Homemade Cookie Day!

Happy National Cookie Month and Homemade Cookie Day!!



The timing couldn’t be more perfect, celebrating two of our favorite holidays on one day. It’s the first day of National Cookie Month and today is also Homemade Cookie Day and we thought it would be great to get you in the baking mood with a homemade cookie recipe.

We decided to take a recipe out of our new favorite cook book, All the Good Cookies, by Gretchen Holt-Witt, founder of the AMAZING and UBER-INSPIRING organization, Cookies for Kids’ Cancer. Cookies for Kids’ Cancer is an organization dear to our heart that is dedicated to raising funds for pediatric cancer research. All the Good Cookies is a compilation of delicious cookie recipes and every penny used to purchase the cook book as well as many other items on their Online Gift Shop go towards pediatric cancer research. You can purchase your own here, here and here.

With Halloween quickly approaching, we thought we would share a recipe that incorporates one of our favorite Halloween treats, Heath Bars.

Chocolate Chip Heath Crunch Strips

yield: about 5 dozen cookies

heath crunch strips

  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 2/3 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon ┬ábaking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups (8 ounces) semi-sweet chocolate strips
  • 1/2 cup Heath toffee bits


  1. Preheat oven to 350 F. Line 2 cookie sheets with parchment paper
  2. Place the butter and sugars in a large mixer bowl and beat until smooth and creamy, about 3 minutes. Add the egg, egg yolk, and vanilla one at a time, beating after each addition. Scrape down the sides of the bowl. With the mixer on low, add the flour, baking powder, and salt; beat well and scrape again. Stir in the chocolate chips and toffee bits.
  3. Divide the dough into quarters. Roll each quarter of the dough between 2 floured sheets of waxed paper into an 8-inch square. Transfer the 2 cookie squares to each of the prepared cookie sheets. Transfer to the oven and bake until lightly browned, about 15-17 minutes.
  4. While hot, cut each cookie square in half, then cut each half into eight 1-inch slices. Cool slices on the cookie sheets completely.
  5. Store in an airtight container for up to 3 days, or freeze for up to 3 months.




Leave a Reply

Your email address will not be published. Required fields are marked *