They say you are what you eat. No doubt I’d be a cookie. I’ve eaten more of these circular gems in my lifetime than any other baked necessity thanks to my mother’s skill while growing up. Martha Murphy is famous in Arkansas (amongst my friends) for her chocolate chip cookies, and I’ve been craving them now more than ever. I put a little spring twist to them if ya can’t tell 🙂
I’ve officially overdosed on my banana nut bread recipe and must move on. Breaking up with a baked good is never easy, but like any relationship, the next love immediately makes you forget about the last. The best part? This love doesn’t ask for anything more than exactly how it comes. No added butter, no toaster oven, nothing. An invitation to be completely yourself is what we all need right now. This week, we’re all cookies.
- Sift the flour, baking soda, baking power and salt, set aside.
- Whisk the eggs and vanilla, set aside.
- Preheat the oven to 350 degrees F.
- Cream the butter and sugars together in a mixer or by hand.
- Add in the egg mixture.
- Incorporate the flour mixture.
- Fold in 1/2 of the bag of M&Ms.
- Refrigerate the dough for 1 hour.
- Roll the ball of dough (slightly larger than 1 tbsp) around in the leftover M&M’s and place the cookies on a baking sheet. The cookies will greatly expand so only place 9 cookies on a sheet.
- Lick the bowl.
- Bake for 14 minutes for crisp cookies or 12 minutes for softer cookies.
- Remove from oven and let them cook for 5 minutes before transferring to a wire rack.