Friday, September 17, 2010
Best Yet M&M Cookies
So after vacation, it’s back to work and back to school for me! Classes don’t start until Monday, but all of us college employees are back on campus, getting ready for the crazy rush of students that will be here next week. For me this week has been meeting after meeting, which is so hard after being off for so long. I’m actually looking forward to the start of school so that I can get back into the swing of things.
At least the campus provides lunch for us during all of these days of meetings. Our cafeteria doesn’t offer the best fare, but it’s nice to be able to sit down and chat with colleagues. The dessert is usually pretty good, so there’s always that to look forward to! The campus does a standard selection of cookies, including a M&M cookie that is my coworker’s favorite. The ones that the campus makes are more of a sugar cookie with M&Ms on top, but I used those for my inspiration.
This cookie is more of a take on the chocolate chip cookie, but still good none the less. The dough is exceedingly light and must be chilled before baking. The original recipe warns you that they spread so don’t put them too close together on the baking sheet, but I didn’t have that problem at all. They are nice and crispy, and especially good while still warm from the oven. These are quite different from the ones made on campus, but I’m sure my coworkers won’t mind.
½ cup unsalted butter, softened
1/2 cup shortening
3/4 cup sugar
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla
1 large egg
1 3/4 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cups plain M&Ms
1/3 cup chocolate chips
Combine the butter and shortening in large mixer bowl; beat until creamy. Add both sugars and continue beating on high for two minutes, scraping bowl. Beat in the vanilla and egg. Continue beating for another minute or until fluffy.
In a small bowl, stir together the flour, salt and baking soda. Add to the sugar mixture and stir until mixed. Stir in the M&Ms and chocolate chip by hand. Chill for about an hour.
Preheat oven to 350 degrees. Line two cookie sheets with silicone baking mats.
Drop dough by rounded teaspoonfuls onto cookie sheets, spacing 3 inches apart. Bake for 12-14 minutes. Let cool on cookie sheets for about 2 minutes, then transfer to wire rack to cool.
Recipe from Document Life Now: Miss Kim Designs