I have always been interested in baking.  In second grade, I was so happy to win third place in my troop’s baking competition.  Even though I think my mom was happier, as we did not have to go to the county baking competition.   Over the years, I have slightly altered this recipe to allow more molasses flavor from the brown sugar.  However, the end result is still the same wonderful taste that it has always been.  Why buy brand name cookies when you can make the same cookie with a better taste at home?

M&M  Cookie Recipe

Adapted from the back of the Nestle Tollhouse Chocolate Chip Bag

Yields about 30 cookies

Ingredients:

2¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
½ cup granulated sugar
1 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs, room temperature
2 cups M&Ms

Directions:

Combine dry ingredients in a small bowl (flour, baking soda, salt).  In large bowl, beat butter and sugars until creamy and continue to beat for approximately 5-7 minutes.  (I use my paddle attachment).  Add eggs, one at a time, beating well after each addition.  Once added both eggs, continue to beat until creamy again.  Beat in flour mixture, 1/3 at a time.  Stir in M&Ms.  Cover cookie dough with plastic wrap and refrigerate for 24 to 72 hours.

Allow the cookie dough to come to room temperature.  Preheat oven to 375° F.  Using a medium cookie scoop, scoop cookie dough onto baking sheets lined with parchment paper.  Place them about one inch apart.

Bake for 9 to 11 minutes, or until golden brown. Cool on baking sheets for two minutes.  Remove cookies to wire racks to allow them to cool completely.