The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [23]
Line cookie sheets with wax paper.
Melt the chocolate chips with the butter and marshmallows in a large saucepan over low heat, stirring until smooth. Remove from heat; cool for 5 minutes. Stir in the vanilla, oats, and raisins.
Working quickly, drop by rounded teaspoonfuls onto wax-paper-lined sheets. Cover and refrigerate for 2–3 hours. Let stand at room temperature for about 15 minutes before serving. Store tightly covered in refrigerator.
MAKES ABOUT 32 COOKIES.
CHOCOLATE FUDGE-FROSTED RASPBERRY SOFTIES
Here thick raspberry fudge frosting gilds almond-accented, cream cheese chocolate cookies for an irresistible treat. During summer berry season, consider adding a fresh raspberry to the center of each frosted cookie.
1 (19.5- to 19.8-ounce) package brownie mix
¼ cup (½ stick) unsalted butter, melted
4 ounces (½ of an 8-ounce) package) cream cheese, softened
1 large egg
½ teaspoon almond extract
1 recipe Chocolate-Raspberry Frosting (see page 363)
Preheat oven to 350°F.
Mix the brownie mix, melted butter, cream cheese, egg, and almond extract in a medium mixing bowl with a wooden spoon until all dry ingredients are moistened and well blended (dough will be sticky).
Drop dough by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets; smooth edge of each to form round cookie.
Bake for 10–14 minutes or until edges are set. Transfer to wire rack and cool completely.
Prepare Chocolate Raspberry Frosting. Frost cooled cookies.
MAKES 48 BIG COOKIES.
CHOCOLATE HERMITS
Hermits are spicy, spunky, cake-like cookies that date back to the early 1800s. Here their appeal is boosted with a double dose of chocolate.
1 (19.5- to 19.8-ounce) package brownie mix
¼ cup packed light brown sugar
2 teaspoons pumpkin pie spice
½ cup (1 stick) unsalted butter, melted
2 large eggs
1 cup semisweet chocolate chips
½ cup raisins or currants
1 cup chopped walnuts or pecans
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, brown sugar, pumpkin pie spice, melted butter, and eggs in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; mix in chocolate chips and raisins.
Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle tops with nuts.
Bake for 9–12 minutes, until edges are firm and center is just barely set when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 54 COOKIES.
CHOCOLATE OATMEAL COOKIES (ANY WAY YOU LIKE THEM)
This recipe is fun to play around with—add your favorite ingredient from the list below or mix up an eclectic combination of stir-ins to suit your fancy. It’s virtually impossible to miss with this very versatile cookie.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil or melted butter
2 large eggs
1¼ cups old-fashioned or quick-cooking oats
1 or 2 stir-in options (see below)
½ cup sugar
Preheat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, oil, and eggs in a large mixing bowl until blended and all the dry ingredients are moistened. With a wooden spoon, stir in the oats and one or two of the stir-in options, if desired; stir until well blended.
Roll dough into 1½-inch balls; place on the prepared cookie sheets. Place sugar in a shallow dish. Dip bottom of a plastic tumbler in sugar and use to flatten one of the cookies. Repeat with remaining cookies.
Bake for 9–12 minutes until set at edges and just barely set at center when lightly touched (do not overbake). Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
Optional Stir-Ins:
(Stir in one or two of any of the following):
1 cup baking chips or chunks (e.g., semisweet chocolate chips or chunks, milk chocolate chips or chunks, white chocolate chips or chunks, butterscotch chips, peanut butter chips, cinnamon chips, or English toffee baking bits)
1 cup dried fruit bits (e.g., cranberries, raisins, coconut, or chopped