{New York Times Bestselling Chocolate Chip Cookies}

My Sister in Law Ashley has  a blog A Chocolate A Day with Ashley Ray where I got this amazing cookie recioe. This is hands down the best cookie you will ever put in your mouth. LOVE THEM!

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
Sea salt

Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15-18 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Notes

Recipe from Jacque Torres and The New York Times

*NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie

{Oatmeal Coconut Cookies}

Wow, these were some of the best cookies I have ever had. So perfectly moist with a slightly crunchy edge. I will be making these over and over. You can also bake a batch and freeze them if you need to.

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup (2 sticks) butter, softened to cool room temperature
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 cup shredded, sweetened coconut
• 1 cup quick oats

1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined baking sheet.
2. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned

Recipe Source: Mel's Kitchen Cafe

{Swig Sugar Cookies}

So there is an actual place in St. George Utah called Swig. They sell yummy soda mixes and ice cream and these cookies. I have personally never bought one of these cookies from there but I have heard amazing things. When I found this DIY recipe for their sugar cookies I HAD to make them. I am kinda a sugar cookie snob. I like certain recipes that are soft and they have to be frosted. These were really yummy. They have more of a crunchy edge but are soft on the inside, and taste more like a shortbread type cookie. I really fell in love once I frosted one and ate it, the cookie/frosting combo was way yummy!

1 cup butter, room temperature
3/4 cups vegetable oil
1 1/4 cups sugar
3/4 cups powdered sugar
2 Tbs water
2 eggs
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
5 1/2 cups flour


In a mixing bowl, cream together butter, oil, sugars, water, eggs. Combine the dry ingredients and slowly add to the butter mixture. Mix until everything is combine. The dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet.

To make an edge on these cookies, but 1/4 cup of sugar in a dish, dampen the bottom of a glass and dip it into the sugar. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the edge of the glass.
Bake at 350 degrees for 8-10 minutes, they should just barely start browning on the bottom. Don't over bake. After put them on a cooling rack to cool and then stick them in the fridge until ready to frost.

For the frosting:

1/2 cup butter, room temperature
3/4 cups sour cream
1 bag of powdered sugar ( I usually use half of a two pound bag)
1 tsp salt
1/4 cup milk
red food coloring

Start by creaming together butter, sour cream and salt. Slowly add in the powdered sugar. When it starts to get really thick add a splash of milk. Alternate this process until the frosting is to your desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.
Keep cookies in a sealed container and frost right before serving.

Recipe Source: Vintage Revivals

{Mexican Cookies}

My daughters class was doing a "Christmas around the World" themed class party. I made these cookies and the kids really liked them. They are easy to make too.

2 sticks of butter, softened
3/4 tsp salt (omit if using salted butter)
1/2 cup powdered sugar
2 Tbs milk
1 1/2 tsp vanilla extract
1/2 ground cinnamon
1 tsp baking powdered
1 1/2 cups all purpose flour

Coating:
1/2 cup granulated sugar
1/2 oz semisweet chocolate, grated
1/4 tsp cinnamon

1. In a large mixing bowl using an electric mixer, beat the butter until creamy. Beat in the salt, powdered sugar, milk, vanilla and cinnamon, scraping the sides of the bowl often, until mixture is smooth. Beat in the baking powder. When it’s thoroughly mixed in, add the flour and stir by hand until it’s well mixed. The batter should be soft, yet sturdy enough to shape.
2. With a level tablespoon, scoop up the dough and shape into 24 balls. Place the balls on a plate and chill for 2 hours or if baking ahead, chill until very firm, then put in a heavy duty zipper bag and freeze.
3. When ready to bake, bring the dough balls to room temperature.
4. Preheat the oven to 325 degrees F.
5. Arrange the dough balls, spacing about 2 1/2 inches apart on ungreased baking sheets, then press the balls into 2 inch rounds. Bake 20 to 25 minutes or until the edges are golden brown.
6. Meanwhile, mix the sugar, chocolate and cinnamon in a small bowl.
7. Remove warm cookies from baking sheets and let cool for about 3 minutes on a wire rack set over a sheet of foil. Spoon coating over the cookies, letting it fall down onto the foil. Scoop fallen coating off the foil and use it to coat the bottom of the cookies. Let cool completely before serving.

