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Makes: roughly 3 dozen cook­ies 1 cup (250 mL) un­salted but­ter 1 cup (250 mL) gran­u­lated sugar

1 cup (250 mL) packed brown sugar

2 large eggs

2 tsp (10 mL) vanilla ex­tract 2 cups (500 mL) all-pur­pose flour

2 1/2 cups (625 mL) old-fash­ioned oats, pul­ver­ized in a blender for 30 sec­onds un­til smooth

1 tsp (5 mL) bak­ing soda

1 tsp (5 mL) bak­ing pow­der 1 tsp (5 mL) kosher salt

1 cup (250 mL) M&M’s

1 cup (250 mL) semi-sweet chocolate chips 1 cup (250 mL) dried cran­ber­ries

1 cup (250 mL) chopped dried apri­cots

1. Pre­heat the oven to 375 F

(190 C). Line a bak­ing sheet with parch­ment paper.

2. In a large stand mixer, cream to­gether the but­ter and both sug­ars for 2-3 minutes, un­til fluffy. Add the eggs one at a time, scrap­ing down the sides of the bowl with a spat­ula in be­tween ad­di­tions. Add vanilla and mix.

3. In a large bowl, com­bine the flour, pul­ver­ized oats, bak­ing soda, bak­ing pow­der and salt. Mix everything to­gether.

4. Add the dry in­gre­di­ents to the wet in­gre­di­ents in 2 batches, mix­ing on a low speed.

5. Add the M&M’s, chocolate chips, dried cran­ber­ries and dried apri­cots, and mix by hand for a few sec­onds un­til just in­cor­po­rated (you’ll need some el­bow grease).

6. Us­ing a medium-size cookie scoop, scoop 12 balls of dough onto the pre­pared bak­ing sheet. Bake for 10-12 minutes, de­pend­ing on how chewy you want your cook­ies. I’m a 10 1/2-minute kind of cookie baker.

7. Let cook­ies cool for 5 minutes on the bak­ing sheet be­fore trans­fer­ring them to a cool­ing rack to cool com­pletely. Repeat process with the re­main­ing dough. Freeze cook­ies as needed so you al­ways have some on hand.

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