Chewy Oatmeal M&M Cookies

Cream the butter and sugars: In a large mixing bowl, beat butter, white sugar, and brown sugar until smooth and creamy. Add the egg, vanilla, and Nutella, and mix on low speed until combined.
½ cup unsalted butter, ½ cup white sugar, ½ cup brown sugar, 1 large egg, 1 teaspoon pure vanilla extract, ½ cup hazelnut spread
Mix the dry ingredients: In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients, beating on low until almost combined. A few lumps are fine.
1 cup all purpose flour, 1 ¼ cup old fashioned oats, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Fold in the chocolate: Gently fold in the M&Ms and chocolate chips. The batter will be thick and slightly sticky. Chill in the fridge for 30 minutes to 1 hour until easier to handle.
¾ cup m&m’s, ½ cup chocolate chips
Preheat the oven: Set oven to 350°F (175°C).
Shape the cookies: Scoop 1 ½–2 tablespoonfuls of dough and roll into roughly 2-inch balls. Place on a parchment-lined baking sheet, spaced about 2 inches apart. Do not press down.
Bake: Bake for 10–12 minutes, until edges are set but centers remain soft. Times may vary depending on your oven.
Cool: Let cookies sit on the pan for 5–10 minutes before transferring to a wire rack to cool completely. They will firm up slightly while remaining chewy inside.