It's fun to experiment with new and creative recipes, but sometimes perfecting a classic has its own sort of satisfaction. I've been baking these cookies since high school and after starting with the recipe in my mom's 1960's Better Crocker cookbook, I tweaked and I tweaked until it came out just the way I wanted it - crispy on the outside; soft and chewy on the inside.
To make cookies the size of the ones you drool over in the bakery window, an ice cream scoop measures perfectly. Limit your batch to six on a tray. This will leave lots of room for expanding! And by all means, use parchment paper. It will make you a happy, happy person. Not that you'll need any more reasons to be happy once you bite into this deliciousness.
This basic dough is the same one I use for my Homemade Chocolate Chip Cookie Cakes, my Chocolate Chip Cookie Cupcakes, and coming up soon - Monster Cookies!
Don't you need a big glass of milk right now?
The World's Best M&M Cookies
by Rachel @ Simple Girl
Makes 24 large cookies
1 1/3 cups margarine (Earth Balance is my choice)
1 cup sugar
1 cup brown sugar
2 tsp. vanilla
3 cups flour
1 tsp. soda
1 tsp. salt
2 cups M&M's
Cream margarine and sugar. Add eggs and vanilla and continue to beat. Whisk together dry ingredients and slowly add them to the wet mixture. Mix until combined. Stir in 2 cups of M&M's.
Scoop 1 ice cream scoop of batter onto parchment lined cookie sheet. Don't place more than 6 on a pan. You don't want them to bake together! Bake at 375 degrees for approximately 10-13 minutes. Don't overbake! You will know they are done when they are just turning golden brown.
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