- 1/2 cup sugar
- 1 cup brown sugar (packed)
- 1 cup Crisco shortening
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup m&m
I wanted to start this blog to experiment with new recipes, but figured I’d start it off with things most people can relate to. While Korean chili, tofu or lamb might not be up everyone’s alley, I don’t think there’s a single person I know who is going to say they’re too much of a foodie that they don’t love a chewy cookie covered in our childhood favorites – cept maybe Red and Yellow.
For this recipe, and like most of my recipes, I used a KitchenAid standing mixer, but everything can be mixed by hand. A standing mixer provides a smoother and more balanced consistency.
- Preheat oven to 375˚
- Cream together the sugars and the shortening until light and fluffy.
- Incorporate the eggs one at a time and add vanilla. Want to learn to make homemade vanilla extract? Take 3-5 vanilla beans, 8 oz of vodka or bourbon, and an airtight container. Then wait. And I mean wait … at least a month. Let the flavor extract, the longer the better. We let ours sit for 3 months and used it for this recipe.
- In a separate small bowl, mix the flour, baking soda and the salt. Then one cup at a time, add the dry mix to the wet mix until mixture is a doughy consistency.
- Mix in a cup of m&ms and top each cookie with a few m&ms. I like to make each topper m&m a different color – but that’s just me.
- With a mini 1 in. ice cream scoop, place 10 cookies on a non-stick baking sheet.
- Bake for 12 minutes. Let cool – now enjoy!