Ingredients
- 2 tbsp unsalted butter, softened to room temperature
- 2 tbsp granulated sugar
- 2 tbsp packed light or dark brown sugar
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
- 2 tbsp black sesame butter
- 6 tbsp all-purpose flour (spooned & leveled)
- 2 tbsp old-fashioned whole rolled oats (or quick oats)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tube mini M&Ms, or 1/3 cup
- 2 tbsp semi-sweet chocolate chips, plus extra for garnish if desired
- Sesame seeds for garnish, if desired
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- 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. Add egg yolk, vanilla extract, and black sesame butter then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the flour, oats, baking soda, and salt on low speed, then beat in the chocolate chips until combined. The dough will be sticky. If it’s too sticky to handle, chill in the refrigerator for 5-10 minutes.
- 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 super soft, but it will set as the cookie cools. If the cookie isn’t spreading as it bakes, remove it from the oven, then gently flatten with a spoon.
- Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few chocolate chips into the top, if desired, for garnish.
Notes
Adapted from Sally’s Baking Addiction