respect. Because ANZAC biscuits do not contain m&ms. It would be wrong to call these ANZAC cookies, even though they are made using all the techniques that are used to make ANZACs.
5-7 days in an airtight container. I put mine in the fridge due to the humidity in Sydney
Yes! They freeze well cooked and are perfect for defrosting for the lunchbox.
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Oatmeal M&M Cookies
Ingredients
- 1 cup of rolled oats
- 1 cup flour
- ⅔ cup brown sugar
- ⅔ cup desiccated coconut
- 125 grams of butter
- 2 tbsps golden syrup
- ½ teaspoon bicarb soda
- ½ cup mini m&ms
Instructions
- Preheat oven to 180 degrees celsius. (355F)
- Over medium heat melt the butter and golden syrup in a small sauce pan with 3 tbsps of cold water.
- When melted stir in the bicarb, it will fizz and foam.
- Add the wet ingredients to all the dry ingredients and mix well.
- Take tbsps of the mixture and roll into balls.
- Flatten slightly on lined trays. Add 5-6 mini m&ms to the tops.
- Bake for 10-12 minutes or until starting to golden.
- Cool on the tray for 3 minutes.
- Cool on a wire rack until crispy.
Biana says
These cookies look delicious! A perfect treat with a cup of tea and some berries.
Kristina says
My little ones love these, especially because of the coconut. They were delicious.
maryanne says
I love anzac biscuits, and this sounds like a delicious twist! Thanks for the recipe!
Jamie says
I love the addition of coconut and m&ms! My niece and nephew are going to love these as an after school treat!
Irina says
What a great and interesting twist on Anzac biscuits these cookies! They sound delicious and fun to make too. Bookmarking for later, thanks.