The cookies with the horrible name

I made cookies this morning. For breakfast. They have oatmeal in them, that makes it OK, right???!!! Oatmeal is good for you AND a breakfast food..... SCORE FOR The Fat Lady!!

I call these my Garbage Can Cookies. It's a basic cookie recipe I found many years ago (and tweaked!). The original name was NOT Garbage Can Cookies... that name was born after my daughter's first trick or treating Halloween. She was not quite 2 years old and did not need 10 pounds of assorted candy, so I took all the chocolate related stuff and chopped it up.... and put it in cookies. OH SO YUMMY!! They never turn out the same twice because the flavor depends on what we have on hand.

Today was pink M&M's, semi sweet chocolate chips, 2 peanut butter cups, a couple of fun size dark chocolate bars and some Target brand gourmet candy bars.

I really like making these. The kids can get involved and it is a good way to use all that extra candy stash that accumulates after the holidays. Plus they taste good with a glass of milk....

The Fat Lady's Garbage Can Cookies

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1 cup (2 sticks) butter, softened

1/2 cup firmly packed brown sugar

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups old fashioned rolled oats

1-2 cups assorted chocolate yummies (chopped up candy bars, choc chips, ect)

Mix together flour, baking soda, and cinnamon. Set aside.

Beat together butter, brown sugar, and granulated sugar on medium until light and fluffy. Beat in egg and vanilla.

On low speed, beat in flour mixture until blended. Fold in oats and chocolate. Cover and chill for 30 minutes (This is very important- if the dough is not chilled, it spreads too thin and burns the cookies)

Preheat oven to 350*. Grease baking sheets.

Shape dough into 1 inch balls. Place cookies about 2 inches apart on baking sheets. Flatten each cookie slightly.

Bake until lightly browned around edges, 10-12 minutes. Transfer cookies to cooling rack ( I just use a piece of tin foil on the counter top). The cookies tend to stick to the pan so transfer them sooner than you would normally.

This dough can be made and frozen for later use too.

Enjoy!!!