If you happen to have any leftover buttermilk hanging out in your fridge, don’t let it go to waste. Instead, use some of it to make these sweet buttermilk cookies, packed with oatmeal, unsweetened shredded coconut, and festive M&M’s. They’re chewy, crispy, crunchy, and easy to decorate for any holiday depending on which variety or color combination of M&M’s you use.
I recently purchased a half gallon of buttermilk to make Buttermilk Double Vanilla Ice Cream. Now, if you’ve been following us for a while, then I’m pretty gosh darn sure you can guess what happened, right? Life happened but that ice cream sure as heck didn’t. So, once again in my sad little buttermilk-about-to-be-spoiling life, I found myself burdened with a half gallon of dejected, neglected, and lonesome buttermilk, getting ready to expire, with no real recipe to use it in. The sadness. The waste. I just couldn’t allow it to happen, yet again. Instead, I decided to bake cookies. Buttermilk cookies. Buttermilk cookies with lots of yummy things mixed in. Because in my universe, where buttermilk continually gets closer and closer to its expiration date with a speed that is almost unheard of, M&M’s should definitely be counted as yummy things at all times. And, because there’s only one thing greater than buttermilk cookies with M&M’s, I also made these Amish Buttermilk Vanilla Sundae Cookies. ‘Cause what’s better than buttermilk cookies? More buttermilk cookies. So buy some buttermilk y’all. Make some ice cream. Make some cookies. Heck, just remember to actually use the buttermilk. Miracles can happen. Like buttermilk not always hiding out in the back of the fridge, spoiling before its use.
Ingredients:
- 1/2 Cup Unsalted Butter, Softened
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, Packed
- 1 Egg
- 2 Teaspoons Vanilla
- 1/4 Cup Buttermilk
- 1 3/4 Cups All-Purpose Flour
- 1 Tablespoon Cornstarch
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 Cup Unsweetened Shredded Coconut
- 1 Cup Quick-Cooking Oats
- 1 Cup Milk Chocolate M&M’s (Additional for Decoration)
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugars together on medium speed for 2 minutes.
- Add the egg; mix on medium speed for 30 seconds.
- Add the vanilla and buttermilk; mix on medium speed for 1 minute.
- In a small bowl, whisk or sift together the flour, cornstarch, salt, baking soda, and baking powder. Add the dry ingredients to the wet ingredients, a little bit at a time, mixing on low speed until just incorporated.
- Use a silicone spatula to fold the unsweetened coconut, oats, and 1 cup of M&M’s into the cookie batter until evenly distributed.
- Use a cookie scoop to scoop cookies out onto a Silpat or parchment paper-lined baking sheet. Press a few extra M&M’s into the top of each cookie for decoration.
- Bake for 10 to 12 minutes. Allow to rest for 5 minutes before removing to a baking rack to finish cooling completely.
Suggestions:
- Make sure to use unsweetened shredded coconut in this recipe and not sweetened coconut. The sweetened coconut will make these cookies way too sweet.
- I used a 10-oz. bag of Red, White, & Blue Mix M&M’s for this recipe. You can use whichever variety or holiday version of M&M’s you choose.
- This recipe will yield approximately 2 1/2 to 3 dozen cookies, depending on how large you make them.
Improvements:
- Add a 1/2 cup of sliced almonds to the cookie batter.
- If you’re a true chocolate fan, add an additional cup of chocolate chips to the cookie batter.
- Looking for another great 4th of July cookie recipe? Check out these Flourless Peanut Butter M&M’s Oatmeal Cookies.
- Replace the Milk Chocolate M&M’s with Peanut M&M’s or Almond M&M’s.
- CLICK HERE to see a full list of our past cookie recipes.
Ingredients:
- 1/2 Cup Unsalted Butter, Softened
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, Packed
- 1 Egg
- 2 Teaspoons Vanilla
- 1/4 Cup Buttermilk
- 1 3/4 Cups All-Purpose Flour
- 1 Tablespoon Cornstarch
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 Cup Unsweetened Shredded Coconut
- 1 Cup Quick-Cooking Oats
- 1 Cup Milk Chocolate M&M’s (Additional for Decoration)
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugars together on medium speed for 2 minutes.
- Add the egg; mix on medium speed for 30 seconds.
- Add the vanilla and buttermilk; mix on medium speed for 1 minute.
- In a small bowl, whisk or sift together the flour, cornstarch, salt, baking soda, and baking powder. Add the dry ingredients to the wet ingredients, a little bit at a time, mixing on low speed until just incorporated.
- Use a silicone spatula to fold the unsweetened coconut, oats, and 1 cup of M&M's into the cookie batter until evenly distributed.
- Use a cookie scoop to scoop cookies out onto a Silpat or parchment paper-lined baking sheet. Press a few extra M&M's into the top of each cookie for decoration.
- Bake for 10 to 12 minutes. Allow to rest for 5 minutes before removing to a baking rack to finish cooling completely.
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