Cookies! They're America's sweet treat, ideal with a mug of cold milk, a cup of hot coffee, a tall glass of lemonade or just by themselves. My husband likes to eat his cookies with milk, my daughters love to dunk their cookies in milk and I like my cookies with coffee or orange juice. I suppose all those years of growing up a latchkey kid and eating graham crackers with orange juice at my local day care center have left their imprint on my soul. But no matter how you eat your cookies, there is no wrong way. Cookies are fun, delicious and bring out the child in every adult. These cookies are crisp and gone too soon. And the best part is you can mix by hand or use a hand mixer or stand mixer.
By the way, the best way to eat a cookie is eating them with the ones you love and as cliche as that may be, it's the truth.
Chocolate Chip & Rainbow Cookies
Yield: 4 dozen cookies
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 stick butter, softened
1/2 cup shortening
1 1/2 tsps vanilla
1 3/4 cups AP flour
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips
1 cup mini rainbow chocolate candies
1/2 cups chopped nuts or sunflower seeds (optional)
Heat oven to 350 degrees. In a separate bowl, combine flour, baking soda and salt, mix well. In a large bowl, combine brown sugar, sugar, butter and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour mixture and blend. Stir in chocolate chips, rainbow chips and nuts (if desired) and blend. Drop dough by teaspoonsfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 8 - 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
Source: Pillsbury- The Complete Book of Baking