M&M Cookies-XMAS
From the Kitchen of: Aunt Shirl
NOTE: Dec 2015, used *Kitchen Aid mixer (instructions are w/ the mixer)- OK!! (remember don't overbeat)
Using a mixer or by-hand... First, Measure all ingredients...
Re: BROWN SUGAR: remove or break-up any hard chunks and pack sugar down into the measuring cup. Measure just a little less flour, for best texture & flavor. Mix the soda & salt together.
Always add ingredients in the order listed...
*if using Kitchen Aid Mixer, do not mix until after all ingredients are added to the bowl. Start on Low with short/quick mixing pulses (careful so flour doesn't fly out of bowl). Then mix Low about 30 seconds to 1 minute, scraping the bowl & beater a couple of times. Otherwise...
In large bowl, add first 5 ingredients, one at a time, stir very well. Add flour & soda/salt and mix well. Pat dough into 2-4 thick pancake-like portions. Place in tupperware-like container with wax paper between the portions. Cover tightly & let dough rest in refrigerator for about 30 minutes, or may stay in frig for several weeks.
(If dough has been refrigerated for longer than an hour & is hard, place on countertop for 1 hour-ish to come close to room temperature) Fill Red measuring tablespoon with dough. Place loosely rounded dough onto cookie tray, almost 2 inches apart. (dough spreads out a little while baking). Then deco with 3 M&M's per cookie.
Bake at 375 degrees 9 to 9.5 min, til lightly brown, but still soft. DON'T OPEN OVEN, until ready to remove the cookies! Cool 1 minute in tray and then move to cookie rack to cool completely.
**If dough was refrigerated for an hour or more, bring close to room temp before prepping to bake.
Last Modified: December 26, 2023