We call these “dishpan cookies” at my house because if you make the whole recipe, you need a dishpan to mix all the ingredients (or a very large bowl). These cookies traveled with my kids on many team trips and were always “winners.”–Pat Sinclair
We Interrupt This Recipe...
Put down that wooden spoon. The New York Times just reported that this Sunday’s Super Bowl XLVI will introduce yet another animated M&Ms character: Ms. Brown. The sixth member of the melts-in-your-hands-not-in-your-mouth cast, Brown will join Yellow, Orange, Red, Green, and Blue. Look for her during the first quarter commericals. (Are we the only ones who’re a little giddy about this?!)
Chocolate M&M Cookie
- Quick Glance
- 20 M
- 1 H
- Makes 32 jumbo or 96 standard cookies
- 3 1/2 cups (14 ounces) all-purpose flour
- 1/2 cup (1 1/2 ounces) unsweetened cocoa
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (4 sticks) butter, softened
- 2 cups granulated sugar
- 2 cups firmly packed brown sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups quick-cooking oats
- 2 cups cornflakes (after measuring the cornflakes, crush them lightly)
- 2 cups M&Ms, semisweet chocolate or butterscotch chips, or a combinations
- Make the cookies
- 1. Heat oven to 350°F (180°C) with oven rack in middle position. Line 2 baking sheets with parchment paper or Silpat.
- 2. Mix the flour, cocoa, baking powder, baking soda, and salt together in really, really, really large bowl or a dishpan.
- 3. Beat the butter, granulated sugar, and brown sugar in bowl of a mixer on medium-high speed until creamy, scraping down sides of bowl once or twice. Add the vanilla and eggs and mix well.
- 4. Reduce the mixer speed to low and add the flour mixture. Scrape down the sides of the bowl and beat just until a dough forms. Scrape the dough back into the very large bowl. Dump in the oatmeal, corn flakes, and M&Ms or chips and stir with a spoon until combined.
- For jumbo cookies
- 5. Using a 1/4 cup measure or ice cream scoop, drop the dough onto the baking sheets, making 6 cookies on each cookie sheet. Bake 15 to 20 minutes, or until set in the center and edges are lightly browned. For softer cookies, reduce baking time slightly. The cookies will still look a little moist in the center. Cool cookies 1 minute on the cookie sheets and then place them on wire cooling racks. (Store the cookies loosely covered at room temperature.)
- For normal cookies
- 6. Drop 1-tablespoon blobs of dough onto the baking sheets, spacing them 2 inches apart. Bake 10 to 13 minutes, or until set in the center and edges are lightly browned. For softer cookies, reduce baking time slightly. The cookies will still look a little moist in the center. Cool cookies 1 minute on the cookie sheets and then place them on wire cooling racks. (Store the cookies loosely covered at room temperature.)