Mint Chocolate Chip Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
These are YUMMY. The batter tastes like mint chocolate chip ice cream. :)
You don’t have to use the Betty Crocker mix—there are generic brands that work perfectly well. I’ve also tried making the sugar cookie part from scratch, but those usually end up a little denser than when using a mix.
Chocolate Chip Cookie Dough Brownies
prep time 15 minutes
total time 2h 5m
makes 42 brownies
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
Egg and butter/margarine called for on cookie mix
1 container Betty Crocker® Rich & Creamy chocolate frosting, if desired
- Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan.
- Make cookie mix as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
- Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.
You absolutely do not need to use the brand specified; any sort of brownie mix will do, and if you prefer to mix your cookie dough from scratch that works too.
I’ve never frosted these (I’ve made them twice)—they’re plenty good enough without the extra sugar on top. :)
For the batch pictured, I cut them into 32 pieces (4 rows x 8 rows). It seems to me that if you cut them any smaller, you wouldn’t get the lovely mix of brownie & cookie in one bar and we wouldn’t want that…
Unbaked Caramel Cookies
2 c. sugar
3/4 c. butter
6 oz. can (2/3 c.) evaporated milk
4 oz. pkg. instant butterscotch pudding mix
3 1/2 c. quick cooking rolled oats
1. In a large saucepan combine sugar, butter, and evaporated milk.
2. Bring to a rolling boil, stirring frequently.
3. Remove from heat and add pudding mix and oats.
4. Mix thoroughly.
5. Cool 15 minutes.
6. Drop by rounded teaspoonfuls onto a waxed paper lined tray.
What I did:
Since it didn’t say how long to boil it, I let it go for about a minute since that’s how long other no-bake recipes call for.
I used a 1/2 tbsp. scoop instead of a teaspoon. That gave me just over 5 dozen cookies.
Cooling it for 15 minutes is absurd. I let it sit for about 7 and it was already starting to get hard and crumbly so I had to compress it pretty good for it to adhere together (and wasn’t entirely successful for some). If you’re going to let it sit, I’d say 5 minutes, tops, but I think you’d be fine without any sitting time since that’s what other no-bake recipes call for.
yield 4-5 dozen
(Source: Mirro’s Cooky and Pastry Recipes, as posted to an online forum)
Recipe as written:
1 cup butter or shortening
3/4 cup sugar
1/2 teaspoon baking powder
1 teaspoon almond extract
2 1/4 cups flour
Cream shortening, adding sugar gradually.
Add egg, unbeaten, beat well.
Add sifted dry ingredients and extract.
Fill a MIRRO cooky press. Form cookies on ungreased cookie sheets.
Bake 375 degrees for 10 to 12 minutes
What I do:
My family always made spritz cookies around Christmas, so we add green food coloring (as in the picture). It’s easiest to add the food coloring right after the egg, before the dry ingredients. I haven’t actually sifted the dry ingredients for a long time (I don’t currently own a sifter, for one), and they still turn out fine. Perhaps slightly denser than otherwise, but they’re still yummy.
I’ve also tried this both with butter and with shortening. I find shortening gives a much firmer dough, which makes it much easier to form the cookies without having dough oozing everywhere (which is what seemed to happen when the dough was made with butter).
This recipe was written for the Mirro cookie press; if you have a plastic press, this recipe is dense enough that it will probably break your press (been there, broke that). It may be possible to use the batter with a plastic press if it’s made with butter. I haven’t tried that variation, so I can’t say for sure.
My family usually made trees and wreaths; trees were decorated with sugar sprinkles before baking, while wreaths had two small red-hots placed before baking so that they’d kinda melt together to look like a bow. I’ve never tried them without decorating them somehow, though the recipe doesn’t mention that part.
I love these cookies. :-D
Double Chip Browned-Butter Oat Scotchies
p. 96-97 of Wilson, Dede. A Baker’s Field Guide to Chocolate Chip Cookies. Boston, Mass: Harvard Common Press, 2004.
Recipe as written:
Yield: 48 cookies
2 1/2c. oats (use old-fashioned, not quick or instant)
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, softened
2/3 c. granulated sugar
2/3 c. firmly packed dark brown sugar
1 tsp. vanilla extract
2 large eggs
1/2 c. butterscotch morsels
1/2 c. semisweet chocolate morsels
1/2 c. walnuts, toasted and chopped
1. Preheat oven to 325F. Line 2 cookie sheets with parchment paper
2. Whisk oats, flour, baking soda, and salt together in a large bowl
3. Melt butter over medium heat in a large saucepan, then simmer over medium-low heat until browned, 3 to 5 minutes. The milk solids will turn golden brown; do not let them burn.
4. Remove from heat and whisk in both sugars until combines. Whisk in vanilla and eggs, one at a time, until smooth.
5. While mixture is still warm, quickly stir in oat mixture and butterscotch morsels. Gently stir until the warmth of the butter melts the chips and they blend with the rest of the ingredients. Allow mixture to cool (about 5 minutes), then stir in chocolate morsels and nuts. Drop by generously rounded tablespoon 2 inches apart on prepared cookie sheets.
6. Bake until light golden brown but still moist and chewy in center, about 12 minutes. Tops will be softer than edges.
7. Place sheets on racks to cool for 5 minutes, then remove cookies from sheets and place directly on racks to cool completely.
What I do:
Ingredients: I’ve never used walnuts. Instead, I increase the butterscotch chips to 1/2c plus 1/4c (separate, to be added in with chocolate chips) and the chocolate chips to 3/4c.
1. I haven’t yet used parchment paper, and I’ve made these 3 or 4 times. My cookie sheets are sufficiently non-stick that it works just fine without the paper.
3. You could probably skip browning the butter, but I’ve gone ahead and done it -the idea of browning butter is quite novel to me, so I like watching it separate into its parts and start to brown. :)
5. I add the butterscotch chips in, stir until they’re melted, and *then* add the oat mixture. It’s easier to stir the butterscotch until it’s melted that way.
The whole “allow mixture to cool (about 5 minutes)” thing in step 5 still eludes me. I’ve let that stuff sit for 15 minutes and the chocolate *still* ends up melting by the time I scoop out all the cookies, which makes them look a little strange and affects the consistency a bit.
During my first trial, I did only let it sit for 5 minutes, which resulted in pretty much all of the chocolate chips melting when I stirred them in. This in turn affects how the cookies bake; they kinda puff up and end up hollow in spots, while they look rather strange -sort of marbled- even though the picture in the book looks like your typical oatmeal chocolate chip cookie. However, my test audience loved the fact that there are hollow spots, and have requested that I make them like that instead of trying to make them look like what’s in the book. :-p
Anyway, the outer parts (with the not-supposed-to-be-melted chocolate) end up a bit crispy, while the inside with the oats is kinda chewy. They do crumble some when you eat them because of the hollow spots.
All in all, despite not turning out how the book says, these cookies are a church potluck favorite. :)