Oatmeal Candy Corn M&M Cookies

Today is Dustin's birthday (welcome to your mid-20s!)— check back tomorrow for his special birthday dessert!

To celebrate Halloween yesterday, we made oatmeal cookies. Oatmeal raisin cookies are gross, well the raisin part anyway. So we replaced raisins with chocolate chips. Instantly better. To make them festive, we pressed white chocolate candy corn M&Ms and Halloween sprinkles into the cookies. Once again, I find myself in love with candy corn flavored things, but not candy corn itself.

Happy day after Halloween!

Oatmeal Candy Corn M&M Cookies

yields 2 dozen cookies

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 1/2 cups quick cooking oats
• 1/2 cup mini chocolate chips
• 72 candy corn M&Ms ~ half a bag (regular or maybe even Pumpkin Spice M&Ms would work too)

1. In a medium bowl, cream together butter and sugars.
2. Beat in the egg and stir in vanilla.
3. Combine flour, baking soda, salt, and cinnamon in a small bowl.
4. Stir dry ingredients into wet ingredients.
5. Mix in the oats.
6. Fold in the chocolate chips.
7. Cover and chill in the refrigerator for an hour.
8. Preheat oven to 375°, and line a baking sheet with silicone baking mat or parchment paper.
9. Roll dough into small balls and place 2 inches apart. Flatten each cookie.
10. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

adapted from AllRecipes