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{ 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!

 

M&M CookiesM&M CookiesM&M CookiesM&M Cookies

 

M&M Cookies
Author: 
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
Ingredients
  • 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
Instructions
  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.
Notes
Before you start, be sure to read my Cookie Baking Tips!
Nutrition Information
Serving size: 22

 

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