Crowd-pleasing and festive cookies that are hard to mess up! (shout out to Half Baked Harvest for the base recipe, which has been modified with that oh so special peppermint!)
What You'll Need...
Large mixing bowl
Cookie sheet
Measuring cup
Whisk
Ingredients
2 sticks (1 cup) salted butter at room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups old fashioned oats
1 1/4 cups holiday M&M’s
1 cup peppermint baking chips
1 cup semi-sweet chocolate chips or chunks
1/2 cup white chocolate chips
Directions
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats.
Fold in 1 cup of the M&M's, peppermint, chocolate chips, and white chocolate.
Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.
Transfer to the oven and bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M's into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
