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Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 30 depending on size

Ingredients

3/4 C. unsalted butter, at room temperature

1 C. brown sugar

1/2 C. sugar

2 large eggs

1 T. vanilla extract

1 -1/2 C. all-purpose flour

2 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1 -1/2 C. rolled oats

1 C. chocolate candies, like M&Ms

3/4 C. chocolate, peanut butter, or butterscotch chips

1/2 C. chopped nuts

2 -1/4 C. crispy rice cereal

What to do:

Preheat oven to 375 degrees.

Line a cookie sheet pan with parchment paper, silicone baking mat or treat with cooking spray.

In a large bowl beat together butter and sugars until light and creamy, about 1-2 minutes. Add the eggs and vanilla; mix until combined.

Next add the flour, salt, baking powder, and baking soda and mix on low until just combined. Add the oats, chips, and nuts and mix until incorporated. Gently mix in the chocolate candies and crispy rice cereal.

Drop by the rounded tablespoon onto the prepared cookie sheet pan, leaving a 2 inch space between each. Bake until edges are golden brown and centers are just barely set, about 10-12 minutes.

Let cool on the sheet for 5 minutes, and then transfer to a wire rack to cool completely. You can store in an airtight container for several days.

Christina’s Notes:

You can add whatever candies you would like to these cookies. I have made these with all dried fruit and nuts. Let the imagination go wild……delicious!