Let’s make cookies. Oatmeal cookies. The soft kind. With m&ms and chocolate. Recruit a baby sister, if you have one handy. They’re a delight to schlep around the kitchen with. You on board?
I used a recipe from Smitten Kitchen for the dough. Instead of adding raisins and walnuts at the end, we added one bag of plain m&ms and 1/2 cup of chocolate chips.
Some keys to cookie making success:
- Don’t melt your butter. Let it soften by sitting on the counter. Don’t microwave it! You’ll end up with flat, hard cookies.
- Always sample your dough. Several times, if need be.
- Chill the dough before you roll it into cookie dough balls. Even 15 minutes will make all the difference in the world.
And bake! I left mine in the oven for 10 minutes, on the cookie sheet for 5 minutes after that, and then transferred them to a cooling rack. They were done to perfection. Baked on the outside, a little bit gooey on the inside.
This calls for a glass of milk. Dunking always allowed.