Adam adored my Cranberry Pecan Oatmeal Cookies so much that I just had to make a variation for our holiday party.  These have a similar texture to the originals but have been jazzed up a bit with cinnamon.  If you can’t locate the cinnamon M&M’s (I found mine at Target) you could substitute an equal amount of cinnamon morsels.

Cinnamon Chocolate Oatmeal Cookies

Yield:  50 small cookies;  Prep Time: 15 minutes; Cook Time: 15 minutes

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp cinnamon extract
• 2 and 1/2 cups rolled oats
• 1 cup cinnamon M&M’s
• 1/2 cup semi-sweet chocolate chips

1. Preheat your oven to 375 degrees Farenheit.  Prepare ungreased baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.  Stir to combine.
3. In a large bowl, cream together butter and sugars.  Beat in eggs and cinnamon extract.
4. Working in small batches but taking care not to overmix, beat dry mixture into wet.
5. Stir oats, m&m’s, and chocolate chips into the dough.
6. Drop tsp-sized balls in even rows on baking sheets.  Bake for 13 – 15 minutes.  Cookies will not really brown, but you are looking for there to no longer be any areas that appear raw.
7. Cool on trays for 2-3 minutes then remove to cool completely.