Brownie Oatmeal Cookies

I’ve totally been on a dessert kick here on the blog, haven’t I? Ice cream, pie, and now cookies! I promise to bring you a yummy, healthy salad next!

Hubs travels a lot for work with the summer and I always like to pack reinforcements, because it’s never fun to be hungry and traveling.

Most recently, I was a bit overwhelmed with cake orders when I suddenly realized I hadn’t made road treats. Hubs wouldn’t have minded either way, but I decided to make something super quick and easy (plus then the boys & I had some of the leftover cookies to munch on all weekend!)

The cookies come together uber fast, since there’s almost no measuring involved (thank you brownie mix!) Plus the cookies are soft, with just a bit of texture from the oats (use instant oats for an even smoother cookie) and taste like individual little brownies!

Brownie Oatmeal Cookies

Adapted from Duncan Hines

1 box brownie mix

1 cup rolled oats

½ cup vegetable oil

1 tbsp water

2 eggs

½ cup mini chocolate chips

½ cup mini M&Ms

Preheat the oven to 350 degrees F and line baking sheets with silicone mats or parchment paper.

Place the oats in a mini food processor and pulse a few times to break them up (alternately, replace the rolled oats with quick oats and skip the food processor.)

Place the brownie mix, oats, oil, water, and eggs in a large bowl. Mix until combined (the batter will be quite thick).

Stir in the chocolate chips and M&Ms. Use a medium (2 tablespoon) scoop to drop the dough onto the prepared sheets.

Bake for 12 minutes or until just set in the center. Cool for 10 minutes on the pans, then move to wire racks and cool completely.

Makes about 3 dozen cookies

Want more? Try these super quick cookie recipes!