1 cup packed brown sugar
1/2 cup white sugar
1/2 cup shortening
1/2 cup butter, room temp
2 eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
A couple of shakes of salt
1 12-oz pkg M&M's
1/4 - 1/2 cup old fashioned oatmeal
1. In a large bowl, mix sugars, eggs, shortening, butter and vanilla thoroughly. Combine flour, baking soda and salt. Add to butter mixture, blend well. Add most of the M&M's saving a little for the last bit of dough that usually has no M&M's left so you have this blank cookie.
2. Drop by teaspoonful onto a cookie sheet. Bake at 350' for 9 to 11 minutes.
Original recipe called for all shortening. After some research found out that all butter may have something to do with why cookies come out greasy, thin and flat so I used half butter and half shortening and added a handful of oatmeal. It came out just the way I wanted them to plus I really liked the texture. Next time I'll try using more butter and less shortening and compensating with a little more oatmeal so it will hold it's shape while baking. Baked at 350 convection bake, and used 2 racks with parchment paper, for exactly 9 minutes and came out perfect.
Serves: 6 Dozen
Nutritional Value (per cookie):
Calories 91
Total Fat 3.81g
Sat Fat 1.78g
Cholesterol 10.49mg
Sodium 18.69mg
Carbohydrates 12.19g
Dietary Fiber .57g
Sugars 3.12g
Protein .99 g
