M & M Cookies

If the cookies cook too flat, that means you need a little bit more flour. Here's how you tell: before adding the m&m's.......test dough with you finger......it should not stick to finger. Add a little more flour until the dough tests that way. The difference is usually in the variable size of eggs....which can change the liquid amount in dough a little.. Works for me every time. <br/><br/>Also, I used half butter and half margarine. I changed the flour to 1/2 c. whole wheat, 1 and 3/4 c. unbleached flour....very fantastic and my family unknowingly got some fiber.

I only use real butter, that being said, I did add a bit more flour which helped them firm up & not spread out so much. They were really good, nice soft center & crispy on the outside. Baking time was right on, be sure to grease the pan. Oh, probably only used half the M&Ms & that was perfect. Did one batch regular & one Reese's Pieces peppermint patty (blue& white), thanks for sharing.

This was perfect! I just registered for an account for the sole purpose of rating this recipe. I am a HORRIBLE cook.. I am always getting recipes wrong and this was no exception, but they still turned out AMAZING. I used butter and splenda. I accidently mixed all the dry ingredients (sugars etc.) in one bowl and creamed the butter alone by mistake. Adding all the dry ingredients didn't make a diff. thank-you, thank-you, thank-you. These are fool proof =D *caution: as previous posts say they do spread out quite a bit more than expected.

We loved these and had no problems at all. I used two sticks of butter, and upped the flour 1/2 cup. They were buttery, and yummy! Thanks!

I followed the recipe EXACTLY and the cookies did not turn out. They were very flat and flavorless.