Giant Confetti Oatmeal Cookies

Ingredients

¾ cup granulated sugar

¾ cup firmly packed brown sugar

1 cup butter, softened

2 teaspoons vanilla extract

2 large eggs

1 2/3 cup all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups rolled oats (slightly pulsed using food processor)

2 cups miniature candy-coated pieces (mini  M & M’s)

1 cup raisins (optional)

½ teaspoon ground cinnamon

Dash nutmeg

1 Tablespoon molasses

1 cup toasted and chopped pecans (optional)

Instructions
Heat oven to 325 degrees. 

In large bowl, combine granulated sugar, brown sugar and butter.  Beat until light and fluffy.  Add vanilla extract, molasses and eggs; beat well.  Add flour, baking soda, salt and mix well.  Slightly pulse oats in food processor.  Add oats and mix well. Stir in mini coated candy pieces and raisins, mixing to combine well.  Using a large  (4 Tablespoon) cookie scoop, drop onto ungreased cookie sheet about 3 inches apart.  Bake for 18 – 22 minutes, or until edges are golden brown.  Cool on cookie sheet for about 5 minutes; remove and cool completely on wire rack.  Store in airtight container. 

NOTE:  Chilling cookie dough about an hour (or can chill longer)  will help keep cookies from spreading.