I’m pretty sure my apartment complex got scammed.
The folks in the office don’t know it, but I do.
They recently had all of the complex windows replaced. And because my apartment has windows down two of the walls, we got to spend a lot of time with the window guys. Too much time.
They were prying open the windows with screw drivers, hanging out the windows to push on them from the outside. They shattered a few all over our carpet. They weren’t wearing gloves.
Needless to say, when they finally left, we were relieved…and vacuuming for days. We didn’t stay in every room they were working in, so I guess we missed a few things. And they told us not to open the new windows for a few days.
Well, we waited, and then we opened them Sunday. It was nice outside! But…we couldn’t get them closed again! Seriously, all our body-weight pressed into the window, won’t close!
And! Half of our screens are missing! And one is ripped open. How did I not notice this right away? They didn’t carry the screens out with them, but they must have just pushed them out the window! Seriously?! Bugs and leaves blew into our wide-opened windows! And then it rained last night!
Good grief, Charlie Brown.
I’m sure the apartment office will be overjoyed to hear about this one!
I’ll just remind them of the amazingly delicious cookies I shared with them this weekend to make sure they know I’m a priority in their book. They know. Its all in the cookies. Amazing cookies.
M&m cookies. Not just any m&m cookies, though! Chewy, soft coconut ones. Oh, and did I mention I used the amazing new Spring-edition “carrot cake m&m’s”? Oh yes. Those. They’ll blow you away! (Hunt for them at Walmart. Totally worth the search!)
The cookies are buttery (though I didn’t use butter), crisp on the outside yet soft and fluffy in the middle. Perfect. Don’t forget to refrigerate the dough! It makes all the difference in not having thin “melty” cookies.
Coconut “Carrot Cake m&m” Cookies
(makes appx 1 ½ dozen cookies)
1 ½ cups white whole wheat flour (or flour of your choice)
½ Tbs. cornstarch
½ cup shredded unsweetened coconut
½ tsp. salt
½ tsp. baking powder
¼ cup coconut butter spread, room temperature (or butter of your choice)
½ cup brown sugar
½ cup coconut sugar
1 tsp. vanilla extract
1/3 – ½ cup “carrot cake” m&m’s (or m&m of your choice)
~In your mixing bowl, cream together the coconut butter spread, brown sugar and coconut sugar. After 2 minutes, add the egg and mix until well blended. Then, add the vanilla and continue to mix. Finally, add all of the dry ingredients (except for the m&m’s). Mix until the dough comes together. Then, add the m&m’s and stir until they are well-dispersed.
~Use a cookie scoop (mine is 1.5 Tbs) to scoop the dough onto a cookie sheet lined with parchment. You can scoop them all onto the same parchment sheet, flatten the dough mounds with your palm, then place the sheet into the refrigerator for at least an hour. (You can make the dough and freeze it and bake it when you’re ready, or refrigerate it overnight for cookies the next day)
~After the cookie dough has been refrigerated, preheat your oven.
~Preheat oven to 350 degrees F. Line your baking sheets with parchment. Place 8-12 cookie dough rounds on each sheet, well spaced. Bake for 10-13 minutes. Do not overbake the cookies! They will be light in color which is just perfect to maintain a soft interior. Let the cookies cool on a wire rack. Enjoy!