M&M Cookies!

What do you do on a rainy day?

Why you make cookies (of course!)

Besides the fact that homemade cookies are healthier for you (no preservatives, etc) - they simply taste better!

We scored a bunch of large M&M bags at Walgreen's a few weeks ago, thanks to the coupons and $5 RR when you bought 4 bags - so each bag was just $.50. Compare that to the going price of chocolate chips right now ($2.79 a bag) -- and that 4 bags makes 6 batches of these cookies, you have a deal!

These spread out nicely to a 4 inch size if you use a "cookie scoop" to put them on the baking sheets. Keep that in mind if you are like me, and have a little helper.


You need: 
1 Cup packed brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces

What do you do with all that?
In a large bowl put the sugar, eggs, shortening, and vanilla. You can have little people help you measure, then you want to mix thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Then fold in 3/4 cup of M&M candies.
Drop dough by teaspoonful onto cookie sheet. If you use a cookie scoop - it will make for larger cookies, almost twice the size. (it's how we like them, LOL) Slightly push a few candies on top of each dough ball with remaining candies -- this is a GREAT assignment for little people!
Here is where the problem occurred -- she "flattened" the cookies:
Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking. Put on a cooling rack right away and notice how they crispen up as they cool. When you flatten the cookies before hand, they could come out like this:
Never fear -- they still taste fabulous and could help with a lesson in Geometry.
Do you see the Hexagon cookie?
=)

We got 39 megga cookies out of this recipe, if you just used the teaspoon,
you would almost double that -- a little over 70 cookies.
Enjoy!

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