Chocolate Chipper Champs

Yield: Makes about 2 1/2 dozen 3 1/2-inch cookies.

Ingredients

• 3/4 cup butter or margarine
• 1 1/3 cups firmly packed light brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups flour
• 1 tsp soda
• 1/2 tsp salt
• 1 cup M.M.’s plain Chocolate Candies
• 1/2 cup chopped nuts

Directions

1. Beat softened butter and sugar until light and fluffy; blend egg and vanilla.
2. Gradually add combined flour, soda, and salt; mix well.
3. Stir in candies and nuts.
4. Drop dough by heaping tablespoonfuls onto greased cookie sheet about 3 inches apart.
5. Place 3 to 4 additional candies into each cookie, if desired.
6. Bake at 350° for 10 to 12 minutes or until lightly browned.
7. cool on cookie sheet 3 minutes then wire rack.

Timing

• 10 to 12 minutes; cool on cookie sheet 3 minutes

Temperature

• softened butter; 350°; lightly browned; cool

Equipment

• measuring cups and spoons; mixing bowls and utensils; beater or mixer; greased cookie sheet; tablespoon for portioning; wire rack; oven

Arwilda’s edits

Arwilda’s note: Changed “none” to “Beat [together crossed out] butter and sugar until light and fluffy”. Add a deletion edit for together, with butter and sugar retained as the final wording.