Teachers have to eat: Chocolate Chip M&M Oatmeal Cookies

Now that's a lot of adjectives for one little cookie! I was recently introduced to this cookie by way of one of those "cookie mixes in a canning jar" gifts. It was the favor at my sister-in-law's baby shower. Not only did it look very pretty layered in a jar, they tasted really yummy! Since it's a girl **YEAH** the M&Ms were shades of pink. My brain got thinking about how using different colored ones could make it seasonal. So, I got busy picking out the brown, yellow, orange, and red M&Ms and decided to turn them into Thanksgiving/fall cookies :) (You could always use Reese's Pieces and throw in the peanut butter flavor, but I needed these to be peanut free).

The original recipe comes from Bakerella and is shows you how to make it in the canning jars-- super cute which I may just someday try. Enjoy these yummy, super yummy cookies! And here's the thing, I know they look like they'd be a "dry" cookie, but they really aren't, which really surprised me. I mean, of course they'd go great with a glass of milk, but they're not a cookie that you have to choke down. Give 'em a try!

Ingredients:
1 1/3 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup quick oats
3/4 cup M&Ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1 slightly beaten egg
1/2 cup butter (slightly melted in the microwave)
1 tsp vanilla

Making them:

1. Preheat oven to  350 degrees.
2. Mix all of the dry ingredients together.
3. Add egg, melted butter & vanilla. Mix until it's "dough like" and all dry ingredients are no longer dry.

 4. Roll the dough into 1 and 1/2 inch balls; place on cookie sheet.

5. Baked for about 10 minutes. This cookie doesn't seem to 'brown' very well, so you can't really go by that. 
6. Enjoy!