For best results, always weigh ingredients where a weight is provided
Instructions
Line two large baking trays with baking paper. Preheat your oven to 180C fan forced (350F).
Sift together the flour & baking powder.
Using an electric beater or stand mixer, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla and continue to beat until well combined. Finally add the milk and beat well.
Gently fold in the flour mix until just combined, then add the M&Ms to form a sticky, chunky dough.
Use a large ice cream scoop to scoop the dough the size of half a tennis ball and release on the baking tray (there should be a gap of at least 2 inches between). Dot the tops of the cookies with extra M&Ms then gently press down just a little to flatten slightly.
Bake for around 18 minutes or until golden brown on the edges. Remove from the oven and transfer to a wire rack to cool completely.
Notes
I use a standard Australian 20ml Tablespoon (=4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.