I was a little short on time tonight, so I made mini M&M chocolate chip cookies, using crisco and butter crisco. By using crisco instead of butter, I did not need to chill the dough to keep them puffy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees for 20 minutes before baking.

• Ingredients
• 1/2 cup crisco
• 1/2 cup butter crisco
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 tbs water
• 2 tsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mini m&ms
• 1 cup chocolate chips

Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream crisco, butter crisco, sugar, brown sugar, eggs, water and vanilla. Blend in dry ingredients. Mix in chips and m&ms. Scoop out 3 tbs of dough and form tall cylinders. Stagger on prepared cookie sheets. Bake 8 to 11 minutes. Bottoms will be golden. Cookies will be a little undone on top, but will firm up as they cool. Store in covered container.

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