Serves 11 Large or 22 Regular Sized Cookies
Total Time 1 hour 30 Minutes
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 / 2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup oats (rolled for a chewier texture or quick-oats for a softer texture)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup holiday m&m candies
- 1 cup dark chocolate chunks
Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
In a stand mixer or large mixing bowl, cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.
In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. It should come together as a thick dough. Pour in the m&m candies and dark chocolate chunks and combine.
Cover the dough and place into the refrigerator to chill for at least 1 hour. Do not skip this step. Chilling allows for flavor development and will prevent overspreading while baking.
To make large cookies: use a 1 / 2 cup measuring cup to portion and form dough into 11 large dough portions. To make regular size cookies: use a 1 / 4 cup measuring cup and form 22 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.
Bake cookies 9-10 minutes for large sized cookies or 8-9 minutes for regular sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear golden brown and the middle appears soft.
Let the cookies cool and completely set up on the baking sheet for at least 10 minutes.
Store in a closed container for up to three days. Enjoy!