So looking into the cupboard and not having enough of any one flour I worked up this recipe using bread and whole wheat flour. I also added in a partial bag of chocolate chips and an open bag of M&M peanut candies cookies.
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Simply delicious were the words from my daughter as she sampled one hot from the oven. These cookies were the best cureall for the day.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
1 cup vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup bread flour
1-1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M peanut candies
1/2 cup chocolate chips
Preheat oven to 375 degrees.
In a large mixing bowl, cream shortening and sugars together on medium speed until light and fluffy. Add in eggs and vanilla and continue mixing on medium speed keeping the batter light and fluffy.
Turn mixer to low speed. In a separate bowl, combine flour salt and baking soda and gradually add into creamed mixture until combined. Do not over mix. Add in candies and chips.
Drop by rounded tablespoonfuls onto nonstick baking sheets, about 2 inches apart.
Bake for 10 to 12 minutes or until edges just begin to turn golden brown. Do not over-bake.
Let cool slightly and remove from cookies sheets.