I’ve been baking some kind of cookie or dessert about once or twice a week now.  Not good for my hips, but it’s good for my heart. 

Cookies can be tricky.   Sometimes the bottoms burn and the tops are doughy, or they spread out too much, or are too “cakey”.  Having a sketchy apartment oven doesn’t help.

But I was so pleased with how Robbi’s m&m cookies turned out.  I followed the recipe to a “t” and I thought they were perfect.  A little crisp, but super chewy and soft in the middle. 

 - 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 m&m’s

In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.

Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.

Bake at 350 degrees for 9 to 11 minutes, to your liking.

This one’s going in my cookbook!

This entry was posted on Tuesday, March 10th, 2009 at 6:10 pm and is filed under cooking + baking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.