No baking powder, eggs, or patience? Yes, you can still have M&M cookies!
These cookies use cream of wheat cereal, so they are super quick, easy to make on the stove, and are a tad healthier than their floury cousins.
2 tablespoons of butter*
1 cup of uncooked wheat farina cereal (cream of wheat)
1/2 cup of sugar*
1/3 cup of milk
1 single-serving bag of M&Ms (1.69 ounces) or other candy of your choice *You can add a bit more butter and sugar to make these more decadent.
Recipe 1. Heat the butter in a medium pan over medium heat. Once the butter is melted, stir in the cream of wheat. Stir and roast for 2-3 minutes or until the cream of wheat begins to turn a pale golden color, then stir in the sugar. Cook and continually stir the mixture for 1-2 minutes, without letting the cream of wheat burn at the bottom. Then, quickly stir in the milk, making sure that all the cream of wheat is moistened. The mixture should thicken and bubble and begin to resemble hot caramel, being easy to pull from the sides of the pan. After it cooks for another minute, remove from heat and then cool for about 5 minutes. (The mixture should be soft and thick but you should be able to scoop it. It should not be crunchy. If it is, stir in a bit more milk.) 2. While the mixture is still malleable, spoon out tablespoon-sized mounds and drop them onto wax paper or a plate—a cookie scooper works well, if you have one. You may need to use your hands to press the cookies into little balls. You should get about a dozen cookies.
(Note: If the mixture remains too thin to scoop after cooling, cook it for another minute or so to cook out a bit of the moisture; if the mixture is too crumbly to retain a mounded shape, stir in a little cold milk.) 3. Press a generous amount of M&Ms onto each cookie. The cookies will harden slightly over time.
P.S. - It's okay if you eat them all in a day or two, I did!