{recipe} giant M&Mookies

Oh yes.

I am on a cookie obsession kick.

Remember how I said I used to hate baking?

Well, I take it back now. But only if we're talking cookies (1) (2) (3) or cheesecake.
Oh, and banana bread. 

Cake? Cupcakes? Normal bread?

I'm still scared of you.

Cookies are so cute and easy and delicious.

I made these twice within one week.

I gave one batch to my newly added great-grandlittle, Kelsey.
The other batch was mailed in a care package to my far, far away boyfriend in NYC.
He received them in the mail on Friday.
They were gone by Sunday.

Boyfriend approved means they have to be GOOD.

Try them out. But you better make sure you save a few for yourself before sending them on their merry way out of your kitchen. I totally confess to eating a million one over the sink while they were still warm and gooey from the oven. YUM.

I think I will add more candy pieces to these cookies the next time I make them.
You know, like this week?
You have been warned roommates.

Giant M&M Cookies

Recipe credit to my favorite food blogger, Jessica, from How Sweet It Is!

Ingredients:

• 2 cups + 2 tablespoons all-purpose flour 
• 1/2 teaspoons baking soda 
• 1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled 
• 1 cup brown sugar 
• 1/2 cup sugar 
• 1 egg + 1 egg yolk, at room temperature 
• 2 teaspoons vanilla extract 
• 1 cup m&m’s (or something else that you love) 

Directions:

1. Preheat oven to 325 degrees F.
2. Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s.
3. Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.
4. Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!

I made the "small cookies" and they were still huge. It didn't make 36 cookies for me. More like 21 both times I made the recipe. I'm not sure how I always manage to mess up the numbers.

I think I might buy Halloween-themed candy pieces to put in the next batch I make.

I love Fall.

PS. Does anyone watch the show Revenge? I thought the previews for it looked really cheesy but then my roommates and I watched all four episodes on-demand on Sunday. We are OBSESSED.
And the must-watch shows list grows even more....

xo, Jen