The Best Oatmeal M&M Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

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

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 tbsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 1 cup M&ms

Found on averiecooks.com

Description

Ingredients

• 1 large egg
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, or to taste
• 1 cup M&Ms (I used plain), plus more for the tops
• 1/2 cup semi-sweet chocolate chips

Directions

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the oats, flour, baking soda, salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add 1 cup M&Ms, chocolate chips, and beat on low speed until just combined, about 15 to 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few extra M&Ms on top of each mound of dough for visual appeal. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; dont overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and dont use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, 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, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Adapted from The Best Oatmeal Chocolate Chip Cookies