Instructions

1.In a medium bowl whisk together flour, baking soda, cinnamon, salt, and oats. Set aside.
2. In a large bowl with electric hand beaters or in the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute between each addition. Stop the mixer and scrape down the sides and bottom of the bowl. Beat in the vanilla extract and your food dye on low speed. Add as much as you want to get to the color you want.
3. Add the dry ingredients all at once and beat on low speed until almost fully combined. Leave a few flour streaks in the dough and add chocolate chips and candy pieces, reserving a few for topping the dough before baking.
4. Scoop the dough into wax paper or plastic wrap, a thick disk is fine, and refrigerate the dough for at least 1 hour to allow the moisture to distribute through the dry ingredients and the butter to harden slightly. Alternately, you can portion the dough into 2 tablespoon cookie dough balls and refrigerate the balls on a parchment lined baking sheet. The dough can also be stored in the refrigerator for up to 4 days or well wrapped in the freezer for 1 month.
5. Thirty minutes before baking, place a rack in the upper third of the oven and preheat oven to 350°F. Place 2 tablespoon dough balls on a parchment lined baking sheet about 2 inches apart. Press a few candy melt pieces into each dough ball, and use the heel of your hand to gently press the dough into a thick disk and sprinkle with sea salt if you’re feeling it. Bake for 11-13 minutes until golden around the edges. Remove from the oven and allow to rest on a baking sheet for 10 minutes to set before removing to a wire rack to cool completely. Store any cookies you don’t snack on or share in an airtight container at room temperature for as long as they last. They’re best within 5 days or so.