M&Ms are also great eaten straight out of the bag. (Stating the obvious.) But I was feeling like baking, and I view candy as a baking ingredient as much as it is a treat on its own. I'm funny like that. You'd be surprised to see my liquor cabinet. It's pretty extensive. I mean, for someone who is not a big drinker, my liquor cabinet is impressive and actually shocking. People come over and see my booze and jump to ALLLLLL the wrong conclusions. That stuff is 99% for baking! Ok, and maybe on occasion I'll have a shot while I'm in the kitchen.
When I'm browsing at the grocery store, I often look at ingredients as "baking potential" as opposed to stand-alone stuff. You should try that method of thinking sometime. Go to your local grocer and view everything with a different eye - a baker's hat, if you will. You'll be surprised the sort of fun things you'll discover. Pinenuts in biscotti? Sure! Crushed potato chips in chocolate chip cookies? Yes, please! Thinking with your "baking potential" brain on means entertaining DIY projects. Brilliant ideas. Delicious baked goods-in-the-making.
But back to M&Ms. It is no surprise to anyone that M&Ms lend themselves well to baking. So today, I stuck them in oatmeal cookies from my new Williams-Sonoma Baking Book.
Makes about 3 dozen cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
Bake the cookies for about 11-15 minutes, until golden brown. Err on the side of underbaking, especially if you want a chewy cookie. Remove from oven and let cool on the cookie sheets for 5 minutes, then transfer the cookies to wire racks to finish cooling.
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1/3 cup finely chopped walnuts
Approximately 1 cup M&Ms (or more...or less...whatever you want!)
In a saucepan over low heat, melt the butter. Remove from the heat and stir in the granulated sugar and brown sugar (I used a big wooden spoon). Then add the egg and vanilla and stir until fully incorporated.
Over a sheet of wax paper, sift together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Carefully pour the sifted ingredients into a bowl and stir to blend. Add the dry ingredients into the egg mixture, and stir to combine, then stir in the oats, walnuts, and M&Ms. Cover the bowl with plastic wrap and chill in fridge for 1 hour.
Preheat the oven to 350 degrees F. Generously grease 2 baking sheets.
Use a cookie scoop or tablespoon to drop tablespoon-size balls of dough onto the cookie sheets, spaced evenly apart (about 2 inches because the dough will spread). Use a metal spatula or the bottom of a glass to flatten each ball of dough to about 1/3-inch thick disk.
In a saucepan over low heat, melt the butter. Remove from the heat and stir in the granulated sugar and brown sugar (I used a big wooden spoon). Then add the egg and vanilla and stir until fully incorporated.
Over a sheet of wax paper, sift together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Carefully pour the sifted ingredients into a bowl and stir to blend. Add the dry ingredients into the egg mixture, and stir to combine, then stir in the oats, walnuts, and M&Ms. Cover the bowl with plastic wrap and chill in fridge for 1 hour.
Preheat the oven to 350 degrees F. Generously grease 2 baking sheets.
Use a cookie scoop or tablespoon to drop tablespoon-size balls of dough onto the cookie sheets, spaced evenly apart (about 2 inches because the dough will spread). Use a metal spatula or the bottom of a glass to flatten each ball of dough to about 1/3-inch thick disk.
Bake the cookies for about 11-15 minutes, until golden brown. Err on the side of underbaking, especially if you want a chewy cookie. Remove from oven and let cool on the cookie sheets for 5 minutes, then transfer the cookies to wire racks to finish cooling.
Step-by-Step in Pictures
Stir in the vanilla and egg...
Sift the dry ingredients together and stir to blend...
6 comments:
I have to agree with you about the M&M's. I'd never had them in oatmeal cookies before yours. I don't know how I missed that concept; They were so delicious. I'm going to have to think what else to put them in. I just happen to have some blue and purple ones in my pantry!
These look so fun and yummy, Marni! You have inspired me to make them for my guests this weekend (I'm sure they will be very grateful to you)!
Those look amazing. I love Diddy Riese cookies too! It was nice to meet you at BlogHer this weekend!
That's how you can create a Christmas mood
J'ai bien essayé cette recette et c'est vraiment délicieuse :)
Moi aussi j'ai essayé cette recette, j'ai rajouté un peu plus de sucre et c'est super bon
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