M&M Cookies

These cookies are good! Nice and soft, with just the right amount of sweetness. Not that I didn't think they would be, but I've had my fair share of bad M&M cookies - you know the type, they show up every Christmas and would in a pinch make perfect hockey pucks. I personally don't like M&M cookie recipes that call for a cup or more of shortening, so when I saw this recipe and remembered my leftover bag of M&M's from my baby shower, I knew I needed to try them. The addition of pecans to this recipe was really nice, though any sort of nut would work. The goal is to freeze these cookies for a quick snack once the baby arrives, though I'm not going to hold my breath that half of the batch doesn't make it to the freezer! Especially considering I've already eaten four, but really that's only two for me and two for the baby!


M&M Cookies

2 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. butter, softened

3/4 c. packed light brown sugar

1/2 c. granulated sugar

1 tsp. vanilla extract

2 eggs

1 1/3 c. M&M's, divided

1 c. chopped pecans

1. Heat oven to 350.

2. Stir together flour, baking soda and salt; set aside. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until well blended. Add eggs; beat well.

3. Gradually add flour mixture, beating until well blended. Stir in 3/4 c. M&M's and all the nuts.

4. Drop by rounded teaspoons onto cookie sheet. Press 5-6 of remaining M&M's on each cookie before baking. Bake 9-11 minutes, or until lightly browned. Cool slightly, remove from cookie sheet to wire rack; cool completely.

Yield: 3 dozen cookies (depending on cookie size)

Source: Beantown Baker (via Delish via The Cookie Bible)

My thoughts: Initially the batter is pretty dry, but don't worry - when you add the eggs it makes it easier to mix. Adding 5-6 additional M&M's to the top of the cookies seemed like a lot to me, but the cookies spread out some, so it's really not a lot and you could probably add even more if you have them. I didn't quite have the 1 1/3 c. of M&M's called for, so they're a little skimpy - but still delicious! My cookies baked for closer to 13 minutes, again all ovens are different so just watch them - you could be under or over the estimated time.

Chocolate Two-Times.

Procrastination is my middle name. Why study, when I can make cookies - which is why studying from home is a bad idea sometimes. I returned some books from the library this morning and left with an arm-load of cookbooks, as if I need anymore. I found this cookie recipe in what appears to be my new favorite cookbook Kitchen for Kids by Jennifer Low. The
recipes are easy to make and the portions are just right for the husband & I. I'm thinking this book will make it onto my Christmas list this year.

Chocolate Two-Times

1/2 c. all-purpose flour
1/4 c. packed brown sugar
2 Tbs. white sugar
1/8 tsp. baking soda
sprinkle of salt
4 squares semi-sweet chocolate (1 oz. each)
2 Tbs. unsalted butter
1/2 tsp. vanilla extract
1 large egg
1/4 c. chocolate chips

1. Preheat oven to 350.

2. Line a baking sheet with parchment paper.

3. In a small bowl, mix the flour, brown and white sugars, baking soda and salt. Set aside.

4. Melt the squares of chocolate and butter in a medium sized bowl at 50% power in the microwave (about 3 1/2 minutes, stirring halfway).

5. Stir in the vanilla into the melted chocolate. Gradually stir in the flour mixture. Add the egg and mix well. Stir in the chocolate chips.

6. Use a lightly greased tablespoon to scoop the dough and drop in mounds on the lined baking sheet. Make about 12 mounds, 2 inches apart.

7. Bake about 14 minutes, or until the edges are firm but the middle is still a little soft. Cool until lukewarm before removing from baking sheet.

Yield: 12 cookies

Recipe obtained from: Kitchen for Kids: 100 Amazing Recipes Your Children Can Really Make by Jennifer Low.

My thoughts: If your baking sheets are in good condition, you don't need the parchment paper. I used white chocolate chips, because they were already opened. Any kind of chip would be delicious. I used my melon ball scoop and got 14 cookies, I probably could have gotten 16 if I hadn't eaten the cookie dough.

P.S. You will definitely need a large glass of milk to go along with these cookies. They also remind me a lot of another easy brownie-like cookie I made awhile back, cocoa fudge cookie's.

Oatmeal Butterscotch Cookies.

