I know I said that once the temperature turns up, my oven turns off, but I do occasionally make small exceptions. When new neighbors moved in, I made M&M cookies for them (with a couple extra for us).
The wee ones loved helping, with Mister Man making sure that every M&M was placed M side down and Little Miss making sure she added exactly four extra M&Ms to the tops of each cookie before they went into the oven, which Mister Man then had to alter of course. They’re just chips off the old block.
I mentioned this, and I was immediately told that I have to bring cookies to BlogHer, especially to the sleepover the night before. Twist my arm! So far, I’m bringing the M&M cookies and chocolate chip. I know which M&M cookies I’ll make, but there are so many chocolate chip options I’m still noodling over!
Regardless, the wee ones will definitely help me again. Both with the measuring and mixing and the tasting. Yes, I allow the wee ones to eat raw cookie dough. The eggs are irradiated!
While I’m mulling the chocolate chip option, I figure the least I can do is share my M&M cookie recipe….
Classic M&M Cookies
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup shortening
1/2 c butter
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
~1/3 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&Ms
Cream butter and sugars. Keep beating until it lightens in color and comes together again. Add vanilla and eggs, and beat until well combined.
Add baking soda and salt and beat again. Add flour and mix on low speed until just combined. Add 1 c of the M&Ms and stir by hand to distribute.
Drop teaspoonfuls onto cookie sheet. Add 3-4 M&Ms to each cookie top and press in gently.
Bake at 350 degrees 9-12 minutes (it will vary by your oven).
This makes 42 cookies when I make them.
Using half butter and half shortening makes for fluffier cookies that are softer while still having the yummy taste of butter.
And it’s possible that I use slightly more than 1 1/2 cups of M&Ms when I make them 🙂