These are everyone’s favorites! Kids and adults alike will devour them. With a light, crispy texture, they disappear faster than you can make them!

Equipment:
Baking sheet
Medium-sized mixing bowl

Ingredients:
1/3 cup softened butter
1/3 cup of all-vegetable shortening
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
3/4 tsp vanilla
1 1/2 cups flour + 2 tbsp as necessary
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup candy covered chocolates

**Do NOT eat raw dough**

How to do it:

1. PREHEAT oven to 375 degrees.
2. MIX butter, shortening, brown sugar, granulated sugar, egg, and vanilla together until smooth.
3. ADD remaining ingredients and mix until dough is stiff, but still soft and workable.
   If dough seems “too soft”, resulting in a flat cookie add 2 tbsp flour and mix.
4. ROUND dough onto teaspoons into heaps. Heaps should be about one tbsp of the dough.
5. DROP on cookie sheet about 2″ apart.
6. BAKE for about 10 minutes. Adjust time as necessary, as ovens differ.
7. COOL for a minute or two on baking sheet.
8. REMOVE from baking sheet onto plate.

Store in storage bag or air-tight container.

2 dozen cookies.

Hint:

Leftover dough? Cover and store in refrigerator for up to two days. Thaw for 20 minutes before baking.