We like "bend-y" cookies. They stay soft & moist even when completely cooled, as demonstrated by my husband...
Gather ingredients. Batch makes 5-7 dozen, depending on cookie size. I used 1/4 C chopped nuts and 6 oz chocolate chips.
Melt or soften butter.
Add white & brown sugars, vanilla. Miix well, while adding eggs and dry ingredients. Add flour and optional chopped walnuts.
Stir in 6-12 oz chocolate chips.
Place M&M's in bowl and save for TOPS of each cookie.
I like using my melon baller to scoop uniform amounts.
Roll each one by hand. Place on cookie sheet.
Top with M&M's, pressing in slightly, but keeping dough rounded. Bake 375° 8-10 minutes. (My oven seems to run warmer. I do 7 minutes.) I suggest 8 rather than 10.
Bake 375° 8-10 minutes. I prefer 8 as cookies stay softer. You be the judge of your oven, but baking too long will make them crisp/hard. Lately my oven seems to run warm. So I did this batch at 7 min.