Oatmeal M&M Cookies

By MOH

Ingredients

• 1 large egg
• 1/2 cup unsalted margarine
• 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

Preparation

Step 1

1.To the bowl of a stand mixer add the egg, margarine, 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.
2.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.
3.Using a large cookie scoop, 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.
4.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.
5.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 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; don't overbake. Cookies firm up as they cool.