It’s been too long since I’ve made cookies! This is a total, complete OUTRAGE!
But it’s okay, you can all breathe now and live your lives as you normally would. Cookies have been made. Fully loaded cookies that is. It was a go big or go home kinda day.
It was also finals week, so I needed all the fully-loaded goodness I could get. Speaking of finals and school schtufff…Junior year of high school=death.
I am not sure why, but for some reason, it seems like some teachers forget that we have other classes outside of theirs. Literally had 4 projects due in ONE CLASS this past week. How do you even come up with 4 different projects? Why would you even want to assign 4 projects? Like don’t you have to grade all of those and everything?! Umph. Enough of my whining.
These cookies are definitely nothing that are new to the world. Some people call them “kitchen sink cookies” or “cowboy/girl cookies”. I like Fully Loaded. Makes me feel powerful. So here you go, some cookies for those “finals week times” when you need to feel extra powerful.
Fully Loaded Cookies
(makes 25-30 cookies)
1/3 cup PLUS 1/2 cup all-purpose flour
1/2 cup whole wheat flour (or all-purpose)
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1 cup oats
1/2 heaping cup chocolate chips
3/4 cups M&M’s
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup chopped pecans (or any other nut)
1/2 cup butter, melted
1 teaspoon vanilla extract
1-2 Tablespoons milk, or as needed
- Preheat oven to 350 degrees F.
- In a large bowl, mix flours, oats, salt, M&M’s, chocolate chips, baking soda, baking powder, white sugar, brown sugar, and chopped nuts until fully combined.
- Stir in melted butter, egg, and vanilla extract until totally incorporated. Use your hands if necessary. My dough was a bit crumbly here, so I had to add about 1 1/2 Tablespoons of milk. As milk as you need it to make the dough fully stick together, but be careful-don’t add to much or you’ll ruin the dough!
- Form dough into 1 1/2 Tablespoon balls and set on cookie sheets. Bake in preheated oven for 8-10 minutes. They may look slightly underdone on the tops, but take them out! These over bake kind of easily. Let cool on cookie sheet for about 5 minutes, then finish cooling on wire rack. Enjoy!
- fudge brownie cupcakes with cookie dough frosting. (sallysbakingaddiction.com)
- Peanut Butter Cookies (lorenskitchen.com)
- Grandma’s Choclate Chip Recipes (notecook.com)