"Less is more sometimes, but not here! These cookies are overstuffed with chips, nuts, and whatever else you want to add. They're chips and more with just enough chewy cookie to hold everything together. You can cut down a bit on the amount of added goodies if you want, and they'd still taste good, but as the name says, "More is more." Mix up a double batch so you can bake some and freeze some dough for instant satisfaction of a sudden cookie craving. Mix in the additions before adding the flour for better distribution and to prevent overdevelopment of gluten."
Add flour one half cup at a time, until the dough holds its shape. You may not need all the flour, or you may need a tiny bit more, depending on humidity. Do not overmix.
Drop by heaping teaspoons on ungreased cookie sheet.
Bake at 375 7 to 9 minutes. Cookies should be set but still soft and no longer wet, and barely darker at the edges if at all.
Cook 10 minutes on cookie sheets; if you remove them too soon, they will squish.
Store in plastic container or plastic bag when fully cooled.
Dough can be made ahead and refrigerated up to one week or frozen for a month. Form unbaked dough into a logs about an inch and a half in diameter. Wrap tightly in plastic or foil and refrigerate. Slice 1/2 inch thick with a very sharp knife to bake or freeze. To freeze, arrange on a cookie sheet. Place in freezer until frozen solid, then put in a zipper bag, squeeze out all the air, and seal. To bake, arrange on cookie sheet and bake as above. If baking thawed, proceed as above; if frozen, add 1 minute to cooking time.
Substitute M&M’s or Reese’s Pieces for all or part of the chips.
Add 1 cup caramel or toffee pieces
Add 1 cup quick-cooking oatmeal; decrease flour by ½ cup.