Now that Valentine’s Day has come and gone is it safe for me to start blabbing about St Patrick’s Day recipes? Or more specifically, St Patrick’s Day cookie recipes? Some of you out there (the more sane of us) might think that I’m starting the green holiday celebrations way too early, but I’ve just got so much awesome content planned for the next couple of weeks that I wanted to squeeze in St Patrick’s Day dessert recipes as soon as I could!
If you think you haven’t got the time, patience or the ability to make all the layers in these rainbow cookies, think again! It really isn’t that difficult. This simple recipe involves making a basic whole wheat oatmeal cookie dough, dividing it into six portions, colouring each portion and mashing them together – that’s all there is to it. If you’re still not convinced this recipe is for you, but you love the rainbow colours, check out this rainbow microwave mug cake recipe or Baileys rainbow pudding recipe instead. They’re both easier to make and just as cute.
Out of all the cookie recipes I’ve ever tried, I really do think oatmeal cookies are my favourite. There’s something about the wonderful chewiness, the satisfying heartiness and the gorgeous oaty taste that just gets me every time, which is why I went for an oatmeal cookie recipe when I made these rainbow cookies. They might not look the neatest, but they taste the best!
This recipe uses whole wheat flour and oats – there’s no white flour at all. But that isn’t anything to do with the recipe requirements. I did it because I simply prefer the taste of whole wheat flour in my oatmeal cookies. You can totally substitute all-purpose flour in place of the whole wheat for similar results.
You can probably use all sorts of other types of flours, too, but since I only have the basic knowledge of whole wheat and all-purpose flours, I can’t really pass on any advice.
How do you feel about rainbow cookies? Since you’re reading this post, I guess you love them as much as I do!
- 1/2 cup butter at room temperature
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1 cup oats
- 1 teaspoon baking powder
- red orange, yellow, green, blue and purple food colouring
Place the butter and sugar into a bowl and cream together with an electric mixer for 3 minutes (or with a hand mixer for 5 minutes) until light and fluffy.
Add in the egg and vanilla extract and beat for one minute until combined.
Pour in the whole wheat flour, oats and baking powder and beat for a final 2 minutes until combined.
Evenly divide the cookie mixture into 6 potions - it's best to use a weighing scale for this in order to ensure accuracy.
In turn, place each portion of cookie dough into a bowl with a couple drops of each food colouring. Mash the colouring in with the back of a spoon until evenly distributed.
Roll out each coloured portion of cookie dough into a 4"x8" (10cmx15cm) rectangle.
Lie each of the rectangles on top of each other in the colour of the rainbow - red, orange, yellow, green, blue and purple.
Cover the cookie dough with plastic wrap and place in the fridge for 30 minutes to prevent spreading during baking.
Preheat the oven to 350F/175C and line a baking tray with a non-stick mat or parchment paper.
Thinly slice the cookie dough block into long strips about 1cm / 1/2" wide.
Bend each cookie dough strip into a semi-circle so that it resembles a rainbow.
Bake in the preheated oven for around 20 minutes, or until the cookies are puffy and firm.
Leave to cool on a wire rack before storing inside a sealed container.
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