These are so easy to make (love that it’s only 1 bowl!). I made these for 2 Christmas Cookie Exchanges I’m in this year and used the holiday M&Ms. I made 4 batches – which turned out about 21 1/2 dozen (258) small & medium sized cookies (I started out making them a little too big. They really only need about 1 & tsp. per drop for average size – they spread out more than I expected). Also, 1 average size bag of M&Ms is just over 1 and 1/2 cups so I just put that much in the the actual batter and use the remaining ones in the bag to top off the cookies as the recipe suggests. So – 1 bag per batch. Hope this helps others!
Quite good. I made think mine were on the small side, and so they turned out more crispy than I like. My oven was also a little hot. A tip on these cookies; it’s hard to know when to take them out because at 9 min they are very soft. The trick is to put them on parchment paper and take them out even if you do think they are too soft at 9 min. Slide them off the parchment onto a cooling rack. They crisp up, I promise. I cut this recipe in half and got something like 45 cookies out of it. More than enough for me! Again, mine were small but I followed the recipe used a measuring teaspoon to ball out the dough like you would a melon.
These cookies are awesome!! Only thing I did different was I used 2 sticks of salted butter. I reduced the salt to 1/2 teaspoon and used 2 teaspoons of vanilla extract. I cooked these at 375 for 8 minutes and left them on the pan for about 5 minutes after taking them out and they were perfect! Thanks for sharing the recipe. Will make many times in the future.
Ingredients:
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk.
Directions:
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Notes:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
source :allrecipes.com
