The Best-Ever M&M Cookies

Taken from Squidoo
(my cousin brought these over a few days ago and we INHALED them. They are soooo good!)

M&M Cookies Recipe

This recipe makes about 50 cookies.

• Serves: 50 Cookies
• Prep Time: 20 Minutes
• Total Time: 35 Minutes

Ingredients

• 1 cup of soft butter (it is critical that it be soft)
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 cups regular all-purpose flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 12-ounce package of M&Ms
  
• 3/4 c chopped nuts (optional see my note in the instructions)

Instructions

Preheat oven to 350 degrees.

In a mixing bowl, cream together the butter and the sugars until light and fluffy. It is critical that the butter be at room temperature in order to make this step work nicely.

Beat in the egg and the vanilla.

In another bowl, mix together flour, baking soda and salt.

Add the dry ingredients to the wet ingredients and mix.

The recipe says to STIR in M&Ms and nuts at this point. I always put the M&Ms right in the mixer. I suppose a couple might get broken but if they are it hasn't caused any serious issues and doing it this way is easy and fast. My boys have never taken nuts to school because of children with allergies and, as a result, have gotten used to their cookies without them. Therefore, we always skip the nuts. That's a matter of personal choice.

Using teaspoons, drop cookies of about one heaping teaspoon onto your cookie sheets, making them about two inches apart. My cookie sheets need to be greased.

Bake for between 10 and 13 minutes. I prefer mine cooked less rather than more. Another personal choice but don't overcook them.

Cool on wire cookie racks.

Cookie Dough Truffles

Cookie Dough Truffles

1 C butter
3/4 C brown sugar
1 small box instant vanilla pudding
1/4 C. milk
1 T. vanilla
1 t. baking soda
2 C. flour
one package mini chocolate chips

Cream butter and brown sugar, then add vanilla pudding. Mix well. Stir in milk and vanilla. Slowly add baking soda and flour. Finally add choc. chips.
Roll to make balls (we made small ones for sharing with neighbors, but you can use a cookie scooper to make bigger ones)
Put in fridge until ready to dip into melted chocolate to make truffles.

One package chocolate bark
1 or 2 squares white choc. bark (for drizzling, if desired)

Or, One package white bark
and 1 or 2 squares milk chocolate for drizzling

Alyssa P. shared this recipe with me. We LOVE them!

Snickerdoodles

Cream butter and sugar together.  Add vanilla.
1 cup softened butter
2 cups sugar
1 tsp. vanilla

Then mix in
1/4 cup milk
2 eggs

In separate bowl, stir together
3 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
Mix both bowls together.  Dough will be a little sticky.  Roll in balls.  Then roll in cinnamon sugar mixture.
2 T. sugar
2 tsp. ground cinnamon

Bake at 350 degrees on greased cookie sheet for 8-11 minutes.

Apple Doodles

2/3 cup buttered flavored shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
2 1/4 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup finely diced and peeled tart apple
3/4 cup chopped walnuts, optional

Cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, baking soda, and salt; stir half into the creamed mixture. Stir in the apple, walnuts, and remaining flour mixture. (It was really dry for me, the apples helped give some juice but I was still worried so I added about a tablespoon of apple juice. Next time I will eave as is. They seemed to turn out great even though the dough was very dry).

Drop by heaping tablespoon 3 inches apart onto lightly greased baking sheets. Bakte at 375 for 13-15 minutes or until golden brown. Remove to wire racks to cool.

Coconut Oat Cookies

These are SO GOOD!

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 tsp coconut extract
1 cup quick oats
1 cup flour
1 3.4 oz package instant vanilla pudding mix (next time we will try lemon)
1/2 cup flaked coconut
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt

Cream shortening and sugar until light and fluffy. Beat in egg and extract. Combine the remaining ingredients; gradually add to the creamed mixture and mix well.

Roll into 1-inch balls. Places on greased baking sheets or parchment paper. Flatten with a fork. Bake at 350 for 10-12 minutes or until the edges begin to brown. Remove to wire racks to cool.

