After using her oven once I nicknamed it ‘Frankenoven’, so please bear with me as I slowly talk about holiday cookies this year. You see, Grandma’s oven is older than dirt, and it doesn’t even fir a standard sized cookie sheet. Frankenoven also doesn’t heat correctly, so I’m slowly trying to master this.
Anywho, my family will more than likely get their holiday cookies late this year. Sorry Dad & Charlotte! I am just having more difficulty then I though I would with it. However, I plan on sending off some Muddy Buddies this week!
Back to the cookies!
In all reality these don’t have to be M&M cookies, but my kids love them. Plus I only make them at Christmas because I’m not crazy about the artificial dyes they use. With that being said, you can substitute your favorite candy or chocolate chips.
Makes roughly 3 dozen or more depending on size
- 1 cup butter or coconut oil
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons real vanilla extract
- 2 1/4 – 2 3/4 cups of flour* (see notes for GF instructions)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 14 ounces plain m&m candies or your choice
- Preheat oven to 350 degrees
- Cream butter and sugars till light and fluffy. About 5 minutes.
- Add eggs and vanilla; beat till combines
- Slowly incorporate flour, baking soda and salt.
- Fold in M&M’s
- Drop by teaspoon (small cookies) or tablespoon (larger cookies)
- Bake for 8-10 minutes
- Let cool one minute and transfer to wire rack to cool completely
Notes:
* Add more flour for a cake like cookie or use the minimum for more crisp cookies.
You can also omit the M&M’s till right before you put them in the oven. Simply place the candies onto the tops of the cookies. I call them gems, and I typically make them very small.
** Make them GF by using your favorite gf flour blend, add 1 tsp of xantham gum and use 3 eggs instead.
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| Here I used less flour for a crispier cookies |
Enjoy!
