Recipe Ingredients:

• 2 cups large-flake oats
• 1 cup all-purpose flour
• 1/2 tsp each baking soda, salt and ground cinnamon
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup firmly packed brown sugar
• 1/4 cup maple syrup
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup M&M’s Caramel

Directions:

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes (+ 1 hour chilling time)

1. Preheat oven to 375ºF. In bowl, whisk together oats, flour, baking soda, salt and cinnamon until blended. In separate large bowl, beat butter with brown sugar until light and fluffy; beat in maple syrup until blended. Beat in egg and vanilla. Stir in flour mixture until combined. Fold in M&M’S Caramel candies. Refrigerate for 1 hour.
2. Drop cookies, 2 tablespoonfuls at a time, onto parchment paper–lined baking sheets, spacing 2 inches apart.
3. Bake on top and bottom racks, rotating and switching pans halfway through, for 10 to 12 minutes or until golden brown around edges.
4. Let cool on baking sheet for 2 minutes; transfer to rack. Let cool completely. Store in airtight container for up 2 days or freeze for up to 2 weeks.

Tip: :

• For ice cream sandwiches, sandwich vanilla ice cream between 2cookies. Roll edges in coarsely chopped M&M’s Caramel candies. Freeze for 2 to 4 hours or until ice cream is firm
  
  

Nutrition Facts

Per 1 cookie (1/24 of recipe)

• Calories 140
• Fat 6g
• Saturated Fat 3.5g
• Cholesterol 20mg
• Sodium 90mg
• Carbohydrate 19g
• Fiber 1g
• Sugars 12g
• Protein 2g