I don’t bake very often, so around the holidays I bake up a storm. This year I made M&M cookies from scratch. I followed the traditional Toll House recipe, except I use M&Ms instead of chocolate chips.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (or one package M&Ms) I prefer more M&Ms to less.
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
For some reason these turned out way fluffy. I prefer chewy cookies, so I was a bit disappointed. Also, I did not use nearly enough M&Ms. Parts of the cookies had no M&Ms at all! Next year, I’ll be sure to add the whole bag, not just 2 cups.
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