Makes 2 dozen cookies.

Chocolate and Peanut Butter No Bake Cookies

I've never loved no bake cookies... that is until I tried this recipe!

2 cups white sugar
2 tsp. cocoa
Mix together and then add

1/2 cup milk
1 stick butter (melted)
Boil 1 and 1/2 minutes. Turn off heat and add

1 tsp. vanilla
3 cups quick cooking oats
3/4 cups creamy peanut butter
Mix well and spoon on waxed paper

Pour yourself a glass of milk and enjoy the richness! I love that all the ingredients are usually things I have on hand and most of them are in my food storage!

Thick and Chewy Chocolate Chip Cookies

These really are my very favorite chocolate chip cookie. The other recipe I posted awhile ago are good, but these really look great! The dough doesn't even need to be refrigerated. I refrigerated the leftover dough after having put cookie dough two sheets and the refrigerated dough came out with a little line down the middle after it was baked. Very yummy, and fun to make.

These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.

2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes)(and don't let the edges start to get brown!). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

Shaping Thick Chocolate Chip Cookies

1. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of dough into a smooth ball.

2. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves.

3. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged edge faces up.

4. Jam the halves back together into one ball so that the top surface remains jagged.

Chocolate Surprise Cookies

So I have been a bum and haven't been trying any new recipes lately but here is a great cookie recipe. They each cook perfectly and look very nice so if you need to bring cookies somewhere- these will get you some pats on the back ;)

3/4 cup peanut butter
3/4 cup powdered sugar

1/2 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg white
1 tsp. vanilla
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp. baking soda

2 Tbsp. shortening
1 cup powdered sugar
1/4 tsp. vanilla
1-2 Tbsp. milk

Beat peanut butter and powdered sugar together until smooth (we added a little extra peanut butter but it was still a little crumbly but it still worked). Roll into 30 3/4" balls. Cover and refrigerate for 30 minutes.

Cream butter, peanut butter, and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa, and baking soda; gradually add to creamed mixture until blended. Roll into 30 1-1/2" balls.

Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 inches apart on greased baking sheets.

Flatten with a glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute before removing to wire racks.

If you wish to ice them: beat shortening and powdered sugar until smoother. Beath in vanilla and enough milk to reach desired spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern.

German Chocolate Cake Mix Cookies

holy smokes! I can't believe I haven't posted these. They are one of our favorites that we have been making for a long time. I think we got this recipe from Heather.

1 pkg. german chocolate cake mix
1 cup milk chocolate chips
1/2 cup rolled oats
1/2 cup oil
2 eggs, slightly beaten

Heat oven to 350 degrees. In a large bowl, combine ingredients and blend well. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Cool 1 minute. Remove from cookie sheet.

Aunt Alecia's Chocolate Chip Cookies

When I make chocolate chip cookies -okay, so that never happens because when I do they taste great, but totally lack in showmanship. They are flat and unappealing, even when I put them in the refrigerator, and then on a cool cookie sheet. I was sick of getting flat cookies. So, I went on a hunt to find the best cookie in appearance and taste. And this recipe is the winner. Every time I ate one I told Spencer how excited I was about these cookies. He started saying it for me. And yeah, I ate way too many. And this isn't my Aunt Alecia, it's just how I keep them separate. Oh, and the secret? SHORTENING.

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
3 extra-large eggs (apparently this is very important. If you don't have that size use 3 large eggs and then beat an additional egg in a bowl and add about half of the beaten egg)
1 Tbs. very hot water
1 1/2 tsp. salt
1 1/2 tsp. vanilla
1 1/2 tsp. baking soda
3 1/2 cups flour
1 pkg. chocolate chips

Preheat oven to 350.
Cream shortening and both sugars together until well mixed. Add eggs and mix for 5-7 minutes, until the batter is very, very light in color. Add hot water and mix again. Add salt, vanilla, soda and mix. Add flour and chocolate chips together and mix until combined. Drop cookies by rounded tablespoon onto parchment paper or baking sheets and bake for 10-12 minutes until barely browned around the edges - don't over bake!

