Wednesday, March 6, 2013

The Fat Chewy {M&M Cookies}

Sooo.... I wasn't actually planning on posting these cookies. I mean, I just kind of thew them together without thinking about it too much. But then they came out of the oven...

They were so beautiful. So colorful. So fat. So chewy. Everyone raved. My great aunt Jean proclaimed, with a cookie in each hand, that I was "making her into a big fat sow" only to add, "Wait... what is a sow?"

"I think it's a pig." said I.

"Oh, right. Well, that's me!"

Of course she can't really be a pig because, as we all know, pigs are not discerning when it comes to their slop, and Aunt Jean clearly knows a good cookie when she sees one. 

Now, by my reckoning, there are approximately four types cookies in this fine world: the thin chewies, the thin crispies, the fat cakeys, and the fat chewies. If you are a lover of crispy or cakey cookies, I would sincerely like to know... WHAT PLANET ARE YOU FROM???

As for me, I am a passionate chewy. Fat or thin depending on the mood. Maybe a little crispy on the edges when the stars are properly aligned. And M&Ms are always a bonus.

In these chubby little puppies, the chewiness is derived from the extra egg yolk, the corn starch, and all the brown sugar (no white in sight). This is just a simple recipe that doesn't call for different flours, browning butter, weird ingredients, or strange methods. I just mix it up in one bowl with one spoon. My only suggestion is that you do refrigerate the dough a little, even if you just throw it in the freezer while the oven preheats (though they would be even better if you refrigerate the dough overnight). I also like to save some M&Ms to stick on the top at the end to make them look pretty, but if you're too lazy, just forget it.

Bon appetite, my little sows.

The Fat Chewy {M&M Cookies}

1 cup butter, softened
1 cup brown sugar
1 large egg + 1 yolk
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup corn starch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 12-ounce package M&M’s Milk Chocolate Candies
1/2 cup chocolate chips

Beat together the butter and brown sugar until well combined. Beat in the eggs and vanilla. Mix together the flour, starch, soda, and salt. Add to the butter mixture and mix just until combined. Add the chocolate chips and the M&M's (save some for the tops if you want to). Throw the dough in the refrigerator (over night is best, but at least until firm).
Preheat oven to 375ºF. Roll cookies to desired size and place on ungreased baking sheet a couple inches apart. Bake cookies for about 7-10 minutes or until the edges are golden brown. If you saved some M&M's, press them into the tops of the warm cookies.

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  1. I made this recipe, but my cookies not only looked nothing like the picture in terms of texture, they just looked all around unappealing. I used whole wheat pastry flour and smart balance as a substitute for butter. I'm skeptical that even if I used white flour and butter (cringe) it would come out successfully.

    1. I've used whole wheat flour and these came out wonderfully. However, I don't think butter substitute is the way to go. I have made these multiple times (about 5 or six...actually I have a batch in the oven) and each time they have turned out beautiful.

    2. Thats on you switching out ingredients. These are perfect if you are able to read a recipe, use the suggesred ingredients and follow directions. 100/10

  2. I have made these - following the recipe to the letter, and they came out absolutely delectable! I rolled the frozen dough into balls and put them in a zip lock bag and bake a couple when I feel like cookies... they keep really well in the freezer. (not that they lasted more than a week)
    I'm off to make more now. Absolutely delicious. Best cookies ever. Thank you Yammie!

  3. i made mine and they didnt turn out right at all ... could i have gone wrong by rolling them with a rolling pin and then using a cookie cutter? would rolling them into balls change how they turn out?

  4. With my batch I learned that how long you cook them definitely makes a difference! I cooked my first batch a little too long (around 12 minutes) and they came out very crunchy with a weird after taste. The next batch I took out before they were done and let me them cook a little longer on the cookie sheet outside of the oven and they were perfect, gooey and tasty. I wouldn't wait for them to look a golden brown because it might be too late by then.