These Patriotic M&M Oreo Cookies are the prefect dessert to bring to your 4th of July festivities.
In this recipe I added a little secret ingredient that brings this cookie up a notch, vanilla pudding mix. Vanilla pudding mix will not only give your cookie added flavor, but will keep your cookie soft in the center and have a slight crunch on the outside. In my opinion that is the prefect cookie texture. I really hope you guys enjoy this easy cookie recipe!
You can also use this recipe for Valentines Day, Easter, Halloween or Christmas. All you need to do is switch up the M&M’s and sprinkles to match whatever holiday you are celebrating.
WHAT INGREDIENTS YOU NEED TO MAKE THESE COOKIES
- All Purpose Flour: Flour provides the structure in baked goods.
- Sugar: Adds sweetness.
- Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
- Baking Baking Soda: Helps the cookies rise. Aways double check that your baking soda is fresh and not expired.
- Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making frosting. Be sure to bring the butter to room temperature. I always take mine out a couple of hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forget to take your butter out to come to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
- Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
- Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
- Instant Vanilla Pudding Mix: Not cook-and-serve and not sugar-free.
- Milk Chocolate Chips: My favorite brand of chocolate chips is Guittard.
- Milk Chocolate M&M’s: You can swap out milk chocolate M&M’s with any flavor you’d like.
- Oreos: Use the entire sandwich cookie including the cream filling. I used regular but you can use any flavor you’d like. Maybe try Double-Stuf ?!
- Sprinkles: You can use jimmies or nonpareils sprinkles.
WHAT SUPPLIES YOU NEED
- Cookie Scoop: I love using this large cookie scoop.
- Food Scale: I have used Greater Goods Food Scale for over a decade and haven’t had any issues.
- Baking Pan: I love using Nordic brand for my baking needs.
- Silicone Mats or Parchment Paper: I prefer to use silicone mats that I get from Amazon.
HOW TO MAKE LEVAIN PATRIOTIC M&M OREO COOKIES
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugars on medium speed and beat until light and fluffy in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times.
In a large bowl, whisk the flour, vanilla pudding mix, baking soda, and salt together.
Gradually add flour mixture to butter mixture, stirring just until combined. Then add in the milk chocolate chips, sprinkles, M&M’s and chopped Oreo’s. Mix just until combined.
Tip: Once you pour in the chopped Oreo’s don’t mix for too long or you’ll get grey looking cookies. I would suggest folding in the Oreo’s with a spatula.
Using a food scale measure 4 ounces of dough or about 1/3 cup and roll into balls. You can also use a large cookie scoop and measure out 2 scoops of dough.
I never bake a cookie without chilling. I believe this is the secret sauce to a perfectly thick, soft, and chewy cookie. I like to chill my cookie dough overnight (or even longer), but if you would like to bake them the same day refrigerate the dough for at least 2 hours. I just use a food storage container to store cookie dough mounds and I can fit at least 12 into one container.
Once ready to bake preheat the oven to 350°F. Place cookie dough balls on a baking sheet spaced at least 2 inches apart with parchment paper or a silicone baking mat. For reference, I use a half sheet pan and I bake 6 cookies at a time.
Bake for 17 to 20 minutes or until edges have set and tops are just set. I like to make my cookies look perfectly round. If you want to do the same, when you pull the cookies out of the oven, place the cutter over the cookie (it should be about 1/4″ bigger than the cookie itself) and then you just make a large circular motion so the edge of the cookie comes in contact with the cutter. You should have perfectly round cookies! Allow cookies to cool on baking sheet for about 10 minutes.
FREQUENTLY ASKED QUESTIONS
What is a Levain cookie?
Levain Bakery-style cookies are cookies that are big, chewy, have a gooey interior and slightly crispy exterior.
Do I have to chill the cookie dough?
I am going to say YES! No matter what cookie I make, I always chill the dough before I bake. When you chill your cookie dough, the cookies always comes out thicker and chewier, you get a more enhanced flavor, and they never spread when baking.
How far in advance can I make cookie dough?
Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. You can bake frozen cookie dough balls but the baking time will be a few minutes longer.
Can I make smaller cookies?
Of course! If you make your cookies smaller, your baking time will be reduced. If you make 2 ounce cookies which is half of the cookie size of this recipe (or 1 cookie scoop) I would bake at 350°F for 12 to 15 minutes.
Can I make bigger cookies?
Absolutely! I suggest making 6 ounce cookies (about 3 cookie scoops) and baking at 410°F for 9 to 10 minutes. This will make these cookies GIANT, soft, gooey! They should be slightly golden, thick, tall, and gooey in the center. Let cool for 10 minutes to finish setting up.
Can I half this recipe?
Yep! Just half all of the ingredients and you should get about 14 cookies.
What brand chocolate chips should I use?
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Guittard Chocolate Chips. They are seriously the best chocolate chips in my opinion.
How do I store baked cookies?
Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
What does vanilla pudding mix do to the cookies?
Instant pudding is magic in cookies! Not only does it add flavor but it gives cookies the soft interior and slightly crunchy exterior in your cookies.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Levain Patriotic M&M Oreo Cookies
- June 6, 2024
- 28
- Count the memories not the calories! Cals/Serving
- Print this
Ingredients
- 2 cups (or four sticks) unsalted butter, softened to room temperature
- 2 cups brown sugar
- 1 cup granulated sugar
- 4 large whole eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 5 cups all purpose flour
- 1 cup uncooked old fashioned oatmeal
- 1 cup instant vanilla pudding mix, (not cook-and-serve, not sugar-free)
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups M&M's red, white, & blue
- 2 cups chocolate chips
- 2 cups Oreos, chopped
- 2 cups red, white, & blue sprinkles (jimmies or nonpareils)
- Supplies:
- Baking pan
- Silicone mat or parchment paper
- Cookie scoop or food scale
Directions
- Step 1
- CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugars on medium speed and beat until light and fluffy in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times.
- Step 2
- DRY INGREDIENTS: In a large bowl, whisk the flour, vanilla pudding mix, baking soda, and salt together.
- Step 3
- COMBINE: Gradually add flour mixture to butter mixture, stirring just until combined. Then add in the milk chocolate chips, sprinkles, M&M’s and chopped Oreo’s. Mix just until combined. Tip: Once you pour in the chopped Oreo’s don’t mix for too long or you’ll get grey looking cookies. I would suggest folding in the Oreo’s with a spatula.
- Step 4
- PREP DOUGH: Using a food scale measure 4 ounces of dough or about 1/3 cup and roll into balls. You can also use a large cookie scoop and measure out 2 scoops of dough.
- Step 5
- CHILL: I never bake a cookie without chilling. I believe this is the secret sauce to a perfectly thick, soft, and chewy cookie. I like to chill my cookie dough overnight (or even longer), but if you would like to bake them the same day refrigerate the dough for at least 2 hours. I just use a food storage container to store cookie dough mounds and I can fit at least 12 into one container.
- Step 6
- BAKE: Once ready to bake preheat the oven to 350°F. Place cookie dough balls on a baking sheet spaced at least 2 inches apart with parchment paper or a silicone baking mat. For reference, I use a half sheet pan and I bake 6 cookies at a time.
- Step 7
- Bake for 17 to 20 minutes or until edges have set and tops are just set. I like to make my cookies look perfectly round. If you want to do the same, when you pull the cookies out of the oven, place the cutter over the cookie (it should be about 1/4″ bigger than the cookie itself) and then you just make a large circular motion so the edge of the cookie comes in contact with the cutter. You should have perfectly round cookies! Allow cookies to cool on baking sheet for about 10 minutes.
- Step 8
- STORAGE: Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
