When things fall from the sky...

A few years ago I was in our garden using my tried and true method to get into it... two plastic chairs, one inside and one out. Do we have a gate on the garden? No, of course not. I went in to get herbs had them in my hand and the scissors in my back pocket... the first time over my foot caught and in my head I saw myself tripping and falling... "Oof, I better be careful" - 2 minutes later I was on the grass, hand still grasping herbs, scissors in the lawn.... Bronwyn asking me if I was OK. "Yep, let me smell the grass a few more minutes to make sure." The funny thing was I saw it all happen in my head. Flash forward to making this cookie dough... as I tried to get the sprinkles back into the cabinet I could just see them crash to the floor and explode all over... guess what happened? They fell and POOF sprinkle explosion! Bernard was so surprised he just sat and watched me vacuum them all up rather than scarf them all up.
These cookies? Wonderful. I was able to make them ahead and freeze them as dough balls to bake later. I ended up with a VERY short time frame and somehow my heart offered baked goodies but my brain said - WAIT there's no time for that!! These baked up great, perfect to have in my back pocket in the freezer for fresh made cookies in a hurry. I may use this method more often!

Birthday Cookies
Ingredients
1 cup butter
1/4 cup granulated sugar
1 egg
4 tbsp canola oil
1 1/2 tsp cake batter flavoring
2 1/2 cups all purpose flour
`1 cup powdered sugar
2 tbsp cornstarch
1 tsp baking powder
1/2 cup sprinkles
1/2 cup white chocolate chips

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter and granulated sugar until the butter is smooth.
Add the egg, canola oil and cake batter flavoring. Mixing until well combined.
Add the all purpose flour, powdered sugar, cornstarch and baking powder. Mix until a really soft dough forms.
Add in the sprinkles and white chocolate chips, mix until evenly distributed.
Portion out the cookie dough into equal sized portions- for small cookies, use a #40 scoop or 1 1/2 tbsp of dough. For larger cookies, use a #24 scoop or 3 tbsp of dough.
Bake at 350° F until the cookies spread and no longer look wet and glossy in the center. For the small cookies, about 7-9 minutes. For the larger cookies, 9-11 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 3 days. Enjoy!