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!
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.
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!
The cake mix cookie thread.
http://cakecentral.com/cake-decorating-ftopict-592691.html
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.)
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?
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.
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)
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!!
great thread my next batch of cookies will be the cake batter cookies
Indydebi--Do you use a specific brand of cake mix Duncan Hines etc.,
Betty Crocker for the lemon. The best mix for the chocolate was the Walmart brand "Great value" but they dont' carry that anymore.
My son was recently diagnosed with tons of food allergies, so I pretty much have to make all his food from scratch, or scrutinize the labels. I'm so glad I read this thread! I have a gluten free cake mix sitting in my pantry. I'm going to make him some cake mix cookies tomorrow. They might not taste as good, but he doesn't know that.
aauugghhh!!! my fault! my fault!
It's only 1/2 cup p.sugar in the batter, not one full cup!
I was reducing the recipe from my commercial recipe (I used a min of 6 cake mixes when I made a batch of these!) and I did the math wrong on the p.sugar!
I am SO sorry!!!
When I'd make these dough balls and freeze them, they wouldn't spread as much, but I'm betting my screw up in the measurement was a contributing factor!
Add'l note ..... when I take them out of the oven, I bang the cookie sheet on the counter to really flatten them.
NO not all your fault. I misread the amount of p sugar. I put in an entire pound.
I also might not have creamed the butter enough.
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. I'll let you know after tonight's party when they will be consumed by all sorts of people.
MaryAnn
There is an English cookie called Grantham Gingerbreads - they have a huge amount of sugar in them and rise up and become hollow like this. Must be something in the amount of sugar. Haven't made them in years but now I'm thinking about making a batch and adding some new flavours. Thanks for the jogging my memory!
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