Sure, I have had the dark chocolate M&Ms, the Crackle kind with miniature rice crisps, the peanut AND peanut butter filled ones. I went through a few bags of the M&Ms infused with coconut and I even tried a handful of the pretzel variety. So, as you can see, I have not been entirely deprived.
But today, when I decided to make oatmeal M&M cookies, only the regular milk chocolate-candy coated treats would do.
I eat regular M&Ms in a very particular way. All other varieties I eat one by one. I attempt to eat the candy shell first and then the chocolate. It is a weird tic that I intend on never attempting to change. However, regular M&Ms I eat by the palm-full. There is a certain tactile satisfaction I get from the intermingling of sharp candy shell and milk chocolate.
I bought a family sized bag of fall-hued M&Ms today knowing fully well that only about half would go in my cookie recipe.
The next time I make these cookies they will have toasted coconut all up in them, as many of the best things in life do.
(This recipe is scaled down and makes about one dozen, 3" cookies)
3/4 c flour (AP)
1/2 tsp soda
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 c oats
3/4 c M&M candies
1/2 c brown sugar
1/4 c granulated sugar
1 stick butter (1/4 c)
1/2 tsp vanilla extract
1. Whip sugars and butter until fluffy
2. Add egg and vanilla
3. Add combined flour, cinnamon, soda, and salt; mix well
4. Fold in oats and M&Ms
5. Chill dough ten minutes
6. Place rounded spoonfuls of dough on a parchment lined baking sheet
7. Bake for 8-12 minutes (depending on the size of your cookies) at 350