Oatmeal Jumbos

John and I are moving into our new house in 2 weeks (!!) and therefore we really need to use up some of the stuff we have. While we are only moving a few blocks away, the less food we have to move the better. I currently have a lot of baking supplies that have little to nothing left in the package. When I found this recipe for oatmeal cookies loaded with candies I knew it was the perfect recipe to use up all of the half empty bags of chocolate chips, peanut butter chips, etc. Not to mention a great way to use up the last of that giant container of oatmeal I have had lying around! I have had this recipe starred in my google reader for awhile now and figured our Thanksgiving celebration tonight would be a good excuse to make them and use up some of these ingredients. I followed the recipe but decreased the amount of candies in order to make the cookies sturdier. Below is what I actually used. I decided to make the recipe following the directions to make them "jumbo" and that is not an exaggeration! These cookies are BIG! AND tasty! I really enjoyed these cookies and will make them again with different mix ins!

Ingredients:
1 cup peanut butter
1/2 cup butter, softened
1 1/2 cups packed brown sugar
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
2 teaspoons vanilla extract
4 cups old fashioned oatmeal
3/4 cup chocolate chips
3/4 cup M&M’s
3/4 cup Reese’s Peanut Butter Chips

Directions:
Preheat oven to 350.
In mixing bowl, combine peanut butter and butter until blended. Add the brown sugar, sugar, baking powder and baking soda. Beat until well mixed. Add eggs and vanilla. Beat until combined.
Gently fold in the oatmeal, chocolate chips and candy.

For Jumbo Cookies: Drop dough by 1/4 cup balls onto parchemnt lined baking sheet about 5 inches apart. Bake for 10-12 minutes or until light brown. Allow to cool on sheet for 10 minutes before tranfering to rack to cool completely.
For average cookies: Drop dough by medium scooper on parchment lined baking sheets and bake for 8-10 minutes until light brown and just set around edges. Cool on sheet for 10 minutes before transfering to rack to cool completely.