Chocolate Cookie Sandwiches

Mmmmm. I'm making myself hungry with all these cookie posts! (just so you know, the cookies without the filling are not sweet enough for me!)


½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 ½ cups flour
1/3 cocoa
½ teaspoon baking soda
½ teaspoon salt
¼ cup milk

Cream filling
2 tablespoons butter or marg. softened
2 tablespoons shortening
½ cup marshmallow creme
¾ teaspoon vanilla
2/3 cup powdered sugar

Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda, and salt. Add alternately with milk to creamed mixture. Bake on ungreased sheet at 375 for 11 to 12 minutes or just until soft-set. Cool 1 minute. Remove from cookie sheet, cool completely.

Cream filling
Cream butter and shortening in small mixer bowl. Gradually beat in marshmallow creme. Blend in vanilla and powdered sugar, beat to spreading consistency.

Put desired amount of filling between two cookies.

Sugar cookies

These are the softest sugar cookies ever. I LOVE them. Also, Shane's family has a cool tradition that we have continued in our own little family. You brush milk on the cookies and sprinkle them with jello before you cook it. they are delicious this way!

Ingredients:
1 cup margarine
1 ½ cups sugar
2 eggs
4 ½ cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sour cream
1 tsp vanilla

For frosting:
6 tablespoons butter or marg.
1 lb. powdered sugar
¼ cup milk
1 teaspoon vanilla

For cookies:
Cream margarine and sugar. Add eggs and beat. Add remaining ingredients and mix together. Refrigerate dough for 2 hours. Roll and cut ¼ in. thick. Bake at 375 for 8-10 minutes

For Frosting:
Cream butter and vanilla. Alternately add and mix milk and sugar.

Super Soft Chocolate Chip cookies

So my brother asked for yummy cookie recipes and since I typed them up, I thought I'd post them here!

I think this makes a ton and we usually half it.

Ingredients:

4 ½ cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 oz) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

(I like to use chocolate pudding instead of vanilla and peanut butter chips instead of chocolate chips—or you could do chocolate and chocolate)

Pumpkin Cookies

So with it being this time of year, I realized there isn't a pumpkin cookie recipe on here yet. Maybe everyone already has one they love, but I have an easy one.

1 box spice cake
1 can pumpkin (not a big can)

Mix and bake at 350 until they are done.

That easy... although you can add nuts, applesauce, chocolate chips, oatmeal... etc...

Scripture Cookies

This is a recipe you probably all have, but I used this in Sharing Time today and everyone loved them.

To find each ingredient, look up scripture reference and fill in blank. Some clues are subtle, so check list of ingredients on bottom of page before making cookies.

3/4 cup “The words of his mouth were smoother than ____” (Ps. 55:21)
1/3 cup “Come unto me all ye ends of the earth, buy ____ and honey” (2 Ne. 26:25)
1 1/2 cups “To what purpose cometh there to me … the ____ ____ from a far country?” (Jer. 6:20)
2 “As one gathereth ____ that are left, have I gathered all the earth” (Isa. 10:14)
2 cups “And Solomon’s provision for one day was thirty measures of fine ____” (1 Kgs. 4:22)
1 teaspoon “Take thou also unto thee principal spices, … and of sweet ____ half so much” (Ex. 30:23)
1 teaspoon “Ye are the ____ of the earth” (Matt. 5:13)
1/2 teaspoon “The kingdom of heaven is like unto ____ (Matt. 13:33)
3 cups “Nevertheless, … ____ for the horse” (D&C 89:17)
1 cup “And they gave him … two clusters of ____” (1 Sam. 30:12)

1. Beat first four ingredients together.
2. Mix in remaining ingredients.
3. Drop by teaspoonfuls onto greased cookie sheet.
4. Bake at 350° F (175° C) for 15 minutes.

Answers: 3/4 cup butter, 1/3 cup milk, 1 1/2 cups sugar (sweet cane), 2 eggs, 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon salt, 1/2 teaspoon baking soda (leaven), 3 cups oats, 1 cup raisins.

