I made these while the epic storm Hilary was passing through Los Angeles. We were told to stay home.
So what better way to use my time than bake?
These cookies hit the comfort all-is-well spot.
I got this recipe from thebakerchick.com if you want the original.
Mrs. field’s M&M cookies
Ingredients (makes about 18 large cookies)
- 2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2/3 cup granulated white sugar
- 2/3 cup firmly packed light brown sugar
- 1 large egg, plus 1 yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup M&M’s candies
Directions:
Preheat oven to 350F. Line two cookie sheets with parchment or Silicone baking liners. Set aside.
In a medium bowl- whisk together the flour, baking soda, and salt.
In a large bowl fitted with a paddle attachment- cream the butter and sugars on high until smooth and pale.
Add the egg, the yolk and then the vanilla- mixing thoroughly.
Mix in the dry ingredients until combined.
Use a cookie scoop to portion dough 2-3 inches apart on cookie sheet (mine yielded 1 1/2 inch sized rounds-they will spread significantly) I only put 6 with my red scooper on a tray since they spread so much
Bake for 10-12 minutes. Or until edges are set and slightly golden and set. Right away- press as many M&Ms as you want in the tops of the cookies.
Allow to cool for 5 minutes and then transfer to a wire rack.
