M & M cookies

By á-2778

•1 cup of soft butter (it is critical that it be soft)
•1/2 cup sugar
•1/2 cup packed light brown sugar
•1 large egg
•1 tsp vanilla
•2 cups regular all-purpose flour
•1/2 tsp baking soda
•1/8 tsp salt
•12-ounce package of M&Ms (see my secret in the blue box near the end of the page)
•3/4 c chopped nuts (optional see my note in the instructions)
Instructions
Preheat oven to 350 degrees.

In a mixing bowl, cream together the butter and the sugars until light and fluffy. It is critical that the butter be at room temperature in order to make this step work nicely.

Beat in the egg and the vanilla.

In another bowl, mix together flour, baking soda and salt.

Add the dry ingredients to the wet ingredients and mix.

The recipe says to STIR in M&Ms and nuts at this point. I always put the M&Ms right in the mixer. I suppose a couple might get broken but if they are it hasn't caused any serious issues and doing it this way is easy and fast. My boys have never taken nuts to school because of children with allergies and, as a result, have gotten used to their cookies without them. Therefore, we always skip the nuts. That's a matter of personal choice.

Using teaspoons, drop cookies of about one heaping teaspoon onto your cookie sheets, making them about two inches apart. My cookie sheets need to be greased.

Bake for between 10 and 13 minutes. I prefer mine cooked less rather than more. Another personal choice but don't overcook them.

Cool on wire cookie racks.

Ingredients

• 1 cup of soft butter (it is critical that it be soft)
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 cups regular all-purpose flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 12-ounce package of M&Ms (see my secret in the blue box near the end of the page)

Preparation

Step 1

Preheat oven to 350 degrees.

In a mixing bowl, cream together the butter and the sugars until light and fluffy. It is critical that the butter be at room temperature in order to make this step work nicely.

Beat in the egg and the vanilla.

In another bowl, mix together flour, baking soda and salt.

Add the dry ingredients to the wet ingredients and mix.

The recipe says to STIR in M&Ms and nuts at this point. I always put the M&Ms right in the mixer. I suppose a couple might get broken but if they are it hasn't caused any serious issues and doing it this way is easy and fast. My boys have never taken nuts to school because of children with allergies and, as a result, have gotten used to their cookies without them. Therefore, we always skip the nuts. That's a matter of personal choice.

Using teaspoons, drop cookies of about one heaping teaspoon onto your cookie sheets, making them about two inches apart. My cookie sheets need to be greased.

Bake for between 10 and 13 minutes. I prefer mine cooked less rather than more. Another personal choice but don't overcook them.

Cool on wire cookie racks.