Good news on The Sweet Mash front. I have started swallowing pills! One of my New Years Resolutions was to work on that and I am on the right track. Right now I can only swallow small pills the size of mini M&Ms BUT I got those mastered. I am working my way up to the bigger pills...slowly but surely. I am proud of myself though (as I pat Madison on the back).
With that being said: I have lots of M&Ms in the house. I do not munch on M&Ms or like eating them alone but I do like them in cookies. So, as I was looking through some of my favorite blogs: I saw an AWESOME recipe for Rainbow Cookies on "How Sweet Eats." Here is the link: http://www.howsweeteats.com/2011/07/giant-rainbow-cookies/
The secret to these cookies is the way they are placed on the cookie sheet prior to baking. You roll the cookies up in a 1/4 cup ball and then split the ball in 2 and place the rough sides up. Here is a picture because it is hard to explain:
These Maximum M&M Cookies are bursting at the seams with M&Ms. They are moist and buttery and everything a Rainbow Cookie should be. Give them a try! And you don't have to get your mixer out--this is the melted butter technique. Quick recipe that comes together in a snap!
Recipe from: http://www.howsweeteats.com/2011/07/giant-rainbow-cookies/
Maximum M&M Cookies
- 12 tablespoons unsalted butter
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- 2 cups + 2 tablespoons all purpose flour
- 1/2 tsp baking soda
- 1 cup mini M&Ms (I used both minis and regular size)
- Preheat oven to 325 degrees. Grease and flour a cookie sheet.
- Melt the butter and let cool at room temperature for 10 minutes. Once cool, stir in the sugars until combined. Add the egg, egg yolk and vanilla. Stir until slightly creamy.
- In a separate bowl combine the flour and baking soda. Stir into the butter mixture until it isn't crumbly (be sure not to overmix). Add the M&Ms.
- Roll the cookies in 1/4 cup balls. Divide the balls in half and place the 2 halves on top of each other (rough sides facing out). Place on cookie sheet 2 inches apart.
- Bake for 10-14 minutes (I baked mine for 12 minutes). The edges should be done and the centers a little poofy and gooey--they will cook more once out of the oven. Be careful not to over bake or they will not be moist and chewy.