There was much rejoicing in my home when we discovered that regular M&M® candies were gluten free! We immediately went out and bought two bags. One bag for snacking on while we baked up a batch of these M&M® cookies.
Light golden brown, soft and chewy, these cookies beg for a tall glass of milk and some ice cream.
Preheat oven to 350 degrees. Line cookie sheets with silicone mats or parchment paper.
In a stand mixer, place room temperature, unsalted butter and vegetable shortening. At low speed, beat until incorporated.
Once incorporated, beat butter and shortening at medium to high speed until pale in color and fluffy.
Measure out sugars, and add slowly to butter mixture. Blend on low until incorporated.
Add vanilla extract to mixture and blend until well incorporated.
Add eggs to the mixer bowl, one at a time and beat until well incorporated.
In a separate bowl, measure out salt, baking soda, baking powder and gluten free all purpose flour. Whisk until well blended.
Slowly add flour mixture to stand mixer bowl. Blending on low until flour mix is fully incorporated.
Remove bowl from stand mixer. Add chocolate chips and nuts, if desired, to bowl and mix by hand until well distributed.
Drop by rounded teaspoon on prepared cookie sheets. Bake for 9-12 minutes, until the edges begin to brown and the bottoms are lightly golden.
Place pan on cooling rack for five minutes to allow cookies to settle, then place cookies on cooling rack until completely cooled.
These cookies can be frozen either as cookie dough or as baked cookies. To freeze as cookie dough, prepare recipe, measure out cookies as directed then place cookie sheets in freezer until cookies are completely frozen. Place in an airtight plastic container or freezer bag until needed. On the day of serving, remove desired quantity from container and let defrost on counter top for 15 minutes and then bake according to directions.
To freeze as baked cookies, simply allow cookies to cool completely and then gently pack them in an airtight plastic container or freezer bag until needed. Remove cookies and allow to defrost for 15 minutes before serving.