Trick or Treat!

October is my favourite time of year! Although it’s still warm in Bermuda, there’s a hint of fall in the morning and evening air. With Halloween coming, here’s a cookie to share with your favorite cookie monsters!
 
Recipe:
½ cup unsalted sweet cream butter (or margarine)
½ cup shortening (not the butter flavored)
2 eggs
1 teaspoon vanilla
1 cup granulated sugar
1 cup brown sugar
2 ½ cups of all-purpose flour
1 ¼ teaspoon baking soda
1 ¼ teaspoon salt
1 cup of chocolate m&m’s
1 cup of mixed semi-sweet chocolate chips
1 cup of roughly chopped candy corn
 
Directions:
Preheat your oven to 375 degrees.

Line your baking pans with parchment paper. I recommend using parchment paper over foil because the candy corn can be sticky when it bakes which means it might stick to the foil. If you prefer foil, lightly spray the foil with a baking spray like Pam. If using parchment paper, no need to spray.

In the large bowl of an electric mixer, cream the sugars with the butter, shortening, eggs, and vanilla.

 Add the flour, baking soda and salt.  Stir in the m&m’s, chocolate chips and chopped candy corn.

Place scoops of dough, about a tablespoon, on your prepared baking pans. Place them about 2 inches apart because the cookies may spread while they bake.

Bake for 10-12 minutes or until golden brown. Allow the cookies to cool on the baking sheet.
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Oven temperatures vary, check your cookies at the 10-minute mark. If they aren’t done, bake for an additional minute at a time.