Robbi's M&M Cookies

"Best cookies EVERR! Instead of shortening I used 2 sticks of butter and they came out PERFECT! I also didnt use so much salt and baked for a few minutes longer. Adding extra m&ms didnt hurt either! Y..." See moreUM!"

"After reading all the other reviews, I made this using a 1/2 cup of room temp butter and 1/2 cup butter flavored shortening. They spread slightly on the pan, but not a whole lot, and they had a great..." See more flavor. Also, for my oven, a bake time of 8 1/2 minutes got them pretty well baked, and then I let them sit on the pan for an additional 4 minutes, finishing it up. Perfect. I also made a batch of Chocolate Mint M & M cookies by adding a 1/2 cup cocoa to the batter and using candy covered mint pieces. Heavenly. "

"PLEASE NOTE: At culinary school the first thing we learned about cookie making is that when you beat the butter/shortening the friction heats it up the dough. While incorporating the ingredients bet..." See moreter it also breaks down the fat in the product. To correct this all you need to do is refrigerate you dough for about 5 minutes before baking. Doing so will re-solidify the fats and stop your cookies from over spreading. This is the base cookie recipe I use for chocolate chip and other cookies, except I use either butter or half shortnenting and half butter. It just depends on the product I am making. You will see a HUGE difference if you try this procedure, guaranteed."