1 cup butter, softened (using 1/2 cup shortening and 1/2 cup butter will give you a softer, less flat cookie)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies (I used regular-sized M&M's)
3/4 cup chopped nuts (optional) (I didn't use)
Preheat oven to 350°F.
In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies and nuts, if desired.
Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.
Makes about 50 cookies (I used my cookie scoop and got 32 cookies).
Printed from Brenda’s Canadian Kitchen