M&M Cookies

M&M Cookies

{ Photos by Galie Photography }

OK, it’s time to talk about cookies.

Let’s start with an easy recipe that was a bestseller at Lola’s. Fun because they’re colorful and popular because they taste great, M&M cookies appeal to everyone.

Want to see someone’s eyes light up? Just hand them one of these. 🙂

Before we get into the recipe, though, I’d like to mention something important about measuring.

You’re probably used to measuring your dry ingredients by volume — two cups of flour, for example.

On this blog the recipes are different: They list the major dry ingredients by weight first, followed by an approximate volume equivalent. If you have a kitchen scale, I urge you to use the weight measurements. You will get better results.

Baking is all about precision, and “one cup” means different things on different days for ingredients like flour (affected by humidity) and sugar (may be packed more or less tightly). If you measure by weight, you’ll eliminate most of the variability and produce more consistent baked goods.

[ Update: I’ve gathered my best cookie baking tips into a single post. Please read it before you start! ]

If you don’t have a scale — or if you’re baking away from home, like at a beach house — it’s fine to use the volume equivalents, of course. You may see differences from batch to batch, and I hope this inconsistency will convince you, ultimately, that a scale is the way to go.

Enough chit-chat. Let’s make some cookies!


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M&M Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 22
This is the same recipe we used at the bakery, just reduced to fit in a home mixer
  • 2 sticks butter
  • 8 oz granulated sugar (~1 cup plus 3 Tablespoons)
  • 4 oz light brown sugar (~1/2 cup plus 1 Tablespoon)
  • 2 eggs
  • 1 lb all-purpose flour (~3½ cups plus 2 Tablespoons)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ~1 cup mini M&Ms
  1. Put the butter and sugars into the bowl of a stand mixer set on low speed. Mix until all bits of butter are broken down
  2. Add the eggs and beat for about 20 seconds on medium speed.
  3. In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Add these to the mixer and run it again on low until all is combined.
  4. Use a #24/1.75 oz scoop (or ¼ cup) to portion out cookies. Each should be rolled in M&Ms before being set on a baking tray that has been greased or has a Silpat or baking parchment.
  5. Bake for about 16 minutes at 350 degrees.
Before you start, be sure to read my Cookie Baking Tips!
Nutrition Information
Serving size: 22


Whole Wheat Banana Chocolate Chip Muffins

Whole Wheat Banana Chocolate Chip Muffins

These muffins are the the exact recipe we used at our bakery for years and sold at the farmers market on Saturdays. On the days we baked them, the bakery staff would put in dibs to see who could get any extras sometimes before they were even out of the oven because they are so good when they are warm that we never got tired of them.

I bake them in the jumbo muffin pans with jumbo muffin baking cups, both of which you can find at most grocery stores (or specialty baking aisles of craft stores if not).

Whole Wheat Banana Chocolate Chip Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 14
  • 4 large eggs (room temp)
  • 1lb1½ oz granulated sugar (~2⅓ cups)
  • 1 cup vegetable oil
  • 1lb 6oz very ripe bananas (~ 6-8 bananas or 3 cups) pureed
  • ¼ cup sour cream
  • 2 tsp vanilla
  • 14 oz all-purpose flour (~3 cups plus 3 Tablespoons)
  • ½ cup whole wheat flour
  • 2 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • 6 oz mini chocolate chips(~1 cup), plus some to sprinkle on top
  1. In small stand mixer, beat eggs and sugar on medium speed for 5 minutes.
  2. Lower the speed and pour oil in a stream while the mixer is going.
  3. Mix in bananas, sour cream and vanilla on low speed, then take mixer bowl off to fold in dry ingredients with a spatula, finally adding 1 cup of mini chocolate chips.
  4. Fill 14 jumbo muffin cups and top with a few mini chocolate chips
  5. Bake 10 minutes at 375 degrees, then lower the temperature to 350 degrees and continue baking for 22-25 minutes until a cake tester comes out clean.


Chocolate Chip Scones

Chocolate Chip Scones

I woke at 2 a.m., so wide awake that I couldn’t imagine ever falling back to sleep. I tried to envision calming music, but the only songs that came to mind were 120 b.p.m. — tunes for working out, not zoning out.

In the end, baking rescued me: If only I can sleep a bit, I resolved, I’ll get up early and make scones for my family. In an instant, peace descended on me: Scones

Some people say scones are hard to make, but it’s not true. OK, so you need to know a few simple principles — but after that scones are quick and easy. A couple of tries and you’ll get the hang of it.

Beyond my pro tips, I’ll note this: Make these chocolate chip scones straight through, start to finish, and get them quickly into a preheated oven. Don’t take a phone call in the middle of things — how urgent could it be? Even the most harried of us have 15 continuous minutes, small kids and ADD notwithstanding. And that’s all the time it takes.

(I know from small kids and ADD, believe me.)

Cool scones in a hot oven, then 22 minutes to happiness. Simple, calm, perfection. I feel my tension fading away just writing about it.

