Soft and full of oats, these oatmeal cookies are chewy and perfect for your oatmeal cookie craving.
1 1/3cupsall-purpose flour
1/2cupunsalted butter— softened
3/4cuppacked brown sugar
3 2/3cupsold-fashioned oats
1cupM&Ms— chocolate chips, nuts, or raisins, plus more for the tops
Note: this dough needs to be chilled. Plan ahead!
In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in 1 cup of M&M candies (or your desired mix-ins).
At this point, you can chill your dough for 3-4 hours, however I like to scoop the cookie dough out first to cut my chilling time. Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper.
Cover with plastic wrap and chill for at least 1 1/2 hours.
When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart. Press a few more M&Ms (or other mix-ins) on the top of the cookies. This is optional, but makes them look prettier!
Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.