CCMM Cookies

1/2 c. butter
1 c. butter substitute (I used this because it's cheaper than butter; if you want to use 3 sticks of butter, go right ahead.)

1 1/2 c. sugar

1 1/2 c. packed brown sugar

3 T. vanilla (okay so I like a lot of vanilla--the original recipe calls for 2 T.)

3 eggs

5 1/2 c. flour (again, I increased this amount--the original calls for 4 c.)
1 1/2 t. baking powder
1 1/2 t. salt
1 1/2 c. chocolate chips
1 1/2 c. miniature M&M's

Cream butter and butter substitute; cream in sugar, then brown sugar. Continue creaming and add eggs and vanilla. Add flour, baking powder, and salt; fold in chocolate. Cover tightly and refrigerate for two days. (I'm serious: this is important!)

Heat oven to 375°F. Remove dough from refrigeration; allow to warm while oven is heating. When oven is hot and dough is workably warm, drop by teaspoonful 2 inches apart on paper-lined cookie sheets. Bake for 8-12 minutes; watch carefully to ensure proper baking time. (My first batch was underdone and the next was overdone. And then there were some WAY overdone cookies; and finally the last batch I baked were perfect. But I froze some of my dough, so we'll see how they bake up.)

Yield: 5-8 dozen, depending upon size of cookies--and how much dough you eat while baking them!

Note: K and I made this original recipe together, once upon a time. It inspired this blog post.

Because of Jesus Christ,

H