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!