Scoop 1 tablespoon of dough for each cookie and press M&Ms or additional chocolate on the top of each piece of dough. Space the dough about 2 inches apart in the skillet (3 to 4 per skillet). Do not flatten the dough. Cover the skillet with the foil. Using oven mitts or potholders, seal the foil around the skillet to prevent too much heat from escaping. (Do not use any lid to your skillet. You need the foil to create an oven-like temperature.) Cook for 8 minutes or until the shine of the dough turns matt/dull.
Keep the cookies covered and remove it from the heat. Allow the cookies to continue to cook off the burner for 5 minutes. Remove the foil and immediately transfer to a wire rack to cool. The cookies firm once cool but will be chewy.
Serve and enjoy. Store leftovers in a sealed container or zippered storage bag and freeze. You can leave cookies, covered/sealed on the countertop for up to 2 days (without humid weather). You may also freeze unbaked dough up to two to three months.
Variations: Add nuts, substitute your favorite chocolate or add-ins for the existing ones such as raisins instead of cranberries. If you prefer milk, semi-sweet, or dark chocolate over white, substitute additional vanilla extract for the almond extract.
Oat-Free: If you are intolerant to oats, try adding a mixture of about half rice flour and half potato starch until the cookies dough easily holds its shape, about 1/2 to 3/4 cup. When you cook your first test cookie, if the cookie turns out flat, add additional flour.
*Dairy-Free or Vegan Chocolate Chips: Enjoy Life works perfectly but Kirkland brand from Costco is no longer dairy-free. They changed the recipe to replace Nesltes chocolate chips that they recently discontinued carrying. However, they plan on coming out with a dairy-free version soon.