Reviewed: Nov. 21, 2009

My daughters who are learning the art of cooking and baking, thought this recipe looked and sounded good. However we were disappointed, just came out looking and tasting very bland.

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CPHOGO

Cooking Level: Expert

Home Town: Dresden, Ontario, Canada

Living In: Lowell, Indiana, USA

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Reviewed: Nov. 19, 2009

These were great! I made them with only 3/4 cup of M & M's and everyone told me it was the perfect amount. I also used 1/2 shortening and 1/2 margarine, but other than that I kept the recipe the same. They came out great, soft and chewy (my favorite!!), and they were all gone within the hour! I will definitely use this recipe again and again! LOVED THEM! :)

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Pascalli

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Reviewed: Nov. 18, 2009

I have been searching for an M&M cookie that doesn't come out cakey and this is it!! I did use half shortening and 1/2 real butter. They are perfect. Great at Christmas with red and green M & M's!

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Kimmie

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Reviewed: Nov. 17, 2009

I also made them with butter, and I had to add a little extra flour for the high altitude or else they we two soft and ran all over the pan. But they didn't last long my family loved them!

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cdlkindt

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

I have made this recipe multiple times and it is always a favorite. they are usually gone before the day is done even when I make all 72! People drive to my house for these ( : I did try a very tasty alteration to this recipe, I added 3/4 of a cup of peanut butter to the dough ( with the butter) and I used reeses piecies instead of M&Ms, my husband said they were the best he has ever eaten. I urge you to give it a try. Thanks for the fantastic recipe!!

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AMBERLEY2003

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Reviewed: Nov. 11, 2009

Perfect! Only thing I did differently was to add to chopped up Hershey milk chocolate.

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Joelle

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

Easy, great tasting recipe. I made these the other day when someone gave me a big bag of M&M's. Cookies came out perfect, but I did bake them about 12-14 minutes, and I only ended up with a few more than 3 dozen cookies. I did use rounded teaspoons too. Not complaining though because they looked good and tasted great. They didn't last long in my house either. I will post a picture as well. These will be going on my cookie platter at Christmas time.

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klaws32

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Reviewed: Nov. 8, 2009

I did not care for these.

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badcookiemonster

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Reviewed: Nov. 5, 2009

First of all I doubled this recipe. I omitted the salt. I used light brown sugar, the pourable bag kind and instead of shortening, I used half butter and half crisco vegetable oil. I scooped out large tablespoon size for each cookie. These cookies came out big, soft & chewy. This is absolutely the best cookie recipe there is. Better than bakery cookies. You could add m & m's, chocolate chips/chunks or whatever you like. My compliments to Robbi, for the perfect cookie! Thanks!

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Heartprint

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Reviewed: Nov. 3, 2009

I love soft chewy cookies and these are not that! As many other people have said, I should have used butter. These came out so dry, not moist at all. Next time I will use butter. i am serving these cookies at a party tonight and am think about making a whole other batch because I don't want to give them to anyone else to try.

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JennShoeAg

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

I've made these for a school bake sale and for my own family and they have always been a hit. I made them with half butter and half shortening and that gives them a nice buttery flavor.

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angie in uk

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Reviewed: Oct. 28, 2009

Oh yeah very good. like to use half butter half shortening for more flavor

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van

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Reviewed: Oct. 26, 2009

I love my sweets, but these were too sugar-y for me.

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YUMMIES2

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Reviewed: Oct. 18, 2009

Excellent -- don't substitute butter for shortening, I tried that the first time and they were a crumbly mess. Does anyone know any tricks to keep the M&Ms on top from cracking in the oven?

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rbexx34

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Reviewed: Oct. 13, 2009

Like the submitter said, always a favorite. I substituted butter for the shortening.

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SOUTHERN TRANSPLANT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Oct. 9, 2009

Even after adding more flour and a pinch of baking powder along with the other dry ingredients, these cookies still fell flat. They sure are yummy, but you'll have to scrape them off the plate to eat them because of their flatness.

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ctaylor

Cooking Level: Beginning

Living In: Cartersville, Georgia, USA

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Reviewed: Oct. 7, 2009

These are wonderful! The dough is the perfect consistency to scoop with a melon baller or small ice cream scoop making them so easy to make. Taste wonderful and turn out perfect everytime. Be sure to add the extra M&M's by hand before baking!

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Mamita

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 7, 2009

All I have to say is "I DOUBLE the recipe, and I still can't keep them in the house for more than a week."

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Katherine

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Reviewed: Oct. 4, 2009

They came out fantastic. Never used shortening in the cookie recepies before, but will for now on. Don't know how people rate this 5 stars but yet, substituded every little thing in the recepie. Clearly they were rating their own. I give this one 5 stars, because they are that good!

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