- Preheat oven to 350 degrees F. In a medium bowl combine flour, oats, wheat flakes, baking powder, baking soda, and salt; set aside. In a very large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture, the semisweet chocolate pieces, miniature candy-coated chocolate pieces, and white baking pieces.
- Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies are golden. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.
From the Test Kitchen
For Jumbo Cookies:
Preheat oven to 350 degrees F. Drop dough by 1/4 cupfuls (or a 2-ounce ice cream scoop) about 4 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until cookies are golden. Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks; cool. Makes about 20 jumbo cookies.
Nutrition analysis per serving: 343 calories, 4 g protein, 50 g carbohydrate, 15 g total fat (10 g sat. fat), 44 mg cholesterol, 2 g fiber, 31 g total sugar, 7% Vitamin A, 1% Vitamin C, 222 mg sodium, 5% calcium, 10% iron
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Chock-Full-of-Chips Drops)
- Per serving:
- 143 kcal cal.,
- 6 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 18 mg chol.,
- 93 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 13 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet