I’m a huge planner by nature, sometimes to the point where it may even be a bit excessive. Before Avery was born, I had a huge excel document with to-do lists, shopping lists, a list of people to write thank-you cards for, and a huge list of groceries to buy and recipes to make to stock my freezer before the baby was born.
One of the things on my list was to make cookies to freeze. I figured the extra calories that I would need for breastfeeding could easily be easily satisfied with cookies, and really, it was just an excuse to eat cookies. After trying to eat relatively healthy during my pregnancy, I had planned on using the first few weeks post-partum to indulge some cravings before hoping on the “lost the baby weight” train.
To my surprise, our sweet girl showed up 2 weeks ahead of schedule, leaving me with a freezer without cookies in it. So naturally, a few days after she was born, I was back in the kitchen baking cookies. These cookies definitely did not disappoint. They are everything you’d want in an M&M cookies. Soft, chewy (uh, hence the name), buttery and studded with M&M’s. I love the additional M&M’s pressed into the top of the cookie, which I think gives them more of a “professional” look to them.
Source: Brown Eyed Baker