*To grate the chocolate, I used a cold bar of semisweet chocolate and a Microplane zester. 

Recipe Source: Cookie Madness 

{Chocolate Chip & Pretzel Cookies}

I am all about the sweet and salty mix. When I found this recipe I had to make these ASAP. They were perfect, I would even add a little more crushed pretzels next time. I loved these. Super yummy.

1 1/2 cups of all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup of butter at room temperature
1/2 cup light brown sugar
1/3 cup granulated sugar
1 egg, beaten
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup crushed pretzel pieces
Sea salt for sprinkling (optional)

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy. On low speed, slowly add the beaten egg and vanilla. Beat to combine, scrape down sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, and pretzels.
Preheat oven to 350 degrees. Scoop out well rounded tablespoons of dough and sprinkle with sea salt if desired. Bake for 10 minutes. Allow the cookies to cool on a backing sheet for a few minutes before removing.


Recipe Source: Sugar Cooking 

{Candy Corn Cookies}

This was a really fun recipe to make with my kids. Gotta love a good chocolatey cookie that has a touch of Halloween to it :)

• 4 tablespoons unsalted butter, very soft
• 1/2 cup sugar
• 1 large egg yolk
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• About 36 candy corns
• 
  
• Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat  until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and cocoa powder and mix until a dough forms.
• Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
• Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch  10 to 12 minutes.
• Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

*Recipe Source: Martha Stuart 

{Lemon Tea Cookies with Lemon Glaze}

I used to not be a fan of lemon desserts. I'm not sure what happened but now I love them and crave them. I had a few lemons lying around so I made these cute little tea cookies. They had the perfect amount of lemon flavor and the glaze just topped them off.

1 1/4 c. flour
1/4 tsp baking powder
1/8 tsp salt
1/2 c. unsalted butter, softened
1/4 c. powdered sugar
2 Tbsp granulated sugar
Zest of 1 large lemon
Juice of 1/2 lemon, about 2 Tbsp

Glaze:
1/2 c. powdered sugar
Juice of 1/2 lemon (or more, depending on the consistency of the glaze)

Preheat the oven to 375 degrees F. In a medium mixing bowl, whisk together flour, baking powder, and salt and set aside. In bowl of stand mixer, cream the butter and powdered sugar on medium. In a small bowl, rub the sugar and lemon zest together. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined. Turn mixer to low, and slowly add in the dry ingredients. Turn the mixer up to medium and mix until flour mixture is combined. Chill the dough for at least 30 minutes and up to overnight. Roll the cookie dough into little balls, using a Tablespoon of dough or a little less per cookie. Place the cookies on a parchment lined baking sheet and bake 10-12 minutes or until bottoms are very slightly browned. Remove from oven and let cool on cookie sheets. Transfer to a cooling rack.

To make the glaze: mix powdered sugar and lemon juice together in a bowl. Use enough lemon juice that the glaze is about the consistency of honey. Dip the tops of the cookies into the glaze. Let sit until glaze is hard.

Recipe Source: What Megan's Making

{Lemon Crinkle Cookies}

These cookies are perfect for summer. They are truly amazing, and I love that they stay soft. I really had a hard time not eating the whole batch. Soooo good :)

½ cup butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1-½ cups flour
½ cup powdered sugar

Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside.  In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.  Bake for 9-11 minutes or until cookies and cracked on top.  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Recipe Source: Let's Dish

{THE Best Sugar Cookies}

I consider myself a little bit of a sugar cookie snob. I love them so so much, but I have to have them a certain way. My favorite have been THESE for years, and I have made a ton of others to try and compare to them and FINALLY I have found a recipe that I think are even better. These cookies are perfect. I love that they are soft and chewy and just perfect. Maybe the cake flour has something to do with it. I just know that I am completely in love. Happy Valentines Day :)

1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour


Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.

