M&M Butterscotch Cookies

M&M Butterscotch Cookies About 5 1/2 to 6 dozen cookies 2 1/4 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine or shortening at room temperature 1 cups light or dark brown sugar, firmly packed 2 eggs, lightly beaten (see note) 1 teaspoon vanilla extract 2 cups assorted M&M candies 1 cup coarsely chopped pecans, or English walnuts, or cashews, or Macadamia nuts (optional) Sift together the first 3 ingredients. In a medium bowl, cream butter until smooth. Gradually add sugars, beating until light and fluffy. Stir in dry ingredients and M&M candies and nuts, if desired, mixing well. Drop dough by rounded teaspoonfuls, 2 inches apart, onto un-greased baking sheets. Bake in a preheated moderate oven (375 degrees F.) for 10 minutes, or until done. Do not overbake. Tansfer cookies to wire racks to cool. Cookies will firm uupon cooling. Store in an airtight container