Chocolate Chip Scones
These are magnificent when served warm, but also keep in the fridge for up to a week. Serve at room temp (or warmed up) for best enjoyment.
  • 1lb flour (~4 ½ cups)
  • 6 Tablespoons sugar
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup buttermilk powder
  • 1 ½ sticks butter (cold, cut up)
  • 1 ½ tsp lemon zest
  • between ¾ and 1 cup cold water
  • 1 ½ tsp vanilla
  • 1 ¼ cups mini choc. chips
  1. Ready? Easy-peasy. Put all the dry ingredients in to the bowl of a stand mixer. Cut in the butter in chunks about one tablespoon each in size, and put in the lemon zest, then run that mixer on the lowest setting for about 4 minutes.
  2. Feel the flour-butter. You want it to be the texture roughly of wet sand. Big grains of butter pieces that are smaller than pea-size but not yet creamed. If you are there, continue to next step. If not, mix more until you get the right texture.
  3. Now add the water and vanilla and stir again on the lowest speed until the dough just begins to come together. When it does, dump in the mini chocolate chips and stir until those are combined (I’m talking about a few more turns of the mixer), then STOP and take that batter out to a floured counter surface.
  4. Divide the dough into 2 equal parts. I like to use a steel dough dividing tool for this and for cutting the scone wedges. Lightly flour each and pat into a ball, with a very light touch.
  5. Shape each into a round about 5” in diameter. Cut into 6 wedges, sprinkle all with coarse sugar (“Sugar In The Raw”), place on a baking sheet that has parchment, a Silpat or has been greased, then bake at 375 degrees for 22 minutes.
Before you start, be sure to read my Scone & Biscuit Baking Tips!


Boston Cream Pie

Boston Cream Pie

I’ve been baking at home now ever since I closed the little bakery that I proudly ran for 7+ years. It took a little while to get things set up to my satisfaction in our compact home kitchen, but I’m satisfied now. In some ways, I think that the size of my home kitchen makes it pretty perfect. For one thing, even at the bakery, we always made the most of every inch of space. Visitors generally marveled at how much we could produce in such a small (that was about 150 square feet?) space. Also, if my home kitchen is small, then, I know I can convince you that baking delicious and beautiful treats does not require a lot of space or a lot of equipment. I can show you what it does take, but first, I thought I’d start with a bit of inspiration.

Perhaps this will inspire you? Boston Cream Pie.

Boston Cream Pie is actually a cake, as you can see. It is made with vanilla cake, custard cream and chocolate ganache icing. None of these three are particularly hard to make and each of them can be made ahead so that on the day you assemble the cake, you actually only have to spend about 15-20 minutes.

Vanilla Cake
  • 2 sticks unsalted butter, cut up into tablespoons
  • 1lb sugar (2⅓ cups)*4 eggs, room temperature
  • 1 tsp vanilla
  • 14.5 oz flour (4 cups plus 2 Tablespoons)
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup whole milk
  1. Put butter and sugar in the bowl of a stand mixer set on low speed. Stir it around until the butter is broken down, then turn it up to medium speed and beat it til creamy for about 3 minutes.
  2. Now add your eggs one at a time on medium speed, beating for about 10 seconds after each addition. Then beat in the vanilla for another 10 seconds.
  3. The dry ingredients need to be sifted together, then you add ⅓ of that to the mixer on LOW speed til it’s incorporated. You’ll add half of the milk next and then dry-wet-dry til you’ve got it all in there.
  4. It may look done, but don’t assume it’s perfectly mixed. take the bowl out, scrape off the mixer paddle, scrape down the sides of the bowl and then run that mixer one more time to make sure it’s all really mixed in well with no butter spots that will mess up your nice cake.
  5. Now you can scoop that in to your greased pans and bake it at 350 degrees for about 50 minutes (this can vary—do you have an oven thermometer?), until a cake-tester comes out clean.
  6. Let cakes cool in pans before you try to remove them to racks.
  7. After the cakes are cool to the touch, I wrap them in plastic and put them in the fridge for several hours so that they’ll be easy to level and stack (if you have not leveled cakes before, there are many useful videos on YouTube). In the photos here, you can see that I cut each of my cakes into two layers so I got four layers out of two cakes, just for fun.

Custard Cream
  • 2 large eggs
  • 1½ cups milk
  • ⅓ cup granulated sugar
  • 2 Tablespoons cornstarch
  • ⅛ tsp salt
  • 2 tsp vanilla
  1. In a medium saucepan, stir granulated sugar, cornstarch and salt together. Gradually stir egg mixture into sugar mixture.
  2. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  3. Boil and stir 1 minute; remove from heat.
  4. Stir in 2 teaspoons vanilla.
  5. Transfer to a suitable container and press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours.

Chocolate Ganache
I use this ganache for all kinds of things. It keeps in the fridge for weeks and can be warmed up again for many uses if you have extra.
  • 2⅓ cups granulated sugar
  • 1½ cups heavy cream
  • 7½ oz unsweetened chocolate, chopped
  • 1½ sticks unsalted butter, cut into tablespoons-size or smaller bits
  • 1½ tsp vanilla extract
  1. In a medium saucepan, stir together cream and sugar over medium heat. Slowly bring to a boil, then reduce heat and simmer for 6 minutes stirring occasionally.
  2. Put chocolate, butter and vanilla in the bowl of stand mixer. When the cream/sugar mixture is done simmering, carefully pour it into the mixer bowl, then set the mixer in place and turn it on LOW for about 15 minutes.
  3. You now have ganache. If you want to cool it more or aerate it more, you can beat it a bit, or if you want to use it warm, you can use it as it is. For the cake shown here, I made the ganache ahead, put it away in a plastic container in the fridge and took it out the next day to use. I scooped it from the bin with an ice-cream scoop into a sauce pan and heated it over the lowest possible heat until it was liquid but not boiling. Then I poured it on top of the cake.


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