I am feeling so guilty that I didn’t get around to posting yesterday- I miss you guys. I am having one of those times in my life when I am running around like crazy, and if my head wasn’t pre- attached, I would leave it in bed each morning. You know what I mean?
There were a few mommy nights out this week- as in my husband and I actually attempted to have a social life. Anyone who is a parent of young children right now, or was at some point, will understand what it is like to have two children under the age of 4. (if not- I am sure you can sympathize. Or pity. Either way.) Sometimes you really need a grown up break. Sometimes its nice if that break involves wine.
Between the kids and work (I have some fun and exciting things coming up! I will share more this week), I needed to have some daytime fun too. Non-alcoholic daytime fun.
And sometimes fun comes in small forms. Small, edible forms. Like when I saw this recipe, in all of it’s simple, beautiful, rainbow colored glory.
“How Sweet It Is” is a blog that I read often. The writer and creator, Jessica, is witty and hilarious. I love her writing and recipes. She posted this recipe for rainbow cookies this past week, and it was just the ticket to put a smile on my face.
The kids helped me and were completely delighted with the m&m’s. So was my dad when he stopped by that night and ate half the batch. (Sorry dad. )Not that I really blame him. They are soft and chewy and brown sugary, studded with little milk chocolate flavored rainbows (err, m&m’s). fun stuff.
(By the way, Jessica makes this mixer free on her blog- so even though I used my kitchenaid, all you really need is a bowl and spoon.)
Rainbow Cookies, makes 18 cookies
-1 ½ sticks salted butter (12 Tbs) melted and cooled (if you don’t have salted butter, just add ½ tsp salt)
-1 cup brown sugar
-½ cup white sugar
-2 tsp vanilla
-2 cups plus 2 TBS AP flour
-½ tsp baking soda
-1 cup m&m’s, (mini or regular)
1) Preheat the oven to 350 degrees and prepare some sheetpans with silpats or parchment paper.
2) In a bowl, mix together the butter and sugars until well combined.
3) Add the eggs and vanilla and beat until creamy and fluffy.
4) In a separate bowl, combine the dry ingredients.
5) Add the dry ingredients to the cookie dough and mix well.
6) Stir in the m&m’s.
7) Scoop the cookie dough onto the sheet pans (ideally with an ice cream scoop), then comes the weird part: pull them apart and stack them on top of each other.
8) Place them on the sheet pan and leave plenty of room between them (I baked 8 at a time).
9) Bake the cookies about 10-12 minutes. They should be soft and pale in color- these do not turn golden brown.
10) Let the cookies cool before transferring them to a cooling rack.