Most of us expect our cookies to be high and lofty - but this mix yields a flatter, chewier type of cookie.  It is a softer, moister dough - which is probably why the M&M’s spread their color as they baked.

This same mix makes Macaroons, Snickerdoodles, Icebox Cookies (slice & bake), and Peanut Butter Blossoms (from the last post). 

Take care how close you place the cookies on the baking sheet, as they have a tendency to spread as they bake. 

You can add nuts, coconut, and even Rice Krispies to the batter and end up with an entirely different cookie. 

When I made this into cookie kits - I added about 1 cup of Holiday M&M’s in a separate bag to add on top of the mix.

Ingredients:

3 cups Basic Cookie Mix (recipe is HERE)

3 Tbs milk

1 tsp vanilla

1 cup chocolate chips, M&M’s, etc...

1/2 cup nuts or coconut (optional)

Directions:

Preheat oven to 375°. 

Grease baking sheets, or spray with non-stick cooking spray (or use parchment or silpat liners)

Place cookie mix into mixing bowl. 

Add 1 egg, 3 Tbs milk, and 1 tsp vanilla.

Blend well.

At this point, add M&Ms (or save them to press into top of dough as shown) 

You can also add JUST red or green candies onto top of each cookie.

Drop by teaspoons and place 2” apart onto prepared baking sheets. 

Bake @ 375° for 10-15 minutes (depending on size of cookies) until barely browned around edges and barely set.

Remove from oven and cool on wire racks.