Cookie Mix Instructions
WHOLE GRAIN CHOCOLATE CHIP COOKIES
Recipe: Yields Two Dozen 3-4 inch cookies 4 Tbs. unsalted butter
4 Tbs. shortening (butter flavored)
¾ c. light Brown sugar
2 Tbs. light corn syrup
1 large egg
2 tsp. vanilla extract
12 oz. bag chocolate chips (2 cups)
Empty package into a medium bowl---- mix well
In a second bowl, add butter, shortening and sugar cream together with an electric mixer until light and fluffy. Add the corn syrup, egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Add the chocolate chips using a rubber spatula to finish mixing.
Spray cookie sheets, Use a heaping Tablespoon or a No. 40 scoop (about 1 ½ tablespoons) to dish out the cookies on to the cookie sheet. Set the dough apart 4’ center to center. Cookies will be 3-4 inches in size.
Oven temperature: 350 degrees for 12-13 minutes.
Variations: Replace half the chocolate chips with toasted pecans or walnuts.
CHOCOLATE CHOCOLATE CHIP WHOLE GRAIN COOKIES
Recipe: Yields Two Dozen 3-4 inch cookies
½ c. softened unsalted butter
1 c. sugar
1 large egg
1 tsp vanilla extract
1 c Reese’s peanut butter chips (or chocolate, mint etc.)
Small bowl filled with granulated sugar (for dipping)
Optional: ½ tsp. instant coffee
Empty package into a medium bowl --- mix well
In mixing bowl, Cream butter, sugar (optional ½ tsp. instant coffee) with an electric mixer until light & fluffy. Beat in egg then vanilla. On low speed, gradually add the dry mix until thoroughly combined. Fold in peanut butter chips (or other tidbits) using a spatula or large spoon. Chill dough at least 1 hour.
Cooking: A #24 scoop (2 ½ Tbs.) will yield (20) 3 ½ - 4 ½ inch cookies. Smaller cookie use a #40 scoop
(1 ½ Tbs.) will yield (24) 2 ½ - 3 inch cookies.
After you scoop the dough, dip the half sphere top in a bowl of sugar and place sugar side up on the cookie sheet 4”- 6” center to center (depending on scoop size).
Oven temperature:
350 degrees for 11-12 minutes #40 scoop
350 degrees for 12-14 minutes #24 scoop
OATMEAL COOKIES
Recipe: Yields Two Dozen 3-4 inch cookies
4 T. softened unsalted butter
4 T. shortening (48g)
3/4 c. light brown sugar
1 large egg
1/2 tsp vanilla extract
1/4 cup buttermilk
Tidbits: 1/2cup raisins, 1/2cup chocolate chips, 3/4cup lightly toasted chopped walnuts or pecans. (total 1 3/4c)
Empty package into a medium bowl --- mix well
In mixing bowl, Cream butter, shortening and sugar with an electric mixer until light & fluffy. Beat in egg, vanilla then buttermilk. (will curdle). Gently fold in dry ingredients by hand. Fold in mixture of tidbits. Chill the dough for at least 1 hour.
Cooking: A #24 scoop (2 ½ Tbs.) will yield (20) 3 ½ - 4 ½ inch cookies. Smaller cookie use a #40 scoop
(1 ½ Tbs.) will yield (28) 2 ½ - 3 inch cookies.
After you scoop the dough, flatten it with your hand.
Oven temperature:
350 degrees for 11-12 minutes #40 scoop
350 degrees for 12-14 minutes #24 scoop
RAISIN SNICKERDOODLE COOKIES
Recipe: Yields Two Dozen 3-4 inch cookies
8 Tbl (1 stick) softened unsalted butter
1 c. sugar
1 large egg
1 tsp. vanilla extract
1 1/4 cup raisins
Small bowl filled with granulated sugar (for dipping)
NOTE: MIX DOES CONTAIN SOY FLOUR
Empty package into a medium bowl --- mix well
In mixing bowl, Cream butter and sugar with an electric mixer until light & fluffy. Beat in egg then vanilla. On low speed, gradually add the dry ingredients, mix until thoroughly combined. Fold in raisins using a spatula or large spoon. Refrigerate dough for 1 hour.
Cooking: A #24 scoop (2 ½ Tbs.) will yield (18) 3 ½ - 4 ½ inch cookies. Smaller cookie use a #40 scoop
(1 ½ Tbs.) will yield (24) 2 ½ - 3 inch cookies.
After you scoop the dough, dip the half sphere top in a bowl of sugar and place sugar side up on the cookie sheet 4”- 6” center to center (depending on scoop size).
