Oodles of M & M's Chewy Cookies

Yield: 16 to 22 cookies depending on the amount used when scooping or cutting the chilled logs of cookie dough

These crisp, candy-studded cookies have a dewy-chewy texture that causes my family to go ga-ga when they spot them in our cookie jar. If not over-baked, the texture of these cookies will stay in good shape for about two days. Although, after this their texture will firm, the flavor will still be great for several more days, so crumble the cookies and use them as a topping for ice cream. And, although this recipe calls for M&M's candies, feel free to experiment with others. For instance, I just made these cookies combining M&M's with those small round "Three Musketeer" candies that are now sold in foil pouches in the candy section of the supermarket. There are lots of candies to choose from so have fun making them "custom" depending on who you're feeding.

For the cookie batter:


• 2 cups unbleached, all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 sticks unsalted butter, softened
• 2 tablespoons solid vegetable shortening
• 1 cup (firmly packed) dark brown sugar
• ½ cup granulated sugar
• 2 tablespoons golden syrup (by Lyles), use mild honey as a substitute
• 1 teaspoon pure vanilla extract
• 2 generous cups mixed M & M's (chocolate, crispy, and peanut butter, only if there are no allergies to peanuts!)

1) To assemble the cookie batter and chill: Use a whisk to combine the flour, baking soda and salt, in a bowl. Using an electric mixer, fitted with the paddle attachment, cream the softened butter with the shortening, until well mixed, then add the sugars (including the syrup) and beat the mixture until it's well combined and light. Using a large rubber spatula, scrape down the sides and across the bottom of the bowl, then turn the machine on to moderate and add the egg and vanilla. When thoroughly mixed, stop the machine and add the dry ingredients to the bowl. Starting on slow speed, stir the cookie dough until just mixed, and then stir in all the candy, until well distributed.

If planning on baking all of the batter on the same day, just cover the bowl and place in the refrigerator. Or, divide the batter into 3 or 4 portions and place each in a mound in the center of a long doubled piece of plastic wrap. Place one exposed long sides of the wrap over the mound of batter and enclose it, rolling the plastic over and then under the batter. Use your hands, moving them from the center of the mound of batter, out toward both ends of the plastic wrap, forming a log of even girth. Twist the ends shut and place each rolled log into a heavy-duty freezer bag and either refrigerate for a few days or freeze for up to 2 months. (To thaw, the day before baking, place how ever many frozen logs as desired into the refrigerator.)

2) To bake: Line 2 or more cushioned cookie sheets with parchment paper and preheat the oven to 375° F (If baking two sheets at one time in an oven, place the racks in the upper and lower thirds. If not, then use the center shelf.)

If using a chilled batter from the original bowl, let it sit out at room temperature for just about 10 minutes to make it easier to scoop. Then, use a medium-sized ice cream scoop to ration individual level portions of the cookie dough onto the prepared cookie sheets, leaving ample space in between each mound, allowing 6 cookies per sheet. If working with roll logs, cut 1 ½ to 2- inch chunks off of the cookie dough and place the chunks onto the prepared baking sheet(s). Use your hand to flatten the cookies slightly, then place into the preheated oven and bake the cookies for 8 to 11 minutes, depending on the size of your mounds of dough. (If baking both sheets in one oven, switch the shelf positions half way through baking.) When done, the entire center of these cookies should seem under-done but the edges will be set and turning golden. For best texture, avoid over-baking. If, after removing the cookies from the oven, you see some cookies with an irregular shape, simply use a turning spatula to gently knock the “still-pliable” rims into place, creating more uniform rounds.

3) To cool and serve: Remove the sheets from the oven and let the cookies remain on their sheets, placed on wire racks, until just warm. Serve them just warm or let cool and place them on a serving platter. Transfer the remaining cookies, once cool, to an airtight tin or sealed plastic tub and keep at room temperature.

Timing is Everything

• All of the dry ingredients can be measured and mixed days ahead and kept in a bowl or a sealed plastic bag, at room temperature. (Actually, why not make several batches and label them?) If measuring the dry sugars ahead, keep them together, in one bag.
• The assembled batter can stay in the refrigerator for 2 days or frozen for 2 months. Thaw overnight in the refrigerator.