Friday, November 2, 2012

Sassy Sweets: M&M Cookies

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Hurricane Sandy has really knocked us off-kilter this week.  I haven't been able to work because my building is without power and while I always start each day with the best of intentions, we get bogged down by the little things...cleaning, laundry, helping others.  We do some exercise; before you know it, it's 6 p.m., I haven't thought of a single thing to make for dinner and we're starving.



Usually, my winter routine depresses me, get up before the sun, take the train, get to work, do not leave until after the sun has set; these few months I live in the darkness (as you can attest by my photos!) and I live for weekends.  So with the possibility of a day off, I couldn't wait to spend my days cooking yummy foods, eating yummy foods, and hanging out with John.  Nope; because we had to check each day if we were working, I could never plan anything wholeheartedly, which meant our days were filled with a lot of...not much.  I've decided that unless we're on a true vacation, I really need my routine. 
The one bright spot was being home for Halloween and greeting all the cute little kids in our building who were happy to go door to door to hang out with their neighbors.  As the youngest couple (by far) in our building, it was so fun to see.  Cute costumes, cute kids, and a chance to get to know our neighbors.  Can't turn that down!  Of course, though, I have a ton of leftover Halloween candy.  What to do but to make some cookies.
M&M Cookies (adapted from my chocolate chip cookie recipe)
Serves:  12 (24 cookies)
1/2 cup (1 stick) butter, room temperature
1/2 cup brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla
1 egg
1 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1 cup M&Ms

Preheat the oven to 350 degrees F.  Cream together the butter, brown sugar, and white sugar, until fluffy.  Add vanilla and egg.  Beat well.  Slowly beat in flour and baking soda, until well combined.  Stir in the chocolate chips and half of the M&Ms.  Portion out the cookies evenly (about 2 tablespoons per cookie) and place 1-3 M&Ms on the tops of each.  Bake for 8-10 minutes, until the bottom of the cookies are a golden brown.  Let cool and serve.

To store, place in an airtight container for up to 1 week.

Until the next time my oven is on...

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