Unicorn Cookies As Made By Our Facebook Cookie Contest Winner

Instructions

• In a large bowl with an electric hand mixer or in a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, and corn syrup until light and fluffy, about 5 minutes.
• Scrape down the sides of the bowl with a rubber spatula, then add the eggs and vanilla. Beat for 3 minutes, or until fully incorporated.
• Add the flour, baking powder, baking soda, and salt and mix just until the dough comes together. Do not overmix.
• Scrape down the sides of the bowl again, then fold in the white chocolate chips, sprinkles, oats, rice cereal, and fruit-shaped cereal.
• Using an ice cream scoop or ¼ measuring cup (60 grams), scoop the dough onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour, or up to a 1 week.
• Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
• Arrange the chilled dough balls 4 inches (10 cm) apart on the prepared baking sheets.
• Bake for 6 minutes, then remove the cookies from the oven and place a corn chip in the center of each cookie to resemble a unicorn horn. Return to the oven for 6-8 minutes more, until lightly browned around the edges.
• Let the cookies cool completely on the baking sheets before serving. The cookies will keep in an airtight container at room temperature for 5 days, or in the freezer for up to 1 month.
• Enjoy!