Chewy Oatmeal M&M Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 2/3 cups Rolled oats, old-fashioned

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, dark packed
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 1 cup M&ms, mini

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) dark brown sugar, packed
• 1/4 cup  (50g) granulated sugar
• 1 large egg
• 2 teaspoon vanilla extract
• 1 and 2/3 cups (140g) old-fashioned rolled oats
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (160g) mini M&Ms (or regular size)

Directions

• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and vanilla and mix on high until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&Ms. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator. Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra M&Ms into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack. Sallys Tip: Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.