Roll  to about 1/4 inch thick and cut cookies and bake at 350 for 10 minutes. 

Cookies are done when top is slightly cracked and no longer looks wet. Do not brown.

Butter Cream Frosting

1 cup butter

3-4  cups powdered sugar

2 Tbs milk

1/2 tea vanilla

1/2 tsp almond extract

Beat soft butter and powdered sugar together until smooth. Add milk, almond extract and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting. 

(If the frosting is too thick add a little more milk, if too thin add a little more p. sugar)

Adapted from: A Bountiful Kitchen

{Chocolate Chip Pudding Cookies}

There are literally tons of Chocolate Chip Cookie recipes out there, I have tried a bunch. But this is by far my favorite so far...I don't exactly know what it is that keeps these cookies so amazingly soft for days, I'm thinking the instant vanilla pudding maybe. But they are so soft and delicious I promise! And anytime I make these for a friend or family get together they are always gone before I leave :)

41/2 cups flour

2 tsp baking soda

2 cups butter, softened

1 1/2 cups brown sugar

1/2 cup white sugar

1/2 cup instant vanilla pudding mix

4 eggs

2 tsp vanilla

1 bag of semi sweet or milk chocolate chips

Preheat oven to 350 degrees. Sift together the flour and baking soda and set aside.

In a large bowl or mixer cream together the butter and the sugars. Mix in the instant pudding mix until well blended. Mix in the eggs and vanilla. All all of the flour mixture. Then stir in the Chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes.

*Make sure not to over bake if they look a little underdone that is okay. They are better if they don't get too brown.

{Gingerbread Cookies}

These little guys were really fun to make, and they were really yummy to eat. :)

1/2 cup butter

1/2 cup sugar

1/2 cup molasses

1 egg yolk

2 cup flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1/2 tsp. nutmeg

Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for about an hour. (My dough was pretty stiff so I actually just rolled them out with out chilling it, and they turned out perfect)

Preheat oven to 350. Roll dough to 1/4″ thick and cut with cookie cutters. Place cookies 2″ apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. I like mine soft and chewy so I baked for exactly 8 minutes and they were wonderful!

Recipe Source: Our Best Bites

{Pumpkin Snickerdoodles}

This is a great twist on the regular good ol' snickerdoodle. It has some warm fall flavors thrown into the mix. Very yummy! Make sure to share with family and friends, this recipe makes a lot :)

3¾ cups all-purpose flour 1½ tsp. baking powder ½ tsp. salt ½ tsp. ground cinnamon ¼ tsp. ground nutmeg 1 cup (2 sticks) butter, at room temperature 1 cup granulated sugar ½ cup light brown sugar ¾ cup pumpkin puree 1 large egg 2 tsp. vanilla extract For the coating: ½ cup granulated sugar 1 tsp. ground cinnamon ½ tsp. ground ginger Dash of allspice In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour. Preheat the oven to 350.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed. Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container. *Recipe Source: Annie's Eats

{Oreo Stuffed Chocolate Chip Cookies}

These cookies are really good...like leave you speechless good! Who doesn't love a good chocolate chip cookie, and who doesn't like oreos? Well, putting the two together is just heaven sent. Promise!

2 sticks softened butter 
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tablespoon vanilla
3 1/2  -4 cups flour 
1 teaspoon salt
1 teaspoon baking soda
10 oz bag of chocolate chips
1 package of Double Stuff Oreo Cookies

Preheat oven to 350 degrees.  Cream butter and sugars until well combined.  Add eggs and vanilla until well combined.

In a separate bowl, mix the flour, salt and baking soda.  Slowly add dry ingredients to wet ingredients along with the chocolate chips until just combined.  Using a cookie scoop or a spoon, place a scoop of dough on top of the Oreo Cookie. Now take another scoop of dough and place on the bottom of the Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed in dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until lightly browned.  Let cool 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk and enjoy!

