M&M Cookies

I normally don’t make cookies with M&M’s in them…to be honest, I would rather eat M&M’s than use them in cookies. I would also rather eat a chocolate chip cookie. However, these cookies find themselves in numerous bakeries because people love them. I think these cookies bring out the inner child in all of us. There is something about those five colorful M&M’s sitting on top that suggests,perhaps for just a moment, we can lose ourselves in a very colorful and very happy cookie.

M&M Cookies

2 1/4 cups flour

1 teaspoon soda

1 teaspoon salt

1 cup shortening

3/4 cup white sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 eggs lightly beaten

Preheat oven to 350 F. Mix flour, soda and salt together and set aside. Combine shortening, sugars and vanilla and beat. Mix well. Stir in 1 1/2 cups M&M’s. Roll into balls. Press 4 to 5 M&M’s into tops of cookies. Bake 10 minutes.

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Orange Slice Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My Great Grandma Edna had a covered cake plate sitting on her kitchen table. The plate always had some sort of sweets sitting under the worn glass lid; sometimes store bought and sometimes homemade. One of the goodies my brother and I fondly remember was her homemade orange slice cookies. These cookies are different, but the orange slices, coconut and oatmeal make them scrumptious.

Orange Slice Cookies

1 cup butter, softened

1 cup brown sugar

1 cup granulated sugar

3 eggs

1 tsp vanilla

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

A pinch of salt

1 cup coconut

1 1/2 cup orange slices, chopped

2 cups quick cooking oats

Preheat oven to 350 F

Cream together butter, sugars, eggs and vanilla. In a separate bowl whisk together flour, soda, baking powder and salt. Slowly beat in flour mixture to creamed ingredients. Stir in coconut, orange slices, and oats until combined. Drop cookies by rounded spoonfuls onto a greased cookie sheet. Bake for 12-15 minutes. Cool on a wire rack and as always Enjoy!

Peanut Butter Blossoms

Peanut Butter Blossoms, Hershey’s Kiss Cookies: these little cookies have a few different names, but they are a classic. As a kid I used to just eat the kisses off of them. As an adult, I am able to appreciate the cookie as a whole. I was very happy to have a little baker helping me today. I think he was just trying to eat the kisses, like his mom used to, but none the less he was in the kitchen with me.

I got some kisses on sale + coupon (really cheap)after Christmas with the intent of making these. My brother and good friend love them. I am sure this recipe exists somewhere out there in recipe land, but here is my recipe:

Peanut Butter Kiss Cookies

Makes 4 dozen cookies

1 package Hershey’s Kisses unwrapped

3/4 cup peanut butter

1/2 cup butter

1/3 cup granulated sugar

1/3 cup brown sugar

2 tablespoons milk

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

Pinch of salt

Additional sugar for dough balls

Preheat oven to 350 F.

Cream together butter and peanut butter in large bowl. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Cool completely…and enjoy.

Chocolate Chip Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It doesn’t matter how many different cookies a person makes, sometimes it is hard to top a scrumptious chocolate chip cookie. There is something classic about such a wonderful treat. After hundreds of batches of these little bites of goodness, I have made a few observations. I am sure you probably already know these little secrets, but I thought I would share.

The Recipe

You must start out with a great recipe, and I’m sure you know as well as I do, all chocolate chip cookies are not created equal.  This is captain obvious, but it is true. Whether it is a chocolate chip recipe that has been in your family for years, or the latest vegan recipe, find one that you are in love with and then work on perfecting it. My chocolate chip cookie recipe comes from an old church cookbook that contains a few submissions from my mom…before she was married…34 years ago.

Chocolate Chips

Might as well add a few more…one of the worst things is to get a yummy chocolate chip cookie that is short on chips. I normally add 1/4 cup to 1/2 cup more than the recipe calls for.

Good Bakeware

I have a confession. I am a Pampered Chef Stoneware snob. I like to think that it sounds a bit more harsh than it actually is, but it is true. stoneware bakes so evenly and beautifully, I love it! You don’t have to use stoneware, but pick bakeware that is good quality so your cookies bake evenly. Quality bakeware is a great investment, you (and your friends and family) won’t be sorry!

Oven Temp

I generally do not bake cookies, or cupcakes, over 350 F, even if a recipe says otherwise. I did use the word generally, but a lower oven temperature helps your cookies to bake slowly, evenly and achieve great color!

Don’t Overbake

I would actually go so far to say slightly underbake your cookies. Take your cookies out of the oven once the outsides are set, but the centers are still soft. Once you remove your cookies from the oven, they will actually continue to bake on your bakeware. This will result in soft chewy cookies.

Enjoy

You can not forget this part.  Some like warm cookies and a cold glass of milk. Others, like myself, like the cookies after they have cooled off. I have even heard of taking two cookies and making an ice cream sandwich. Whatever makes your taste bugs happy, after all, you have worked hard and you deserve it!