You can never have too many cookie recipes. Especially when you have kids. Or a hubby. Or… well, okay you can pretty much blame that one on whoever you want. : )
My daughters love, love, LOVE, to help make cookies.
This is a great cookie recipe because it is so easily adaptable to what you feel like throwing in.
We’ve made them with just chocolate chips, or a variety of chips, mini m&m’s, just regular m&m’s, all kinds. They always turn out great, with whatever we throw in there. Even gummy bears… okay, forget I said that, that one was a bad idea.. just trust me. : )
GIANT (OR NOT) RAINBOW COOKIES
makes 18 large or 3 doz small cookies
2 cups flour
1/2 tsp baking soda
1 tsp salt
12 T (or 1 1/2 sticks) unsalted butter at room temperature
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla
1/2 cup m&m’s
1/2 cup chocolate chips (or additional m&m’s)
Cream the butter and sugars together until well combined.
Add the egg, egg yolk, and vanilla, stir until combined.
Add flour, baking soda, and salt until well combined.
Mix in the m&m’s and chocolate chips.
I did part of the dough with a large scooper, which is about 1/4 cup, and the other part with a small cookie scooper, about 1 1/2 to 2 T in size.
Scoop dough onto cookie sheets lined with parchment paper or silicone mats, leaving a couple inches inbetween each.
Slightly flatten the large cookies if doing that size.
Bake at 325 degrees, 12-15 minutes for larger cookies, or 8-12 minutes for smaller.
When done the centers will be golden brown, and the centers still soft. Let cool for a few minutes before moving to a wire rack to completely cool.
Recipe adapted from How Sweet It Is, originally from Cooks Illustrated
GIANT (or not) Rainbow Cookies
January 20, 2012
Category
Cookies
Persons
18
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 2 cups flour
- 1/2 tsp baking soda
- 1 tsp salt
- 12 T (or 1 1/2 sticks) unsalted butter at room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg plus 1 egg yolk
- 2 tsp vanilla
- 1/2 cup m&m’s
- 1/2 cup chocolate chips (or additional m&m’s)
Instructions
- Cream the butter and sugars together until well combined.
- Add the egg, egg yolk, and vanilla, stir until combined.
- Add flour, baking soda, and salt until well combined.
- Mix in the m&m’s and chocolate chips.
- I did part of the dough with a large scooper, which is about 1/4 cup, and the other part with a small cookie scooper, about 1 1/2 to 2 T in size.
- Scoop dough onto cookie sheets lined with parchment paper or silicone mats, leaving a couple inches in-between each.
- Slightly flatten the large cookies if doing that size.
- Bake at 325 degrees, 12-15 minutes for larger cookies, or 8-12 minutes for smaller.
- When done the centers will be golden brown, and the centers still soft. Let cool for a few minutes before moving to a wire rack to completely cool.
