During my childhood, the Safeway grocery store downtown sold a 16-count variety pack of jumbo cookies for $5. The box contained four each of oatmeal raisin, peanut butter, chocolate chip, and M&M sugar cookies. They were slightly crisp around the edges, chewy in the middle, and about as big as my 5-year-old sized head!
Mom rarely bought the cookies, mainly on the select few weeknights where we had piano lesson directly followed by church choir and barely had time to stop by the deli for premade subway sandwiches for dinner. If we behaved throughout the evening, she picked up a box of those gigantic cookies as a treat.
She generally split the cookies in half: part for me, part for my younger brother. We always saved the “best” flavors for last (and I still do that!), so we asked for the peanut butter and oatmeal raisin first, leaving the chocolate chip and M&M sugar cookies for the end. But between the two, I couldn’t pick a favorite… Both had chocolate and lots of chewy cookie!
However, I can never find those cookies anymore. Safeway’s bakery only sells a 2-pack of the same flavor of cookies now… And they’re much smaller than they used to be. That’s probably slightly better for me, seeing as I’ve grown a little and would eat an entire cookie all by myself! Or maybe two…
So when I started craving those this week, I baked my own, but I combined our two favorites into these Rainbow Chocolate Chip Cookies! Extremely chewy cookies, two types of chocolate, and cute colors. What more could you want??
This easy recipe kicks of Cookie Week on Amy’s Healthy Baking! I have four more recipes coming your way, and they’re perfect for the holiday baking season, festive party cookie trays, and giving to friends and family. So stay tuned and tell me which recipe is your favorite!
Now let’s talk about the cookie dough for a quick second. You have two options: (a) chilling or (b) not. Chilling stiffens up the cookie dough and prevents it from spreading while baking, yielding thick cookies. Baking as soon as you mix up the dough results in wider, flatter cookies that do spread while baking, and if you make them on a rainy day like I did, they may spread even more than usual!
The choice is up to you. Thick or flat… Chilled or baked asap… But either way, they’ll still taste the same!
I always like to press a few of the mix-ins into the tops of the cookie dough just before baking. It adds a cute and inviting touch! Although with the M&Ms, I wanted to pick them off and eat them separately instead… Just like I did with those sugar cookies as a kid!
So grab a glass of milk and let the holiday baking begin!
Other M&M cookie recipes created by my food blogger friends…
♥ M&M Sugar Cookies by Crazy for Crust
♥ Big Soft M&M Cookies by Pinch of Yum
♥ Loaded Soft & Chewy M&M Cookie Pie by Averie Cooks
♥ Butterscotch M&M Pudding Cookies by Inside BruCrew Life