Chewy M&M Cookies

M&Ms have always been one of Connor's favorite candies! These easy cookies, adapted from here, did not disappoint!

Chewy M&M Cookies

1 c. sugar
1 c. brown sugar
1/2 c. butter, softened
1/2 c. oil
2 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
3 c. flour
M&M's chopped and whole, separated

Cream together sugars, butter and oil.
Add eggs and beat until fluffy.
Add dry ingredients as well as vanilla.
Mix in chopped M&Ms (however many you want).
Place in balls on greased pan, insert 3-5 M&Ms on top.
Bake at 350°F for 7-8 minutes.

Carrot Cake Muffins

When you have 2 pounds of baby carrots in your fridge that you're not going to get to before they go bad, you make delicious Carrot Cake Muffins! (Adapted from here.)

Carrot Cake Muffins

1 1/2 c. flour
1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
1/3 c. brown sugar
2 large eggs
2 tsp. vanilla extract
2 c. finely, freshly grated carrots

Eggs should be at room temperature, so pull them out of the refrigerator 30-60 minutes prior.
Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
Stir dry ingredients into wet ingredients until completely mixed.
Fill muffin liners 2/3 full.
Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.

Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.
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