Growing up we put M&M’s and Corn Flakes in them and they were made as really big cookies, and called Flying Saucer Cookies… Very rich, but very good!
Makes about 5 dozen
Vegetable oil cooking spray
2 Cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 Cup granulated sugar
3/4 Cup light-brown sugar
2 Large eggs
1 tsp. pure vanilla extract
1 1/2 Cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup) (I used milk chocolate morsels)
3 ounces (3/4 cup) pecan halves or nuts of your choice
1 Cup Plain M&M Candies
1/2 Cup shredded unsweetened coconut
Preheat oven to 350° F. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)