Tomorrow the husband starts a new job and I wanted to treat him to some cookies. A friend mentioned making these cookies last week and the husband decided that's what he wanted too. I already had two of these cookies yesterday at book club and am keeping mum on how many I've had today! This recipe made a lot of cookies and it's becoming harder to eat healthy with these sitting around! I may be leaving cookies around town tomorrow!

Oatmeal Cookies

3/4 c. butter, softened

1 c. packed brown sugar

1/2 c. granulated sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves (optional)

2 eggs

1 tsp. vanilla

1 3/4 c. all-purpose flour

2 c. rolled oats

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake at 375
for 8-10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.

Oatmeal-Chip Cookies: Prepare as above, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans.

Yield: about 48 cookies
Recipe obtained from: Better Homes & Gardens New Cookbook

Nutritional Information (1 cookie): 86 cal., 4 g. total fat (2 g. sat. fat), 17 mg chol., 51 mg. sodium, 12 g. carbo., 1 g. fiber, 1 g. pro.

What I did: I did not add the cinnamon and cloves and did not add any nuts. My cookies needed to cook a little bit longer than the suggested time - as with all ovens time will vary.

A Top 5 Cookie.

Every time I go to the library I come home with a stack of cooking related books. This might seem strange to some, considering I already own a pretty substantial cook book collection; but I love to look at cook books! The library is a great resource for checking out new & different cuisines, techniques and just looking at the wonderful pictures. Sitting in a comfy chair with a cup of coffee and a stack of cook books is one of my favorite things to do!

Many of the recipes in the Cooking Light book I picked up, I'd seen before. But it's nice to have all of their most successful recipes located in one spot & not have to search around for them online or in the stack of magazines I have. Looking for ways to use up the large container of plain yogurt sitting in the fridge, I came across a recipe for cocoa fudge cookies. I love when recipes include everything I already have and seem really simple to make! I also wanted to be able to freeze these cookies to enjoy later and they seem suited for that.

These are one of the easiest & fastest cookies recipes I've ever made! Plus these cookies are healthy, how many times can you say that about a cookie! I'm also going to be bold & declare these cookies in my top 5 cookie recipes of all time, here's why:

1. If you've ever had a craving for cookies, but didn't want to go through the trouble of making them - this recipe is for you.
2. If you love eating raw cookie dough - this recipe is for you.
3. If you abstain from eating raw cookie dough for fear of salmonella , this recipe is for you because there are no eggs included.
4. If you love chewy, rich chocolaty, melt-in your mouth, deliciousness - this recipe is for you.
5. The husband said they tasted like a brownie and who doesn't love brownies?

Cocoa Fudge Cookies
1 c. All-purpose flour
1/4 tsp. Baking Powder
1/8 tsp. Salt
5 Tbs. Butter
7 Tbs. Unsweetened Cocoa
2/3 c. Granulated sugar
1/3 c. Packed brown sugar
1/3 c. Low-fat yogurt, plain
1 tsp. Vanilla extract
Cooking spray

1. Preheat oven to 350

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a saucepan over medium heat. Remove from heat; stir in cocoa and sugars. Stir in yogurt and vanilla. Add flour mixture, stirring until moist. Drop by level tablespoons two inches apart onto baking sheets coated with cooking spray.

3. Bake at 350 for 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm. Remove cookies from pans; cool on wire racks.


Yield: 2 dozen (serving size: 1 cookie)
Recipe obtained from: All New Complete Cooking Light Cookbook.

Nutritional information: calories 78 (31% from fat); fat 2.7 g. (sat. 1.6 g., mono 0.8 g., poly 0.1 g); protein 1 g.; carbohydrates 13.4 g.; fiber 0.5g.; cholesterol 7 mg.; iron 0.5 mg.; sodium 54 mg.; calcium 12 mg.

What I did: I followed the recipe exactly as printed, except for the cooking times. My cookies were set after 8 minutes and I moved them to the wire rack after 2 minutes, but the end results weren't as crispy as I think they should be. Next time I'll let them cook the full 10 minutes, rest for 3 minutes and then move to the wire rack. I used a cookie scoop to mold the cookies, and ended up with 21 cookies instead of 24.