any season m&m cookies.

Before I start, I am so sorry I have been M.I.A. since...late March. I've been busy training for my mini marathon and work in general. BUT- I am back now :) And I hope I can use this awesome cookie recipe to convince you to forgive me.

M&Ms are definitely NOT my favorite candy. I think they are slightly boring as far as candy is concerned. I DO, however,  love them in baked goods, snack mix, trail mix, etc. My favorite M&Ms are the seasonal ones, like the Easter/Spring pastel ones. 

I found this M&M cookie recipe from Averie Cooks. She described these cookies as soft and chewy. Naturally, I was ALL over that. Best of all, that statement was more than true. These cookies were soft, chewy, and just plain delightful. They are perfect for any season (or holiday)- hence my name for them ;)

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional/to taste
1 1/2 cups plain M&Ms

Directions:

1. Beat butter and sugars together with stand mixer or hand mixer. Add egg and vanilla. Beat again, until everything is light and fluffy.
2. Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined.
3. Fold in M&Ms by hand.
4. Form dough balls with scoop or with your spoon/hands. Flatten dough balls slightly.  Place on a plate and freeze for 10 minutes.   Do not bake with warm dough because cookies will spread.
5. Preheat oven to 350F. Line a baking sheet with parchment. Place them on the baking sheet, spaced at least 2 inches apart; I bake 9ish cookies per sheet. Bake for 8 to 10 minutes, until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than ten minutes as cookies will firm up as they cool Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Cookie dough can be frozen up to 3 months and baked later, OR refrigerated 5-7 days and baked later.

Recipe Source: Averie Cooks

soft-baked monster cookies.

M&Ms, peanut butter, chocolate chips, and oats all in one recipe?! Say what? I say awesomeness. Also I'm not a huge fan of crispy, crunchy cookies but I do just love soft, chewy cookies which is exactly what these are! These cookies are really easy to make (and clean up after!) so get baking my friends!

Ingredients
1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup sugar
3/4 cup peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all purpose flour 
1/2 cup oats
3/4 cup M&Ms 
1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350F degrees. 

2. In a large bowl, cream the butter and sugars together. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.

3. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. I took mine out at 9 minutes, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. 

Recipe from http://sallysbakingaddiction.com/2013/01/15/soft-baked-monster-cookies/

monster cookie bars.

[adapted from http://domesticatedduchess.blogspot.com/2011/08/monster-cookie-bars.html]

ooey gooey. delicious. that's all.

1 stick Butter

1 cup White Sugar
1 cup Brown Sugar
1-½ cups of Creamy Peanut Butter
3  Eggs
2 teaspoons Baking Soda
4-½ cups Quick Cooking Oatmeal

1 package (12 Oz. Size) Chocolate Chips (I didn't have these on hand so I chopped up chocolate candy pieces!)

1 package (12 Oz. Size) of milk chocolate M&M's

1. Combine the butter and sugars, blend well.

2. Blend in eggs and baking soda.

3. Add peanut butter in mix and blend until smooth.

4. Then cup at a time, start mixing by hand the oatmeal.  

5. Slowly add in the M&M’s and chocolate chips (by hand).

6. Spread in a well greased 9x13 pan for 15-20 minutes at 350 degrees– do not overbake! These taste better just a little on the soft side. Store in an airtight container.

chocolate mint oreo m&m cookies.

[adapted from http://www.twopeasandtheirpod.com/chocolate-mint-oreo-cookies/comment-page-3/#comment-219282]

The reason why I was so excited to make these cookies was because of how pretty they look! I love how the green and dark brown/black(?) contrast.  I also love green. And I love mint. And chocolate. And oreos.  So basically, I like everything about these cookies.  As someone in our life group said "they are like a chewy thin mint girl scout cookie".  Except I think they're way better than girl scout cookies.  These cookies are very tasty so you should give them a try, especially if you like minty chocolat-y combinations.  

ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Hershey's Special Dark Cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 cup mint M&Ms
1 cup chopped Cool Mint Oreo cookies

Directions:

1. Preheat oven to 350 degrees F. 
2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, M&Ms, and chopped Cool Mint Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
5. Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.