Here, leprechauns visited in the middle of the night. They left chocolate coins and chocolate shamrocks ALL OVER THE HOUSE! Even in the baby’s swing and in one of his books. The kids found them on the dog food and the baby formula (clearly, leprechauns want our dogs and babies to eat chocolate, but that’s not gonna happen), in the fridge, on many of Cassidy’s movie props, in treasure chests, on the TV remote, on the guest room pillow, in every plant, in some shoes and boots and coat pockets, and much, much more. They also left a box of special edition Lucky Charms and some tiny gifts. I don’t know HOW they did all that while we were sleeping, but leprechauns are pretty great, aren’t they? And now for a treat today, on a day in which rainbows rock (although they do ALWAYS), I have this awesome Rainbow Chip Cookies Recipe.
Rainbow Chip Cookies Recipe:
What You Need:
Yield: 4 dozen
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
½ tsp salt
3 cups all-purpose flour
2 cups rainbow chips
What You Do:
1 – Preheat the oven to 350 degrees, and then prepare a large baking sheet with parchment paper.
2 – In a large mixing bowl, beat butter, sugar, and brown sugar until light and fluffy.
3 – Then, add the eggs and vanilla, beating for an additional two minutes.
4 – Dissolve baking soda in hot water, and then add to the batter.
5 – Add in the flour and salt, mixing until well blended.
6 – Fold the rainbow chips into the batter.
7 – Using a cookie scoop, portion the dough and drop on the prepared baking sheet.
8 – Then, bake for 8 to 10 minutes or until the edges are set.
9 – Remove the cookies from the oven but allow the cookies to rest for about two minutes on the baking sheet before transferring them to a wire rack to cool completely.
10 – Lastly, store in an airtight container at room temperature for up to one week.
Prepare the cookie dough as directed. Scoop into portions and place on a baking sheet lined with parchment paper or waxed paper. Place the baking sheet in the freezer until the cookie dough balls are frozen. Then, transfer the cookie dough to an airtight freezer container. Store cookie dough in the freezer for up to six months.