I already have a post for regular Cowboy Cookies and Salted Pretzel Cowboy Cookies…so even though on Half Baked Harvest her original name for these beauties is Christmas Monster Cookies, they’re still Cowboy Cookies to me, so I elected to use pecans in place of pretzels and white chocolate. Such a great idea to use holiday M & M’s – perfect for any celebration and I’m sure also easily replaceable with mini eggs for Easter – enjoy!
1 c. butter, room temperature
1 c. dark brown sugar AND 1/2 c. brown sugar
1 T. vanilla
2 eggs + 1 egg yolk
2 c. flour AND 1/2 t. kosher salt
2 t. EACH baking soda AND baking powder
2 c. large flake oats
2 c. + (I used a 400 g bag) M & M’s or an equivalent of your creativeness
1 c. EACH chocolate chips AND chopped pecans
Preheat the oven to 350 and line a large baking sheet with parchment – I did my new usual with these cookies and rolled them all out, baked a pan and then tucked the remaining unbaked balls in the freezer for a fresh, hot treat another day!
Using your electric mixer, beat together the butter, both sugars and vanilla for a couple of minutes until creamy and well combined, then beat in the eggs and extra yolk, one at a time, scrapping down the bowl in between additions.
Add in all of the flour, salt, baking soda and baking powder and mix carefully on low until it’s worked in a bit and then add in the oats and beat again. Set aside a small handful of M & M’s, and then fold in the rest along with the chocolate chips and pecans. Roll the dough into 1/4 cup sized balls, place them a good couple of inches apart on the baking sheet and bake for 10 minutes. At the 10 minute mark, quickly remove the pan and press in a few extra M & M’s into the tops of each cookie, then bake for 2 or 3 minutes more.
Leave the cookies to cool on the hot baking sheet for at least 5 minutes before removing them to a rack to cool completely – but keep an eye on them! They’ll go quickly!