These are perfectly, puffy, soft and sweet m&m cookies.   I am always looking for ways to tweak recipes so I am not always baking the same thing, so for these, I added a box of instant pudding mix to the dough. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly pack your brown sugar into your measuring cup.  Chill individual doughs for a few hours.  Preheat your oven before baking. Only bake these for 10 to 11 minutes so the bottoms do not burn

• Ingredients list
• 1/2 cup butter, softened
• 1/4 cup crisco
• 1 cup brown sugar, firmly packed into measuring cup
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 3.4 oz box instant vanilla pudding mix
• 1 cup all purpose flour
• 1 cup bread flour (you can use entirely all purpose if that is what you have on hand)
• 3/4 tsp baking soda
• 1 tsp salt
• 2 cups m&ms

Directions – in a bowl, cream butter, crisco and brown sugar.  Add egg, yolk, and vanilla.  Mix in puding mix, baking soda and salt.  Blend in flour.  Fold in m&ms.   Scoop out 1/4 cups of dough.  Form tall fat cylinders.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 10 to 11 minutes, no longer.  Cool completely.  

Store in covered container.