Oven temperature:
350 degrees for 11-12 minutes #40 scoop
350 degrees for 12-14 minutes #24 scoop
Recipe: Yields Two Dozen 3-4 inch cookies 4 Tbs. unsalted butter
4 Tbs. shortening (butter flavored)
¾ c. light Brown sugar
2 Tbs. light corn syrup
1 large egg
2 tsp. vanilla extract
12 oz. bag chocolate chips (2 cups)
Empty package into a medium bowl---- mix well
In a second bowl, add butter, shortening and sugar cream together with an electric mixer until light and fluffy. Add the corn syrup, egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Add the chocolate chips using a rubber spatula to finish mixing.
Spray cookie sheets, Use a heaping Tablespoon or a No. 40 scoop (about 1 ½ tablespoons) to dish out the cookies on to the cookie sheet. Set the dough apart 4’ center to center. Cookies will be 3-4 inches in size.
Oven temperature: 350 degrees for 12-13 minutes.
Variations: Replace half the chocolate chips with toasted pecans or walnuts.
CHOCOLATE CHOCOLATE CHIP WHOLE GRAIN COOKIES
Recipe: Yields Two Dozen 3-4 inch cookies
½ c. softened unsalted butter
1 c. sugar
1 large egg
1 tsp vanilla extract
1 c Reese’s peanut butter chips (or chocolate, mint etc.)
Small bowl filled with granulated sugar (for dipping)
Optional: ½ tsp. instant coffee
Empty package into a medium bowl --- mix well
In mixing bowl, Cream butter, sugar (optional ½ tsp. instant coffee) with an electric mixer until light & fluffy. Beat in egg then vanilla. On low speed, gradually add the dry mix until thoroughly combined. Fold in peanut butter chips (or other tidbits) using a spatula or large spoon. Chill dough at least 1 hour.
Cooking: A #24 scoop (2 ½ Tbs.) will yield (20) 3 ½ - 4 ½ inch cookies. Smaller cookie use a #40 scoop
(1 ½ Tbs.) will yield (24) 2 ½ - 3 inch cookies.
After you scoop the dough, dip the half sphere top in a bowl of sugar and place sugar side up on the cookie sheet 4”- 6” center to center (depending on scoop size).
Oven temperature:
350 degrees for 11-12 minutes #40 scoop
350 degrees for 12-14 minutes #24 scoop
OATMEAL COOKIES
Recipe: Yields Two Dozen 3-4 inch cookies
4 T. softened unsalted butter
4 T. shortening (48g)
3/4 c. light brown sugar
1 large egg
1/2 tsp vanilla extract
1/4 cup buttermilk
Tidbits: 1/2cup raisins, 1/2cup chocolate chips, 3/4cup lightly toasted chopped walnuts or pecans. (total 1 3/4c)
Empty package into a medium bowl --- mix well
In mixing bowl, Cream butter, shortening and sugar with an electric mixer until light & fluffy. Beat in egg, vanilla then buttermilk. (will curdle). Gently fold in dry ingredients by hand. Fold in mixture of tidbits. Chill the dough for at least 1 hour.
Cooking: A #24 scoop (2 ½ Tbs.) will yield (20) 3 ½ - 4 ½ inch cookies. Smaller cookie use a #40 scoop
(1 ½ Tbs.) will yield (28) 2 ½ - 3 inch cookies.
After you scoop the dough, flatten it with your hand.
Oven temperature:
350 degrees for 11-12 minutes #40 scoop
350 degrees for 12-14 minutes #24 scoop
RAISIN SNICKERDOODLE COOKIES
Recipe: Yields Two Dozen 3-4 inch cookies
8 Tbl (1 stick) softened unsalted butter
1 c. sugar
1 large egg
1 tsp. vanilla extract
1 1/4 cup raisins
Small bowl filled with granulated sugar (for dipping)
NOTE: MIX DOES CONTAIN SOY FLOUR
Empty package into a medium bowl --- mix well
In mixing bowl, Cream butter and sugar with an electric mixer until light & fluffy. Beat in egg then vanilla. On low speed, gradually add the dry ingredients, mix until thoroughly combined. Fold in raisins using a spatula or large spoon. Refrigerate dough for 1 hour.
Cooking: A #24 scoop (2 ½ Tbs.) will yield (18) 3 ½ - 4 ½ inch cookies. Smaller cookie use a #40 scoop
(1 ½ Tbs.) will yield (24) 2 ½ - 3 inch cookies.
After you scoop the dough, dip the half sphere top in a bowl of sugar and place sugar side up on the cookie sheet 4”- 6” center to center (depending on scoop size).
Oven temperature:
350 degrees for 11-12 minutes #40 scoop
350 degrees for 12-14 minutes #24 scoop