Oatmeal Peanut Butter Chocolate Chip Cookies

Yes that is three cookies in one!

1/2 cup + 1 Tablespoon light Olive oil
1/2 cup sugar
1/2 cup peanut butter
1/3 cup packed brown sugar
2 egg whites
1/2 tsp. vanilla extract
1 cup flour
2/3 cup oats
1 tsp. baking soda
1/4 tsp salt
1 cup chocolate chips

Cream the butter, peanut butter and sugars together. Add egg and vanilla. In a seperate bowl combine flour, oats, soda, and salt. Add to creamed mixture and stir in chocolate chips. Bake on an ungreased sheet at 350 for 10-12 minutes.

Black Bottom Toffee Chip Cookies

This recipe came from the same cookbook as the ginger roos. This book we have it full of dessert recipes made with olve oil. I wouldn't think olive oil would work in desserts but so far everything we have tried has been wonderful and you can't taste a difference. These cookies are very yummy!

3/4 cup pure or light olive oil
1 1/2 cups packed brown sugar
1 large egg, beaten (can substitute 2 egg whites)
1 egg white, beaten
2 tsp. pure vanilla extract
2 1/4 cup flou
1 tsp. baking soda
1/2 tsp. salt
1 cup toffee chips
1/2 semi-sweet or milk chocolate chips (I found this wasn't enough)

Preheat oven to 375. Lightly coat cookie sheet with cooking spray. In mixer bowl add; olive oil, brown sugar, egg, egg white, and vanilla. Beat until smooth. Add flour, soda, salt and blend well. Mix in toffee. Bake 9-11 minutes or until light brown. Cool on wire racks for 10 minutes. In small bowl, melt chocolate chips in microwave (abt. 45 seconds to 1 minute). Stir until melted and creamy. Spread bottom side of cookies with melted chocolate chips and place upside down on a plate or cookie sheet. Place in freezer for 15 minutes or until bottoms are hard to the touch. Bring back to room temperature.

*When I made these the other day Heather and Patrick were over. Patrick didn't care to wait to freeze them and was eating them as fast as I could get the chocolate on them. They were great that way but hard to store without hardening the chocolate first.

Ginger Roo's

Okay if you like ginger cookies, you will love these! Don't be fooled by the fact that they are a healthier version, no one can taste the difference!

1 cup Pure or Light Olive Oil
2 cups brown sugar packed
4 egg whites
½ cup molasses
2 teaspoons pure vanilla extract
1 teaspoon butter extract
4½ cups flour (white or wheat or any combo, we like wheat and obviously it is healthier)
4 teaspoons baking soda
¾ teaspoon salt
1½ teaspoons powdered ginger
2 teaspoons ground cinnamon
1 teaspoons ground cloves

Preheat oven to 375F°. Grease cookie sheets with Olive Oil. In mixing bowl combine Olive Oil, brown sugar, eggs, molasses vanilla and butter extracts. Blend until creamy. Add flour, soda, salt, ginger, cinnamon, and cloves. Blend until smooth. Roll dough into small teaspoon sized balls, or use small cookie scoop. Roll in sugar and place on prepared cookie sheets. Bake for 7 - 10 minutes. Remove and let cool on cookie sheet for at least 5 minutes.
*I normally like soft, chewy cookies but these are actually better if they are a little harder on the outside but still soft in the middle, in our oven it was about 8-9 minutes
**And did you know one egg yolk is more than 2/3 your daily intake of cholesterol?? I knew it was high but didn't know it was THAT high!

(revised recipe from Micki Sanner)

Soft, Chewy Gingersnaps

2 cups flour
1 tsp ginger
2 tsp baking soda
1 tsp cinnamon
½ tsp salt
¾ cup Crisco
1 cup sugar
1 egg
¼ cup molasses

Roll into balls and roll in sugar. Bake on ungreased cookie sheet at 350° for 10-12 minutes.

Hope you like these!