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Robbi's M&Ms(R) Cookies
April 13, 2011

These cookies are fantastic. There are a lot of people giving negative reviews for flat cookies. Unfortunately they aren't educated enough in baking to know when mostly brown sugar is used the cookies tend to be more flat. Which is why you need to use shortening to make up for that. Butter melts faster and therefore makes cookies spread more. I used half butter flavor shortening and half real butter simply for my own tastes not out of necessity. The other thing is chilling the cookie dough for at least 24 hours will enhance the flavor of the cookies and also make the dough easier to work with. Used my tablespoon cookie scoop to make even cookies. I also prefer my cookies slightly under baked so I only cooked them for 8 min. each. Allow to cool on the cookie sheet for at least 3 min. otherwise they are too fragile to move. Then transferred to a cookie rack. Also keep in mind if cooling on the cookie sheet there will be carry over cooking which can make the cookies crispier. Thanks for a great recipe! Will be used over and over in this household.

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