Ingredients
1cupunsalted butter,softened, at room temperature
1cuplight brown sugar,or dark, packed
¼cupgranulated sugar
2large eggs,at room temperature
1tbsppure vanilla extract
1tbspmolasses
1½cupsall-purpose flour,spoon and leveled
1tspbaking soda
1½tspground cinnamon
½tspsalt
3cupsold-fashioned whole oats,or rolled oats
1½cupsM&Ms
Preparation
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed for about 2 minutes until smooth. Add the eggs and mix on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and M&Ms on low speed. The dough will be thick, yet very sticky.
Chill the dough for about 30 to 60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats; set aside.
Roll balls of dough (about 1½ tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for about 11 to 12 minutes or until lightly browned on the sides. The centers will look soft and under-baked.
Remove from the oven and let cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time. Cover and store leftover cookies at room temperature for up to 1 week.
