The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [4]
Several brands of brownie mix come in slightly larger sizes, such as Martha White Chewy Fudge Brownie Mix (22.5 ounces), Krusteaz Fudge Brownie Mix (22 ounces), Ghirardelli Brownie Mix (20 ounces), Duncan Hines Family Style Chewy Fudge Brownie Mix (21 ounces), and the Safeway store-brand Fudge Brownie Mix (21.5 ounces). All of these are still suitable for any of the recipes in this book. However, for best success, use only 4 cups of the mix for the equivalent of a 19.5 to 19.8-ounce package.
Refrigerated Cookie Dough
All of the recipes in this book that call for refrigerated cookie dough rely on a 16.5-ounce roll of either sugar or chocolate chip cookie dough. Either name-brand or store-brand varieties may be used for the recipes herein.
For added convenience, rolls of refrigerated cookie dough can be frozen (stock up when they go on sale). Freeze unopened rolls of refrigerated cookie dough in the freezer for two to four months. When you’re ready to use them, place the frozen rolls of refrigerated cookie dough in the refrigerator and thaw overnight; microwave thawing is not recommended.
The cookie dough can also be stored once ingredients have been added. Tightly wrap the dough in plastic wrap or in an airtight zip-top bag and place in the refrigerator or freezer. Use dough within one week if placed in refrigerator and within one month if stored in the freezer.
Ready-to-Eat-Cereals
A variety of ready-to-eat cereals are used for a majority of the no-bake cookie options in this collection. The varieties include crisp rice cereal, cornflakes, wheat and barley nuggets (e.g., Grape Nuts), graham cracker cereal, and crisp honey-nut flakes and clusters cereal. Both name-brand and store-brand cereals were used to test recipes in this collection; either variety may be used. Use only fresh, crisp cereal for best results.
Oats
Two types of oats are used throughout this collection: old-fashioned and quick-cooking oats. Old-fashioned oats are rolled and are made from the entire oat kernel. With quick-cooking oats the oat kernel is cut into pieces before being rolled thinly. Use the oats specified in the recipe for best results. Avoid using instant oatmeal, which consists of oats that have been very finely cut and processed. Store oats in a cool, dry place in a tightly covered container for up to six months. Oats may also be frozen in a zip-top plastic freezer bag for up to one year. Oats do not spoil but may become stale with age.
Cookie Crumbs
A variety of store-bought cookies are used in crushed and crumbled form throughout this collection, particularly for the no-bake cookie options. Both name-brand and store-brand cookies were used to test recipes in this collection; either variety may be used. Use only fresh, crisp cookies for best results.
Graham Crackers
Both whole graham crackers and graham cracker crumbs are used throughout this collection, particularly for the no-bake cookie options. Graham crackers are rectangular- shaped, whole-wheat crackers that have been lightly sweetened. Use only fresh, crisp graham crackers for best results. Where graham cracker crumbs are specified in a recipe, readymade graham cracker crumbs may be used. Look for them in the baking section of the grocery store where flour is shelved.
Butter
Butter is used in many of the recipes throughout the book to bolster the flavor of the cookies, brownies, and bars. Either unsalted or lightly salted butter may be used where butter is listed as an ingredient in this book.
Fresh butter should have a delicate cream flavor and pale yellow color. Butter quickly picks up off-flavors during storage and when exposed to oxygen; once the carton is opened, place it in a resealable plastic storage bag or airtight container. Store it away from foods with strong