October 26, 2021

Lacey + Gooey Oat, Chocolate Chip, M+M and Marshmallow Cookies


Lacey Oat, Chocolate Chip, M+M and Marshmallow Cookies
These chewy and lacey cookies are filled with chocolate chips, M+M’s and marshmallows….and they are beyond delicious. They are gooey in the center with crispy caramelized edges, and they will disappear quickly…I promise!
Prep Time 10 mins
Cook Time 10 mins
Chilling Time 1 hr
Course Dessert
Cuisine American


  • 1 ½ cups all-purpose flour
  • 1 ¼ tsp baking soda
  • 1 ¼ tsp sea salt
  • 1 cup oats
  • 8 ounces butter, softened
  • 1 ½ cups packed light brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • ¾ cup chocolate chips
  • ¼ cup m+m’s, plus more for topping
  • ½ cup mini marshmallows
  • ½ cup candy eyes (optional)


  • Line three baking sheets with parchment paper. Sift together the flour, baking soda and salt. Then stir in the oats. Set aside.
  • In a mixer fitted with a paddle, cream the butter and sugars until fluffy, about 3-4 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and mix slowly until a dough forms. Be sure to scrape down the sides of the bowl.
  • Fold in the chocolate chips and m+m’s.
  • Chill the dough for an hour.
  • Preheat oven to 325 degrees. Scoop 1 tbsp lumps of dough onto the baking sheet about 2 inches apart.
  • Bake for 6 minutes, then add 1-2 mini marshmallows and a few m+m’s to the tops of the cookies. Return to the oven and bake for another 3-4 minutes until the edges are golden brown.
  • Turn the oven off and let the cookies sit in the oven for another 3 minutes (this way they set without overcooking).
  • Remove from the oven and let cool completely before transferring them.
Keyword chocolate, dessert, kid-friendly

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