Week 11: Giant M&M Cookies

The Recipe
2 tbsp butter (~30g) at room temperature
2 tbsp white sugar
2 tbsp brown sugar
2 tbsp mixed egg*
1/2 tsp vanilla extract
2 tbsp peanut butter (the recipe called for creamy, I used crunchy)
1/2 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup mixed M&Ms (I used half ordinary, half peanut)

* Make omelet or scrambled eggs for breakfast, and put aside 2 tbsp of the eggs before you add all the other things.

Preheat oven to 175*C

In a bowl, mix the butter and sugars until light and fluffy. This is easy if the butter is really soft. Add egg and vanilla and mix until it's well combined. Add peanut butter and then flour, baking powder and salt. Mix until about half combined, then add the M&Ms.

Scoop onto a baking sheet and bake for 18-20 minutes until cooked through. Let cool completely before eating.

The Verdict
The recipe said this made for "1 giant cookie or 4 regular ones" -- I went for the 4 regular ones. They didn't melt down quite as flat as I had expected, so they turned out less crunchy than expected. Next time I think I'll push the dough down further before placing them in the oven.

I like my "regular" M&M Cookies better, but for a quick fix, these'll work really well :)