There's just something about m&m cookies that are undeniably happy. Don't these pictures just cheer you up? Don't tell me m&m cookies are just for kids. Although I made these for some kids in celebration of their new baby sister, I also shared them with plenty of "big kids" as well! All the kids, big, little, or neither, were fans of these chewy cookies studded with the milk chocolate candies.
Because I was trying to avoid flat, greasy cookies, I went with a recipe off of allrecipes.com that called for shortening instead of butter. While these cookies were spot-on in terms of texture, I thought they lacked that signature buttery taste that I personally love in cookies. Because I don't want to sacrifice the texture of these, next time I think I'd make them with half butter, half shortening to achieve the best of both worlds! There were plenty of reviews on allrecipes.com from people who had used all butter, all shortening, or a mix...any combination will work, it's really up to you and your preference!
In short, these cookies are happy and yummy, and therefore worth the small bit of trans fat, if you go the shortening route. Everything in moderation, friends!
One Year Ago: Black Bean Burgers
-1 cup packed brown sugar
-1/2 cup white sugar
-1 cup shortening (I recommend using 1/2 cup shortening, 1/2 cup butter)
-1 1/2 tsp vanilla extract
-2 1/2 cups all-purpose flour
-1 tsp baking soda
-1 tsp salt
-1 1/2 cups m&ms
1. Preheat oven to 350F. In a mixing bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add in flour, salt, and baking soda, mixing to combine. Stir in 3/4 cup of m&ms.
2. Using a cookie scoop or a spoon, drop dough onto cookie sheets. Press a few additional m&ms into the top of each cookie.
3. Bake cookies for 9-11 minutes.