Little Things I Want to Accomplish in 2013
Go to Disneyland in part for the rides, but mostly for the beignets
Try a brand new restaurant — or new cuisine
Cut my hair into a pixie!
Get another tattoo, preferably of food because I’m silly like that
Attempt to jog once a month
Get back into dance classes. I’m dying for some ballet action!
Go on a road trip (see Disneyland)
Eat my way through Austin in June(!!!)
Make blogging a full-time job
^^ and on that note, somehow win the lottery, gain magical powers, and fly on a unicorn
Oh, and eating whatever I wanted without caloric consequences would be badass
Do good to others–like buying a stranger’s drink or bringing my neighbors’ some goodies–whenever I can
Spend more time giving Mannie belly-rubs
Continue my flossing obsession. Seriously–2012 happened and now I’m ALL about flossing. I’m obsessed. My dentist will be thrilled at my check-up!
Get into wine tasting. It looks so snazzy.
Make–and eat–more classic desserts. Classic cakes, classic pies, classic cookies. Like these M&M cookies.
At my work, we sell cookies from a local bakery and their M&M cookie is my favorite. The base is so soft and buttery and complements the sweet, candy-coated chocolates studded throughout each huge cookie. I especially love warming them up in the microwave for a couple seconds, savoring each gooey bite nice and hot
And with the holidays, I had a couple days off of work but the craving for some cookies, so I whipped these bad boys up. Don’t mean to toot my own horn or anything, but the base of these cookies is absolutely perfect. The dough produces THE perfect cookie: soft and slightly underbaked in the middle, yet chewy and lightly crisped along the outer edges. Using dark brown sugar enhances and deepens the flavor of these, but if I’m out of dark brown sugar, I’ll substitute the vanilla extract for vanilla bean paste to warm up and bring out that deep, rich flavor.
And helloooo, M&M’s are awesome. And mini ones are even better. Thus, these cookies are kind of like the edible equivalent on the awesome scale as riding a unicorn.
Rainbow M&M Cookies *adapted from my Deep Dish Chocolate Chip Caramel Filled Cookies recipe
- ¾ cup butter, softened
- ¾ cup dark brown sugar (can use light)
- ¼ cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- ½ tsp salt
- 1 & ¼ cups miniature M&M’s
- In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
- Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir in the miniature M&M’s. Chill the dough for 30 mins-1 hour.
- While the dough chills, preheat your oven to 350 degrees F. Line two cookie sheets with silicone liners or mist lightly with cooking spray. Once dough has chilled, drop rounded Tablespoonfuls of dough on the baking sheets about 1″ apart. Bake for approx. 8-10 minutes, rotating pans halfway through bake-time, or until light golden in color and centers are just about set–they’ll continue cooking on the baking sheet.
- Cool the cookies on the sheets about 5-10 minutes before carefully transferring to wire racks to cool completely. Store cookies airtight, at room temperature, for about 5 days.
These cookies will not disappoint! Fat, puffy, chewy and satisfying, each buttery golden bite is studded with fun, rainbow chips of chocolate. This cookie doesn’t have my usual rebellious bells and whistles, but sometimes, you need something simple and comforting and this does the trick every time.