The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [15]
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup vegetable oil or melted unsalted butter
2 large eggs
1½ cups semisweet chocolate chips or chunks
1 cup chopped nuts, any variety, sprinkled on top of cookies before baking (optional)
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Combine the brownie mix, oil, and eggs in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in chocolate chips.
Drop dough by heaping tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle with nuts, if desired.
Bake for 11–14 minutes until cracked in appearance and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 30 BIG COOKIES.
BIG FAT OATMEAL-RAISIN COOKIES
Oatmeal cookies are a nostalgic choice anytime. The brown sugar, vanilla extract, and butter heighten the rich, old-fashioned flavor of these easily assembled goodies. And if you’re fond of a little innovation, try one or both of the variations, too, for a delicious punch of new flavor.
1 (18.25-ounce) package spice cake mix
1/3 cup packed dark brown sugar
1 cup (2 sticks) butter, softened
2 large eggs
2 teaspoons vanilla extract
1¼ cups raisins
2 cups quick-cooking oats
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Place half of the cake mix in a large mixing bowl along with the brown sugar, softened butter, eggs, vanilla extract, and raisins. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and oats with a wooden spoon until all dry ingredients are well blended (dough will be very stiff).
Drop dough by level ¼-cupfuls, 2 inches apart, onto prepared cookie sheets; flatten slightly with your palm or a spatula.
Bake for 13–17 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES 24 BIG COOKIES.
Variations:
CRANBERRY-ORANGE OATMEAL COOKIES: Prepare as directed above but replace raisins with dried cranberries and add 1 tablespoon grated orange zest.
TROPICAL OATMEAL COOKIES: Prepare as directed above but replace raisins with dried tropical fruit bits and add 1 teaspoon ground ginger and 1 tablespoon grated lime zest.
BITTERSWEET CHOCOLATE BLACKOUT COOKIES
The list of what’s great about these very chocolate, crisp-chewy cookies is long. In addition to an over-the-top chocolate intensity, they’re quite practical: you can make several dozen premium cookies with a few flicks of a spoon and have a delicious chocolate bounty ready and waiting.
2 tablespoons instant espresso or coffee powder
1/3 cup water
1 (18.25-ounce) package devil’s food cake mix
¼ cup (½ stick) butter, melted
1 large egg
1 (8-ounce) package bittersweet baking chocolate, coarsely chopped into chunks
Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Combine the espresso powder and water in a large mixing bowl, stirring to dissolve. Add half of the cake mix along with the melted butter and egg to the same bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and chopped chocolate with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, on prepared cookie sheets.
Bake for 9–12 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 48 COOKIES.
Variation:
BLACK AND WHITE BLACKOUT COOKIES:
Prepare as directed above but substitute 1 (6-ounce) package chopped white chocolate baking