Eating is a big deal in the Doiel house.
We say that we know how to abound when it comes to food. When I was growing up, we may not have had a lot of material possessions (besides books!), but we always had something to eat–and it was always good. My mother-in-law, who is Vietnamese, is also a great cook, and has exposed me to different ethnic foods. Tasty Tuesdays will feature some of our favorite recipes. Today’s recipe is an easy cookie recipe to make. It is definitely not gourmet, but my kids love the cookies! I like the recipe as it is very quick to prepare, and I use different M & M’s for different holidays to make them look more festive. We like this recipe so much that I do a double batch; and then I freeze some of the cookies for another time. The pictures are representative of a double batch, but the recipe is the original recipe, which is only enough for a single batch. I found this recipe when I used to get a subscription to Quick Cooking, which is a subsidiary of Taste of Home.
- 1/2 cup canola oil
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips or M & M's, any baking chips, or combination
- ½ cup chopped walnuts optional (I do not put on the nuts.)
In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well.
Divide dough in half. (I use my biggest airbake pans and divide a single batch into thirds. When I divided it in half and did 2 long strips, it was harder to keep the cookie strips narrow. The dough just spread too much; and when the cookie strips get too wide, the cookie strips break easily.)
Spray a cookie sheet with cooking spray or grease the cookie sheet. Place each section of dough on the cookie sheet, and press down into a long strip like shown in the pictures. Allow about 3" between each strip and 1"-2" on each end, as the dough does expand when it bakes.
Sprinkle chocolate chips or M &M's, and nuts if desired over dough; press lightly.
Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.
Yield: about 3 dozen.
You could use this recipe at Easter or any other time of the year using different holiday M&M’s. Up above, I used mini M&M’s miniature chocoate chips, but I’ve used the regular size too.
Link to the original recipe: