1cupoatsI pulse 4 to 5 times in the food processor to break them down
1cupchocolate chipsI used semi-sweet. Use your favorite.
¾cupcrisp rice cereal
Cream butter and sugars until smooth. Add eggs and vanilla, beating until smooth.
Combine flour, baking soda, baking powder and salt. Slowly add to mixer and mix until combined. Don't over-mix.
Combine in a large bowl, remaining ingredients: oats, M&Ms pecans, chocolate chips, rice cereal and pretzels. With mixer on low, add these ingredients until just combined. Don't over-mix.
Using a scoop, scoop dough onto a cookie sheet that is lined with parchment paper or waxed paper. Place in freezer for at least one hour up to four months.
To bake:Preheat oven to 375 degrees F. Remove cookie dough from freezer (just the quantity you intend to bake.) Allow to sit out 15 minutes before baking.
I used a 1 and 1/2 inch scoop for my cookies. At this size for a cookie with crisp edges and soft centers I bake for 9 minutes.
Allow cookies to sit on cookie sheet untouched 3 to 4 minutes after removing from oven. After 3 to 4 minutes, using a thin spatula, remove cookies from cookie sheet to a wire rack to cool completely. Store in an airtight container up to 4 days.
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