Instructions

1. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and cookie butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Stop and scrape down the sides of the bowl as needed. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
2. Add the dry ingredients (flour, baking powder, baking soda, spices, salt, and oats) to the wet ingredients and beat on low speed until combined. Finally, fold in the M&Ms. The dough will be thick, creamy, and sticky.
3. Scoop dough onto a baking sheet lined with parchment, in the size you want – you can decide on how big you want these. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 4 days).
4. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Arrange the dough balls 3 inches apart on baking sheets lined with parchment paper. Bake for 12-15 minutes, depending on the size of the cookie, or until the edges are set and lightly browned. The centers will look very soft but the cookies will continue to set as they cool.
6. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
7. Cookies stay fresh covered at room temperature for up to 1 week.