12/52: Everything Cookies.

Are you familiar with everything bagels? You know the kind, with the onion, seeds and everything all nestled on top of the bagel. Yum! Well this cookie for me is an everything cookie. Its everything a cookie should be, slightly crisp yet ooey gooey and chewy. Plus, you get every type of goodie inside that you could think of. They totally remind me of the toffee cookies you can buy at Border’s coffee shop. So good, right? Well as soon as I made these, they quickly became a household favorite. This last time I switched things up a bit, because we are most certainly a nutty house (haha – in more ways than one). We love pecans! These cookies are so yummy that we had to get them out of the house, so excuse the lack of pictures. I took one right before loading up the extras to take to the office. I can’t have these bad boys lying around!! 🙂

At first glance they might just look like normal chocolate chip cookies, but do not be fooled! Try these bad boys out for yourself… you won’t go back!

Everything Cookies

2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
1/4 c. shortening [NO substitutions!*]
3/4 c. white sugar
3/4 c. packed DARK brown sugar
1 tsp. vanilla extract
2 eggs
1 c. Heath bits
3/4 c. semi-sweet chocolate chips
1/4 c. white chocolate chips
1/4 c. chopped pecans or walnuts

*Don’t get me wrong – I am a firm believer in butter… but do not try to leave out the shortening. This recipe changed my mind about the sickening stuff!


Pre-heat your oven to 375. Combine all of your dry ingredients except for sugars in a small bowl, run a whisk through and set aside. In the bowl of a stand-up mixer, beat butter until fluffy. Add sugar and beat until combine. While the mixer is still running, add one egg at a time allowing each egg to be incorporated before adding the next. Add vanilla and beat until combined. Slowly add the dry ingredients until incorporated. Add in your heath bits, chocolate and white chips and nuts by hand, mixing until combined. Drop dough onto cookie sheet and bake for 8-10 minutes or until just brown on the edges. Allow to cool for two minutes on cookie sheet, then transfer to cooling rack to finish cooling.
Mmmm… delicious!
Source: slightly adapted from Our Best Bites.
xoxo, ss

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