Chewy Oatmeal M&M Cookies

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Ingredients

1. 1 c butter, softened to room temperature, (230g)
2. 1 c packed light or dark brown sugar, (200g)
3. 1/4 c sugar, (50g)
4. 2 eggs
5. 1 T vanilla extract
6. 1 T molasses
7. 1 1/2 cflour (188g)
8. 1 t baking soda
9. 1 1/2 t cinnamon
10. 1/2 t salt
11. 3 c rolled oats, (240g)
12. 1 1/2 c M&Ms, (240g)

Instructions

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter, brown sugar, and sugar together on medium speed.
2. Add the eggs and mix on high until combined, about 1 minute.
3. Scrape down the sides and bottom of the bowl as needed.
4. Add the vanilla and molasses and mix on high until combined. Set aside.
5. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.
6. Add to the wet ingredients and mix on low until combined.
7. Beat in the oats and M&Ms on low speed. Dough will be thick, yet very sticky.
8. Chill the dough for 30-60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
9. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
10. Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
11. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked.
12. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
13. Cover and store leftover cookies at room temperature for up to 1 week.

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