Wednesday, February 15, 2012

m&m cookies

     One day, I was wasting time searching the Internet. I found lots of cookie and other great looking recipes, when I remembered I have this box of recipes from my Momaw. I think she must have been the best cookie maker in the world. My favorite cookie of all time was her specialty. I've also tried these very good cookies: Simple Sugar Cookies, Sour Cream Cookies, and Brownies (She didn't spike hers!) One recipe I have been meaning to try was her famous chocolate chip cookies. My cousin was talking about them, and I wondered why I had never had them. I asked my Dad and he laughed. Apparently, she gave them as a Christmas gift every year, and my dad and mom hid them and ate them before my sister and I ever knew they existed. They must be really good. One day I will attempt to make those, but for today I'll talk about M&M cookies.
     These were the best M&M cookies I've ever had. Seriously. After I ate one so hot out of the oven it burned my mouth (it was worth it, no raw cookie dough for this girl for a couple more months!), I had to find out what made these so much better than others. Back to the Internet for a little research (for real this time!). What's different about them? Most recipes call for white and brown sugar, but these use only brown sugar. Most recipes also call for shortening but these use none. They use real butter. Good. Shortening grosses me out anyway. I also used peanut butter M&Ms this time, because they should just discontinue all other varieties of M&Ms anyhow. Peanut butter is the best...if you don't feel that way, use your favorite kind.

1/2 cup butter, softened
1-1/3 cup brown sugar
2 eggs
1-1/2 tsp vanilla
2-1/4 cup flour (Take away 2 Tbl / cup if using whole wheat)
1 tsp baking soda
1/2 tsp salt
1 cup M&Ms

  • Cream butter and sugar until light and fluffy.
  • Blend in eggs and vanilla. 
  • Gradually add flour, salt, and baking soda. Mix well. 
  • Stir in candy.
  • Drop by spoonfuls on ungreased cookie sheet about 3" apart.
  • Press 2-3 more m&ms into each cookie.
  • Bake at 350* until just golden (maybe 8-10 minutes)

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