And it’s another win for the Cal Golden Bears as they slaughter Colorado State 42-7. And to celebrate the win and make the best use of my ‘Go Bears!’-high, I made the most prideful cookies ever. Cal M&M Cookies for the win!
After a long day, it feels soo good to be able to sink your teeth into these sweet and chewy cookies – albeit, I know these were less than perfect (I forgot the salt until the end, so dough was unevenly mixed, oops), but still soo yummy and satisfying! And the best part – you can use this recipe time and time again for ANY occasion. Do I hear Christmas? Valentine’s Day? Rosh Hashanah? Or perhaps a birthday, gameday (all hail blue and gold!), or even just-because-day (which are the best by the way).
This recipe I found after sorting through Google’s 200,000+ search results for “m&m cookies.” I’ve used other recipes from this site, and so far so good. So, trustworthy to say the least. And these cookies did not disappoint. Amazing texture, perfect denseness, the right amount of sweet. Too bad I don’t have my KitchenAid at the apartment, and thus had to mix everything by hand. Geesh, what a workout AND I forgot the salt until the end, so there were clumps of salt here and there. BUT even THAT did not stop them from being delicious. These cookies hold up well to milk-dunking and studs of m&ms, so don’t be afraid to load up the m&ms and dunk in milk post-baking.
Cal M&M Cookies
Source: Kitchen Parade
2-1/4 cups all-purpose flour
1 teaspoon table salt
1-1/8 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup white sugar
1/2 cup brown sugar, golden or dark
1 generous teaspoon vanilla
2 eggs, room temperature
m&m candy, as many as you’d like, really
starting line up.
Preheat oven to 350*. Cream butter until light and fluffy. Add both sugars and thoroughly combine. Add egg, one at a time, beating well with each addition. Add vanilla extract and continue to incorporate well. Mix in flour, salt and baking soda until smooth dough forms and no dry ingredients are visible.
By the spoonful, drop dough balls onto a greased (sprayed, buttered or parchment) cookie sheet. Bake for about 9 minutes until a light tan.
the cheer section.
Remove from oven and lightly push on as many as you’d like on each cookie. My ideal cookie has 6, but up to the size of your cookie. And don’t push too hard as it will result in a flat and wrinkled cookie. Instead lightly depress the m&m and return your cookie sheet to the oven for another 2-3 minutes, until the cookies are perfectly golden brown. Or, if you want a crisper cookie, perhaps 4-5 minutes. It really depends on your oven actually, so do a test cookie sheet first, and take it from there.
Once done, remove from oven and let cool (and set) for 5 minutes before transferring to a cooling rack. Enjoy with a tall glass of milk as you watch your favorite home team on the big screen. What a great way to enjoy a sunny afternoon, repping (as in ‘representing’) your school pride and cheering on the boys. Roll on you Bears!
I actually don’t know an ounce about football (well, unless you are referring to the REAL football, which in the States is called soccer…), but the entire Berkeley population (and then some) gets so riled up about it, and it’s infectious. You can’t help but get wrapped in it as well. We Cal students study hard, and play even harder. Speaking of studying hard, this upcoming week begins my first round of midterms and I should be studying, but alas, the kitchen needed some lovin, so I had to spend my weekend baking. I will be MIA for the next week, but if all goes well (as in, if I don’t feel crummy after my midterms), I will be back on with new recipes and reviews next weekend. But until soon college football followers, kitchen friends, and cookie fanatics.