Start by preheating your oven to 350°F (175°C). This ensures a perfect bake, giving your cookies just the right amount of time to puff up and get golden brown.

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. I usually use an electric mixer for this step, as it helps incorporate air, making the cookies lighter.

Next, add the egg and the pure vanilla extract. Mix until fully combined. You’ll notice the dough becoming a bit fluffier.

In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and ground cinnamon. Once mixed, gradually add this dry mixture to your wet ingredients, stirring until combined. Do not over-mix; you want to incorporate everything just until it comes together.

Now comes the fun part! Gently fold in the miniature chocolate chips, M&Ms, and nuts (if using). You should see an explosion of colors and textures all coming together.

Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto a baking sheet lined with parchment paper. Space them about two inches apart so they have room to spread.

Pop the baking sheet into the preheated oven. Bake for 10-12 minutes, or until the edges turn a light golden brown. The centers might look a bit underdone; that’s how we want them! They'll solidify as they cool.

Once out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This step is crucial; patience will yield the best results!