M&M Oatmeal Cookies

This is another variation on the classic theme of oats + chocolate in cookie form. (For similar versions already on this blog, see Trail Mix Cookies and Compromise Cookies--the main difference is the peanut butter in the Trail Mix ones and peanut butter but no M&M's in the Compromise ones.) This recipe is from my friend Bridgette--she recommends freezing the dough in cookie ball sizes so you can cook just enough to eat them fresh that day. They aren't quite the same leftover.

• 3/4 c. Crisco
• 3/4 c. butter
• 1 1/4 c. brown sugar
• 1 1/4 c. white sugar
• 1/4 c. milk
• 2 T. vanilla
• 2 eggs
• 3 1/2 c. flour
• 1 1/2 t. salt
• 1 1/2 t. baking soda
• 4 1/2 t. baking powder
• 4 c. chocolate chips
• 2 c. M&M's
• 2 c. oats

1. Cream Crisco and butter; add sugars and continue to mix. Add milk, vanilla, and eggs. Mix flour, salt, baking soda, and baking powder together; add to batter and mix. Add oats, chocolate chips, and M&M's (Bridgette adds the oats and chocolate chips while still in the mixer and adds the candy by hand).
2. Bake at 375 degrees for 8-10 minutes or until edges begin to brown (centers will still be gooey). Leave on cookie sheet until stable.
3. You can bake the cookies at 350 degrees if you'd prefer thinner, wider cookies (and a bit crispier).

Makes a lot!