Makes 1 large (8″) diameter cookie

Ingredients

• 2 Tablespoons unsalted butter, softened to room temperature
• 2 Tablespoons granulated sugar
• 2 Tablespoons packed light or dark brown sugar
• 2 Tablespoons beaten egg
• ½ teaspoon pure vanilla extract
• 6 Tablespoons all-purpose flour
• 2 Tablespoons whole rolled oats
• ¼ teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup M&Ms
• 2 Tablespoons coarsely crushed peppermint candy can
• Additional M&Ms to decorate, optional
• Additional mini-chocolate chips, optional

Method

1. Preheat oven to 325°F. Line a large baking sheet with parchment paper #
2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy
3. Add beaten egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed
4. Beat in the flour, oats, baking soda, and salt on low speed, then, with a spoon or spatula, fold in the M&Ms and crushed candy cane pieces until combined. (The dough will be sticky. If it’s too sticky to handle, chill in the refrigerator for 5-10 minutes)
5. Shape into a mound in the center of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The center will look soft, but it will set as the cookie cools
6. Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few additional M&Ms and chocolate chips into the top, if desired, for garnish