I may have been compensated for this post. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at email@example.com
Besides the fact that homemade cookies are healthier for you (no preservatives, etc) – simply taste better!
We scored a bunch of large M&M bags at Walgreen’s a few weeks ago, thanks to the coupons and $5 RR when you bought 4 bags – so each bag was just $.50. Compare that to the going price of chocolate chips right now ($2.79 a bag) — and that 4 bags makes 6 batches of these cookies, you have a deal!
These spread out nicely to a 4 inch size if you use a “cookie scoop” to put them on the baking sheets. Keep that in mind if you are like me, and have a little helper.
1 Cup packed brown sugar
1/2 cup white sugar
1 cup shortening
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces
What do you do with all that?
In a large bowl put the sugar, eggs, shortening, and vanilla. You can have little people help you measure, then you want to mix thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Then fold in 3/4 cup of M&M candies.
Drop dough by teaspoonful onto cookie sheet. If you use a cookie scoop – it will make for larger cookies, almost twice the size. (it’s how we like them, LOL) Slightly push a few candies on top of each dough ball with remaining candies — this is a GREAT assignment for little people!
Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking. Put on a cooling rack right away and notice how they crispen up as they cool. When you flatten the cookies before hand, they could come out like this:
Do you see the Hexagon cookie?