I don’t like chocolate chip cookies made with M&Ms. For one thing, not even close to the same ratio of chocolate (I usually double the chips) and also the candy shell is disruptive and the chocolate’s not as good.
Kitchen Sink Cookies
(modified from Nestle’s recipe)
Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12-oz. pkg.) chocolate chips
1 cup coarsely chopped pecans
1/2 cup raisins
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels, nuts and raisins; mix well. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Pecan Pie Bars
2 cups all purpose flour
½ cup sugar
1/8 teaspoon salt
¾ cup butter, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
½ cup butter
4 large eggs or 5 medium lightly beaten
2 ½ cups chopped pecans
1 tsp vanilla extract
Preheat oven to 350°F.
Combine flour, sugar and salt in large mixing bowl. Cut in ¾ cup of butter thoroughly w/ pastry blender until mixture resembles very fine crumbs. Using a piece of plastic wrap, press mixture evenly into a greased 13 X 9 inch pan. Bake at 350 for 17 – 20 minutes or until lightly brown.
Combine brown sugar, corn syrup and ½ cup butter in saucepan. Bring to boil over medium heat stirring gently. Remove from heat. Stir slowly ¼ of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 30 – 35 minutes or until set. Cool completely in the pan on a wire rack. Cut into bars. Yield: about 16 large bars.
And I don’t much care for standard Chocolate Chip cookies–M&M cookies taste like home. My mother had a completely different recipe she used for chocolate chip cookies. Tastes vary.
Universally deemed fantastic, may I present …
Chocolate Chip Treasure Cookies
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 can sweetened condensed milk
1/2 cup butter or margarine, softened
1 1/3 cups flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 375 degrees F.
In a small bowl, mix graham cracker crumbs, flour and baking powder.
In large mixer bowl, beat condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
Drop by rounded tablespoons onto ungreased cookie sheets.
Bake 9 to 10 minutes or until lightly browned. Store loosely covered at room temperature.
Allow me to preface this by announcing to all and sundry that I am a total sodium addict.
Mr. Naja and I are playing hooky today. He’s currently playing Final Fantasy, and I decided to bake cookies. He bought me a starter set of fine finishing salts for Christmas, and one of them is a crunchy, little, cubic, red crystal with a nice mineral flavor. I just pulled the first batch out of the oven; I’ll get back to you in about ten minutes. 
In case you were wondering, these are everything I hoped and dreamed they would be.
Hooray for cookies!