These cookies are delicious. They’re stuffed with oatmeal, chocolate chips, white chips and M&Ms. They’re a like a loaded oatmeal cookie with an excellent chip to cookie ratio. The boys loved them. One cookie after a meal will satisfy any sweet-tooth.

Chock-Full-of-Chips Drops
Recipe from Better Homes and Gardens

2 1/2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup wheat cereal flakes
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 cup semisweet chocolate pieces
1/2 cup miniature candy-coated milk chocolate pieces
1/2 cup white baking pieces

Preheat oven to 350 degrees F. In a medium bowl combine flour, oats, wheat flakes, baking powder, baking soda, and salt; set aside. In a very large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Mix in the flour. Using a wooden spoon, stir in the semisweet chocolate pieces, miniature candy-coated chocolate pieces, and white baking pieces.

Drop dough by rounded teaspoons, or using a small ice cream scoop, 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies are golden. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

Yield: ~2 dozen cookies

One year ago: Provençal Cherry Tomato Gratin
Two years ago: Black Bean and Pepper Jack Burgers
Three years ago: Strawberry-Orange-Vanilla Smoothie
Four years ago: Shortbread Cookies
Five years ago: Sweet Potato Bread
Six years ago: Asian Salmon Burgers