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cake batter cookies - Page 3

post #31 of 55
Can't wait to try all these recipes!
post #32 of 55
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by HowCoolGomo1

NO not all your fault. I misread the amount of p sugar. I put in an entire pound......Good news, they have been tried out on 3 different people and they are still a hit. My adults wants my mistake drizzled with bitter chocolate, so hopefully a brand new cookie for everyone.


One of our favorite family recipes was due to an accident. We were poorer than dirt so mom was famous for making meals outta nothing. One day she was cooking dumplings in a big pot of tomato juice (a.k.a. tomato dumplings). When putting in the pepper the lid fell off and the whole can of pepper got dumped in! icon_surprised.gif Since it was one of God's commandments that "thou shalt not waste food", we ate them. Took a lot of milk, but we did. She had to make them that way every time after that or we didnt' like them. Thus was born our "Hot and Spicy TOmato Dumplings!"




Supposedly that's how chocolate chip cookies were invented. She forgot to melt and add the chocolate.

Waste not, want not was the golden rule in my house. Eat now, breakfast is a long time away.
MaryAnn, aka Gomo
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MaryAnn, aka Gomo
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post #33 of 55
Quote:
Originally Posted by KHalstead

I just made some lemon cookies:

lemon cake mix, 2 eggs, 1/3 c. veg. oil, 1 tsp. lemon extract

and they were SO good, nice and chewy and yummy!!!




OMG...I LOVE anything lemon!!! I'm dying to try this recipe!!! Can you tell me how long to bake them and at what temperature?

Thanks in advance!
post #34 of 55
I am so looking forward to trying some of these recipes!
post #35 of 55
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #36 of 55
Do all of these kinds of cookies bake up flat? Any recipes with more substance in the cookies?
post #37 of 55
in my post where I listed 3 recipes, the one with brown sugar tends to stay in a half-ball-domed shape.

Also, when I freeze the cookie dough balls and then take them straight from freezer to oven, they don't spread as much. (Always kept stocked up on about 5-6 different kinds for last minutes small orders.)
post #38 of 55
Mine cook up slightly domed. When filled they have the texture and look of a whoopie pie.
post #39 of 55
Thanks, i'll make some tomorrow and throw them in the freezer. I like my cookies soft and meaty, not flat and chewy. I have been looking for that type of ccc recipe as well but cannot seem to find one as every one i've tried has flattened.
post #40 of 55
OMG debi! That first recipe with the brown sugar is D-I-V-N-E!!!!!
My first batch was scooped with a cookie scoop and left as is. You're right, they did stay exactly the way i put them on the sheet! But oh are they delicious. My only concern is why they seem to be hollow inside. It doesnt affect the taste or texture because the cookie is so soft that when you bite down, it sinks into itself, but i was curious what caused it. So, with my next batch, i scooped out the cookie and then flatten slightly with my palm. Maybe that will take care of the hollow centers. They're in the oven right now and my first batch is .................GONE already!!!!!!!Kids and hubby came in to snatch them up while i was typing here.

I used chocolate chips. What other additions do you use other than m&ms or other types of chips and nuts? This is an incredible recipe and i thank you so very much. What does the brown sugar do in the recipe?
post #41 of 55
Ok, the second batch did the same with the hollow center so i'm still back to square one. Now they were soft right out of the oven, but after cooling, they hardened which made the hollow centers a bad thing. When biting into one, it crumbled in my hand. It was still delicious and melted in my mouth but did i do something wrong? I dumped all the ingredients in the mixer at once, mixed and scooped onto cookie sheets.
post #42 of 55
that's pretty much what we do to them. If they got really hard, you may have overbaked. They should come out of the oven when they just BARELY start to brown on the edge. They may even still look 'wet'on the top.
post #43 of 55
but are they hollow in the center? The second batch was taken out when just starting to brown on the edges but still wet looking on top and they cooled hollow and hard so that if you bit into it, it crumbled all over the place (it tasted damn good though lol)
post #44 of 55
I will try some of these...cake mix cookies in the past have been bland and dry. So exciting to find something that may work!!
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
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How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
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post #45 of 55
Thread Starter 
I made the cookies on thursday and everyone liked them a lot.I used Devil Foods Cake mix and Marble Fudge cake mix.Altogether I think there was about 40 cookies altogether and there was about 10-15 left.
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