Wednesday, October 5, 2011


COOKIES were made all day yesterday and all day today.  I used jessica's giant rainbow cookies as my base and added my own mixins....

I made double batches - one double batch with butterscotch chips, white choc chips, and semi-sweet chips, another double batch with harvest colored m&ms, and the third double batch had mini semi-sweet choc chips and mini marshmallows, for smores.

they turned out well, but the marshmallows melted (no way!) and were kinda messy.....thankfully they were my third batch.

I'm selling these cookies at mom's garage sale tomorrow and friday and the funds will go to fixing my car.  the front ball joints (lower) are bad and the rear shock/strut combo is back.  My uncle will be doing the work in exchange for housework, but the parts I have to pay for. 

Parts are expensive!

My friends told me I should sell these cookies online.  I will be thinking about it.  What do you think?

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup m&m’s (or something else that you love)

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.

Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!

Note: to melt the butter I simply microwaved it, and to let it cool I allowed it to sit in the fridge for about 10 minutes.

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