I usually make chocolate chip cookies based on oatmeal cookies. But I like sugar cookies, and I like shortbread, and stumbled across this recipe that combines those two and adds chocolate chips. They’re awesome!
I found this recipe on Let’s Dish , but modified it a bit to use Mini M&Ms and added almond extract. Also, I found it takes 11 minutes with my oven to cook the cookies, not 8-10; they don’t get done with 8-10 minues. But remember, every oven is different. I’ve checked the temperature on mine with an oven thermometer, so I’m pretty sure it’s accurate.
I’ve also used cookie scoops for this recipe. It makes it easier to get same-sized cookies, and is less messy. You can get an inexpensive set on Amazon for about $23. See link below. They’re great for other purposes, too, like making stuffed mushrooms.
I use extra-large 11″x17″ cookie sheets, and similarly-sized silicon mats. That lets me fit 15 cookies per sheet, and the silicon mats make sure they don’t stick. They also make the clean-up a snap.
The recipe calls for the butter to be at room temperature. This means leave the butter on the counter for about an hour before using it. Do NOT leave it out overnight, since it will be too soft. Also, do not try to “warm” it in the microwave–it will be too soft on the outside and still hard on the inside. The butter should be just soft enough that your finger leaves an impression when you press against it. When you whip butter at this level of softness, it aereates the sugars and gives you softer cookies.
Chocolate Chip Sugar Cookies
Equipment
- 1 Medium cookie scoop (#40/2TBSP/2OZ) Optional, but makes it easier to get uniform cookies.
- 2 Cookie sheets So you can load one sheet while the other cooks; I use four 17"x11" cookie sheets.
- 2 Silicone baking mats If you make cookies, you must have these! Cookies never stick, and there's no clean-up.
Ingredients
- 1 Cup butter at room temperature
- 1 Cup Vegetable oil or Canola oil
- 1 Cup Powdered sugar
- 1 Cup Granulated sugar
- 2 eggs
- 2 tsp Vanilla extract
- 1/2 tsp Almond extract Optional
- 1/2 tsp Salt
- 1 tsp Cream of tartar
- 1 tsp baking soda
- 4.25 C flour
- 2.5 C Mini M&Ms
Instructions
- Preheat oven to 350 degrees
- Cream the sugars, butter, and oil together.
- Add the eggs one at a time. Mix thoroughly
- Mix in the vanilla and almond extract.
- Sift the flour, cream of tartar, baking soda, and salt together.
- Add the dry ingredients in thirds to the sugars and eggs, mixing after each addition
- Add the M&Ms, mixing on low or with a wooden spoon
- Use Medium cookie scoop (#40/2TBPS/2OZ) to place cookies on sheet. Slightly flatten with a fork.
- Bake for 11-12 minutes. Check cookies–they should be slightly brown on the bottom. Cookies will slightly flatten and spread while they cook.
- Cool on the cookie sheet for at least ten minutes, then on wire rack. The cookies are fragile when they first come out of the oven, so let them set up before removing them from the rack.