) Gently fold in the candies, until evenly incorporated.Divide the dough to your liking (1/4 cup portions for large cookies and 2 tablespoon portions for smaller cookies).I first read about it in Mark Bittman’s How to Cook Everything in regards to bread baking.Here’s another post that talks more about spelt flout from Baking Bites.In college, I loved the M&M cookies at the Memorial Union and I was hoping to recreate the magic in my own kitchen. I don’t normally use all-purpose flour so I subbed in two whole grain flours. This is supposed to have a higher gluten and protein content than whole wheat pastry flour and lately, I have been using it a lot in my baking.Whole Wheat Pastry Flour: this is a common substitution in “clean” baking. It’s a wheat-free flour, but does have whole grains.
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I will share later how these substitutions affected the final product….
2 Cups 2 Tbsp all-purpose flour 1/2 Tsp baking soda 1 Tsp sea salt kosher salt 1 1/2 Sticks (12 Tbsp) unsalted butter 1 Cup brown sugar 1/2 Cup granulated sugar 1 Egg, room temperature 1 Egg yolk, room temperature 2 Tsp vanilla extract 1 3/4 Cups M&M’s (equal to one 12.6 ounce bag) Preheat oven to 325 (dg F).
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