Saturday, April 5, 2014

Betty Crocker Experiment #1 - Double Chocolate Chunk Peanut Butter Cookies

Betty Crocker. This brand is synonymous with baking, and has been since the early 1920s. With a baking mix for almost everything, Betty is my go-to for any emergency baking, including late night treats to satisfy the sweet teeth at home. The cookie mix pouches are a staple in my kitchen and offer a nice and easy alternative to from scratch baking; but as with everything, I needed to find a way to make the Betty Crocker products my own. So the experimenting began!

I've tried several combinations, all of which had the same or similar baking times and temperatures, and this was one of our firsts.

Here's what you need:

1 Betty Crocker Double Chocolate Chunk cookie pouch
1/4 cup vegetable oil
2 tablespoons water
1 egg

1 Betty Crocker Peanut Butter cookie pouch
3 tablespoons vegetable oil
2 teaspoons water
1 egg

Here's what you do:

Preheat the oven to 350. Prepare each of the Betty Crocker cookie pouches separately, according to their specific instructions. Once prepared, thoroughly combine the peanut butter and chocolate chunk batters in a large mixing bowl.

Drop teaspoon-sized mounds of dough into a non-greased baking sheet about an inch or two apart and bake for 8-9 minutes.

Remove from the oven and let the cookies cool on the pan; this residual baking helps the cookies come out just soft enough. This recipe yields about 4 dozen cookies

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