This recipe (adapted from kitchenparade.com) appeared in Perfectly Good Easter Cookies on 09 Apr 2009
2–1/4 cups all-purpose flour
1 teaspoon salt
1–1/8 teaspoons baking soda
1 cup (2 sticks) unsalted butter (room temperature)
1 cup white sugar
1/2 cup brown sugar, golden or dark
1 generous teaspoon vanilla
2 eggs (room temperature)
M & M’s (about half a bag)
Preheat oven to 375° F.
In a small bowl, stir together flour, salt and baking soda. Set aside.
In a large bowl, cream together butter and sugars with an electric mixer until creamy. Add vanilla, then the eggs (one at a time), mixing well after each addition. Beat in flour mixture until fully combined. The dough will be very sticky, so we recommend refrigerating it until it stiffens up (about 5–10 minutes).
Spray a baking sheet with cooking spray (we use Silpats instead). Form dough into balls (a little smaller than golf balls) and space well apart on a baking sheet. These do spread (6 dough balls is the maximum we place on a sheet). We also use an ice cream scoop to measure out the dough and keep the cookies consistent in size.
Place sheet in oven for about 9 minutes. Remove the sheet and lightly place six M & M’s (don’t push them in!) on top of each of the partially baked cookies. Return the sheet to oven for another 3–5 minutes. The cookies are done when the edges just start to turn golden brown.
Remove from oven. Allow cookies to sit on sheet for 2 minutes before transferring them to a rack to completely cool.