These were another attempt from the Bouchon Bakery cookbook, and since they're Christmas colors, I figured I'd better post them soon! These were not the best oatmeal cookies I've ever had - I like them a bit thicker, and these cookies spread a lot in the oven - but they were definitely very tasty. They stayed chewy for a long time, and the vanilla flavor came through really well, which you don't always get in cookies. Plus, of course, any cookie with M&Ms is going to be awesome. :) Sorry about all the weird measurements below...the cookbook gives all the measurements in two or three different ways, and so I just went with what I used so I wouldn't give measurements I didn't actually try!
M&M Oatmeal Cookies (adapted from Bouchon Bakery)
Makes about 4 dozen small cookies
153 grams flour
1/2 tsp baking soda
1 stick + 7 T unsalted butter, at room temperature
138 grams granulated sugar
75 grams brown sugar
1/2 tsp ground vanilla
1 large egg
1-3/4 cup rolled oats
1 cup M&Ms
1. Preheat the oven to 325 degrees and line a baking sheet with a Silpat or parchment.
2. Whisk together the flour and baking soda in a small bowl and set aside.
2. Beat the butter in a stand mixer until it's the texture of mayonnaise. Beat in both sugars for 3-4 minutes, until light and fluffy. Beat in the vanilla for about 30 seconds, and then beat in the egg on low speed until just combined.
3. Beat in the flour mixture in two additions, until just combined. Briefly beat in the oats, and then stir in the M&Ms by hand.
4. Chill in the fridge for at least 2 hours.
5. Scoop spoonfuls of the dough onto the baking sheet, leaving a good amount of space between. Bake about 10 minutes, until golden brown and set on top. Cool on a wire rack.