milk&honey cafe

Sunday, March 23, 2008


last night, i baked some cookies for church!
i know kids looove colorful treats because i remember the last time we had a bake sale, most kids would pick the store-bought m&m cookies and colorful treats over the real good home baked decadent cookies. i was in shock! hahaha. so this time, i bought some baking m&m chocolates and made it myself!

i looved the recipe because it really gives a chewy, soft cookie. (and it's not like it goes hard after a day. they actually stay soft!)

did you know a slice of apple in the container keeps the moisture too?

after a long search for the perfect cookie recipe, i found it at this site.


about 3 dozen cookies


2 cups unbleached, all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, softened
2 tablespoons solid vegetable shortening
1 cup (firmly packed) dark brown sugar
½ cup granulated sugar
2 tablespoons golden syrup, use mild honey as a substitute
1 teaspoon pure vanilla extract
1 egg
2 generous cups mixed M & M's


1. Sift flour, baking soda and salt, in a bowl. Using an electric mixer, fitted with the paddle attachment, cream the softened butter with the shortening, until well mixed, then add the sugars (including the syrup) and beat the mixture until it's well combined and light. Turn the machine on to moderate and add the egg and vanilla. When thoroughly mixed, stop the machine and add the dry ingredients to the bowl. Starting on slow speed, stir the cookie dough until just mixed, and then stir in all the candy, until well distributed. Cover the bowl and place in the refrigerator.

2. Line 2 or more cushioned cookie sheets with parchment paper and preheat the oven to 375° F (If baking two sheets at one time in an oven, place the racks in the upper and lower thirds. If not, then use the center shelf.)

If using a chilled batter from the original bowl, let it sit out at room temperature for just about 10 minutes to make it easier to scoop. Use your hand to flatten the cookies slightly, then place into the preheated oven and bake the cookies for 8 to 11 minutes. The entire center of these cookies should seem under-done but the edges will be set and turning golden. For best texture, avoid over-baking.

i had to shorten the instructions from the original recipe. the one on the website goes on and on. hehe. but they're helpful!

AND MAKE SURE you don't over-bake it. Even if it looks totally undone in the middle but golden in the edges, they will solidify and then give you a perfect chewy cookie! Don't be tempted to keep it too long!!


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