Kitchen Moments » Farmgirl’s Crazy Cookies

Ingredients

1 cup (2 sticks) melted butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1-1/2 cups old-fashioned oats

1 cup semi-chocolate chips

1 cup plain M&M’s

1/2 cup chopped pecans or walnuts

Directions

Heat the oven to 350 degrees. Line a heavy duty baking sheet with parchment paper or a Silpat baking sheet.

Place the melted butter in a large bowl and stir in the granulated sugar and brown sugar. Stir in the eggs and vanilla, mixing well.

Stir in the flour, salt, and baking soda (combine these together before adding in if desired), mixing just until combined. Stir in the oats, chocolate chips, M&M’s, and pecans.

The dough will be soft and the cookies will spread while baking. For slightly thicker cookies, chill the dough for about 30 minutes.

Use a small cookie scoop (roughly 1 heaping tablesoon) to form cookies and place on a baking sheet. I usually get 9 to 12 cookies per sheet (depends how heaping my scoop is).

Tip: If using chilled dough, you can press down slightly in the middle of the dough once scooped onto sheet.

Bake until the centers are set, about 15-17 minutes. For crunchier cookies, increase the baking time. (You can also make smaller cookies; just reduce the baking time.)

Cool on a wire rack. Serve warm or at room temperature.

Tip: Any left over baked cookies can be frozen in a freezer bag or container. You can even take the scoops of raw dough and freeze on wax paper lined baking sheet. Once frozen (about an hour or two) transfer them to a freezer bag or container. Frozen dough balls will need to set out about an hour before you bake them.

Adapted from farmgirlfare.com ^[1]