*Adapted from The Sisters Cafe

{Chocolate Waffle Cookies}

These are so yummy as a little snack. You could even make them for breakfast (only bigger) and serve them with fresh strawberries and whipped cream :)














1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 squares (1oz) each unsweetened chocolate, melted
1 cup flour
1/2 cup chocolate chips
1/2 cup white chocolate chips
powdered sugar

Cream butter and sugar, beat in eggs and vanilla until light and fluffy. Blend in the melted chocolate. Add flour and mix well, stir in the chips.
Drop by tablespoonfuls 1 inch apart on pre-heated waffle iron. Finish off with a light dusting of powdered sugar.

{Oatmeal Chocolate Chip Cookies}

I love finding REALLY good cookie recipes, there are so many out there. This one is perfect and moist. Mmmm!














1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips


Preheat the oven to 325 degrees.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

{Sugar Cookies} Happy Easter!

My Sister in Law made these awesome sugar cookies while we were in Utah during Christmas. They remind me of a homemade version of Lofthouse cookies. They fluff up pretty big, but I love that they keep their shape after they are baked, because they are much easier to frost that way. My 3 year old and I made these a couple days ago, but I cut the recipe in half. Here is the full recipe. Happy Easter everyone!!














1 1/2 cups butter, softened
2 cup white sugar
4 whole eggs
1/2 cup milk
2 tsp baking soda
2 tsp cream of tartar
2 tsp vanilla extract
6 cups of all purpose flour

In a large mixing bowl, cream the butter and the sugar together and until creamy. Add in the eggs, milk and vanilla. Mix until well combined.
In a separate bowl sift together the baking soda, cream of tartar and flour, slowly add the flour mixture to the cream mixture. Chill the dough for 1 hour. Roll out on a lightly floured surface to 1/4 inch in thickness and cut out into desired shapes. Bake at 375 degrees for 7-8 minutes. DO NOT OVER BAKE. Let them cool on a rack completely before frosting.

For the frosting:

1 stick of butter, softened
1 Tbs karo syrup
2 -2 1/2cups powdered sugar
6-7 Tbs milk
1 tsp vanilla
1/2 tsp almond extract

*Adjust the milk or powdered sugar a little to reach desired consistency. I like mine on the thick side.

Mix the butter until fluffy, add the powdered sugar and all the other ingredients until all combined.

{Heath Chocolate Chip Cookies}

I have been making THESE chocolate chip cookies for years because they are amazing and I have never found anything as good...until now! This new recipe is insanely good. You can add chocolate chips or leave them out but either way try them, they are incredible!














2 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 (8-ounce) package of regular toffee bits
1 cup milk chocolate chips

In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy. Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and chocolate chips and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.

Preheat the oven to 350°F. Lightly grease a cookie sheet, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet.

{Cake Mix Chocolate Chip Cookies}

The other night my kids were begging for a treat of some kind, and I didn't have much on hand but what I did find was a box of yellow cake mix and just went from there. These were really simple to make and tasted pretty good!














1 yellow cake mix
1/2 cup butter, softened
1 tsp vanilla
2 eggs
2/3 cup Chocolate Chips

Preheat oven to 350 degrees

Mix half the cake mix with butter, vanilla and eggs until smooth. Stir in chocolate chips and then the rest of the cake mix until everything is absorbed. Scoop to drop dough onto an ungreased cookie sheet.
Bake cookies for 10 minutes.

{Grasshopper Milkshake}

We made burgers and milkshakes tonight for dinner! It was sooo good. Seriously, who needs fast food when you can make it right at home :) Here is the VERY simple milkshake recipe.


















4 cups Vanilla Bean Ice-cream
1 1/2 cups milk (We used whole)
6-8 crushed mint oreos


Spoon the ice-cream into a blender, pour in the milk and add the crushed cookies. Blend it all up.
You can adjust the milk and ice-cream depending on how thick you want it. Enjoy!

{Chocolate M&M Cookies}

These are really good! And I was glad I found a fun way to use the Easter M&M's I just bought :)













1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate chips
1/2 cup butter
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chocolate chips and the butter in the Microwave for one minute. Stir. Microwave again for one minute and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals until the chocolate and butter are well combined

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).

Lightly grease a cookie sheet with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. They also freeze well.