Funky Chunky Cookies

1. Preheat the oven to 350 degrees F.

2. Cream together the butter and sugars until smooth. Add in the eggs and vanilla. Dissolve the baking soda in the hot water and add into the batter with the salt.

3. Slowly add in the flour. Stir in the chocolate chips, dark chocolate, Reese’s, and m&ms.

4. Using a small ice cream scoop (or a tablespoon), measure out the dough on a cookie sheet.

5. Bake for 10-13 minutes, or until golden. Let cool for 3 minutes before transfering to a cooling rack to cool completely. Store in an air tight container.

Notes:
I made 4 dozen cookies, but still had enough dough for maybe 2- 2 1/2 dozen cookies. I placed the leftover dough on plastic wrap, rolled it into a log. and stored it in a freezer bag( that I labeled) to be baked for another time.
This cookie recipe came from wanting use some Reese’s peanut butter cups, but also wanting to make another cookie recipe. You can add nuts, fruit, or change out the chocolate for butterscotch or white chocolate.