Preheat oven to 350. Line the bottom of a springform pan with parchment paper. Spray springform pan with cooking spray and set aside.

In the bowl of a stand mixer, or with a hand mixer, cream together the butter and vegetable shortening. Then add the white and brown sugar and beat until creamy. Then add in the egg and vanilla extract and beat until combined.

Next add in the baking soda, salt, flour and oats and mix until combined.

Remove bowl from mixer and with a spoon stir in the chocolate chips and stir until the chocolate chips are incorporated. Spoon/spread cookie dough into springform pan.

Bake for 25 minutes, or until the edges are slightly brow. The cake will be a little puffy when it comes out of the oven. Let it cool in the springform until it has come down (the middle will be a little lower than the edges).

When the cookie cake has cooled completely, run a knife around the edges of the pan and release the springform, transfer cake onto desired plate.

Frost the cake with white frosting. Then using the red M&Ms make two circles around the edges of the cake. Then make another circle with the red M&Ms about an inch in from the other red circles. Now use a piece of paper to know your edges and free-form draw a star, cut the star out and loosely place in the center of the small circle. Fill the edges between the paper and the red circle with blue M&Ms, when done, remove the paper star and throw out.

Add any blue M&Ms where it looks like they're needed, then slice and enjoy!