My original plan was to make spelt and rainbow drop coffee ice cream sandwiches, but in the end, no one cared about the coffee ice cream I slaved over to infuse with freshly ground Ethiopian beans. It was all about the cookies (and milk). And it might have been the rainbow drops from SunRidge Farms caught the eyes of my dinner guests being my little brother and sister in law who had just arrived in Portland after taking the 31 hour train trip from Los Angeles and Justin, who only has eyes for one type of ice cream anyway. If it was up to me, I'd be allured by the groovy candy coated shades of purple, forest green and maroon.
I used spelt flour because it has a nutty flavor - kind of like a replacement to adding actual nuts, plus it has more personality than regular AP flour along with healthier attributes. I followed a standard chocolate chip cookie recipe except that I used less butter, since I felt like I was eating baked butter the last time I followed the recipe. Plus, I am vain and want less fat on my thighs.
*Disclosure: SunRidge Farms gave me this product, which I was glad to use because they are a green, organic, and socially responsible company providing healthy and high quality products.
Spelt and Rainbow Drop Cookies
1 cup spelt flour
1 1/4 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 cup (1 stick) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 bag (7 oz.) SunRidge Farms Rainbow Drops or your favorite colorful button shaped chocolate candies
- Preheat Oven to 375 degrees
- Mix flour, baking soda and salt in a small bowl.
- Beat butter, both sugars, and vanilla in a large mixing bowl until creamy, then add eggs one by one beating well each time.
- Beat in flour mixture. Stir in Rainbow drops. Use an ice cream scooper if possible to drop onto ungreased baking sheets.
- Bake for 9 to 11 minutes depending on size (until golden brown).
- Cool on baking sheets for a few minutes then remove onto wire racks to finish cooling.