Before I start my smoothie recipe madness, I thought I would give one last guilty pleasure. Sometimes you just gotta eat 1 or 2 (or 3 or 4) cookies. It has been a good week, eating healthy. But when I woke up to a very rainy Sunday and after a 40 minute HIIT workout, I decided it is okay and today would be a cookie day. I remember I once made Sally’s Baking Addiction M&M Cookies, they were good. So I decided to make them again, along with the several changes that I made long ago to make them even better on my scale.
- 0.5 cups organic margarine* (could be butter)
- 0.5 cups brown sugar*
- 2 tsp vanilla extract
- 1 egg
- 2 cups oats
- 0.75 cups flour (wheat flour or gluten free flour)
- 0.5 tsp baking soda
- pinch of salt
- pinch of cinnamon
- 1 cup m&m’s
In a bowl with electric mixer, mix the margarine and sugar. Once mixed add in vanilla and egg. Once mixed, add in dry ingredients (except m&m’s). Once all combined fold in m&m’s. Put mixture in fridge for 30 minutes. Heat the oven at 325f/180c. Form the dough into balls (about 1 tbsp per ball) and put on baking sheet. Put in the oven for 11 minutes. Take out and cool on wire wrack. Cookies should be a bit under cooked when they come out of the oven. Sally is right when she says edges should be brown and inside soft. Recipe makes 22 cookies.
The original recipe called for butter, but I used margarine as I am trying to cut out as much dairy as possible (and the m&m’s have some dairy). Using margarine is fine. The original recipe called for more sugar, but I find it isn’t needed as m&m’s are very sweet.
This is a great cookie, so easy and not too bad on the health scale. I tried to find organic m&m’s, but failed and that’s okay. For some reason the m&m color fades. Nonetheless, we were sold and ate some cookies 🙂