STEP 4: Add half of the dry ingredients and beat on low until mostly combined. Add the second half of the flour mixture and continue beating until the flour has been incorporated.
STEP 5: With a spatula, gently fold in the fruity pebbles until evenly dispersed throughout the dough. Cover the bowl and place it in the refrigerator.
STEP 7: Bake for 10-12 minutes until edges turn a slightly golden brown. Let sit on the cookie sheet for about 5 minutes and transfer to a wire cooling rack.