Jumbo Multigrain Cookies

• 23 cup butter, softened
• 34 cup granulated sugar
• 12 cup packed brown sugar
• 12 teaspoon baking soda
• 12 teaspoon ground cinnamon
• 1 large egg
• 13 cup cooking oil
• 14 cup honey
• 1 teaspoon vanilla
• 1 12 cups unbleached all-purpose flour
• 12 cup toasted wheat germ
• 2 12 cups rolled oats
• 2 cups M&M's, candy

1. preheat oven to 350.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add granulated sugar, brown sugar, baking soda, and cinnamon.
4. Beat until combined.
5. Beat in eggs, oil, honey and vanilla until combined.
6. Blend in flour and wheat germ.
7. Stir in rolled oats and candies with a wooden spoon.
8. Place 1/4 cup mounds of dough about 4" apart on an ungreased cookie sheet, lightly flatten each dough mound.
9. Bake in the preheated oven about 12 minutes or until golden brown.
10. Cool 2 minutes on sheet, then transfer to wire racks to cool completely.
11. TO STORE.
12. Place cookies in layers seperated by waxed paper in an airtight container.
13. Cover, store at room temperature for up to 3 days, or freeze up to 3 months.

butter, sugar, brown sugar, baking soda, ground cinnamon, egg, cooking oil, honey, vanilla, flour, toasted wheat germ, rolled oats

Taken from www.food.com/recipe/jumbo-multigrain-cookies-132743 (may not work)