Make Ahead Cookie Mix Recipes
MAKE AHEAD JAM THUMBS
This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Simply add the ingredients listed below to the mix for jam-filled cookies.
Provided by Lynn
Categories Refrigerator Cookies
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine Make Ahead Cookie Mix with white sugar, butter, vanilla, and egg.
- Shape dough into balls. Dip into an egg white. Roll dough in chopped nuts. Press deep hole into center of each ball. Fill hole with 1/4 teaspoon jam. Bake 11-16 minutes.
Nutrition Facts : Calories 163 calories, Carbohydrate 27.3 g, Cholesterol 20.6 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 32.7 mg, Sugar 21.4 g
CHEWY MAKE AHEAD CHOCOLATE CHIP COOKIES
From, The Totally Cookies Cookbook. The original recipie doesn't call for cornstarch. I read somewhere, that for a chewier texture, you need to add cornstarch, so I always add 1 tsp cornstarch to this recipe, and I never have leftovers. It's great to have on hand especially during the holiday season or special occassions. Keep a log in the fridge or freezer, and make a few at a time in your toaster oven. Yum! Preparation and cooking times will vary depending on how many batches your oven will fit. I always double the recipe because they go so quickly.
Provided by Sandra E.
Categories Dessert
Time 50m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Grease cookie sheet (I don't do that, I just use parchment paper).
- Cream butter until light and fluffy.
- Slowly add sugars, continuing to cream until smooth and light.
- Beat in eggs, one at a time, and then beat in vanilla.
- In another bowl, stir together flour, baking powder, cornstarch and salt.
- Add to creamed mixture and slowly beat until flour just disappears.
- Stir in chips (you can also add 3/4 cup nuts at this stage if you like).
- Drop by generous tablespoonfuls, about 2 inches apart, on prepared sheets and bake 10 to 15 min, just until edges are golden.
- Cool on sheet 1 min, then transfer to racks to cool.
- The dough can be chilled for about 1/2 hour, then shaped into a log, wrapped in plastic, and stored in refrigerator (or frozen), Cut into 1/2 inch slices and bake as per above. Depending how cold or frozen they are, they might keep the "sliced" shape, for a more natural look, I usually slice them all, then give them a quick roll in my palms and squish to flatten, then use the tips of my fingers to make some indents so it doesn't look so perfect.
Nutrition Facts : Calories 141.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 21.5, Sodium 113.6, Carbohydrate 18.7, Fiber 0.7, Sugar 12.4, Protein 1.4
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- Mix 3 cups of the Sugar Cookie Make Ahead Mix with 3/4 cup of softened butter using a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer. Beat on high speed until well combined, which will take about 2 minutes. Add 1 large egg and 2 teaspoons of vanilla extract or almond extract to the mixture and beat on high for 1 minute. Be sure to scrape down the sides of the bowl in between mixing. Remove dough from bowl and divide into two equal portions. Wrap the dough in wax paper, parchment paper, or plastic wrap and refrigerate for at least one hour. Once the dough is well chilled, remove one portion at a time from the refrigerator. Preheat the oven to 350°F. Lightly flour a flat surface and then sprinkle a bit of flour over the dough (or cover with wax paper or parchment paper). Roll out the dough to 1/4 thickness and use cookie cutters to cut out the desired shapes. Transfer cookie cutouts to a parchment-lined baking sheet, placing cookies 2 inches apart,
- Preheat your oven to 375°F. In a large bowl, mix 3 cups of Make Ahead Chocolate Chip Cookie Mix with 1/2 cup unsalted softened butter and 1 teaspoon vanilla extract. You can do this in a stand mixer or with an electric hand mixer, but it is easy to do by hand with a wooden spoon. If you mix this by hand, it will take approximately 4 minutes to combine. Once the butter and extract are well combined with the mix, add 1 large egg and mix well again until fully incorporated, which takes about 2 minutes. Using a tablespoon, scoop rounded cookie mixture onto a parchment-lined baking sheet, placing the scooped amounts two inches apart. Bake in a 350°F oven (See RECIPE NOTES below) for approximately 8-10 minutes until the edges are golden brown. Remove from the oven, allow the cookies to cool slightly on the baking sheet, and then transfer to a cooling rack to cool completely.
- Preheat your oven to 375°F. In a large bowl, mix 3 cups of Make Ahead Oatmeal Raisin Cookie Mix with 1/2 cup softened butter and 1 teaspoon vanilla extract. You can do this in a stand mixer or with an electric hand mixer, but it is easy to do by hand with a wooden spoon. If you mix this by hand, it will take approximately 4-5 minutes to combine. The oats require using a bit more "elbow grease" than if you were just mixing in flour. Once the butter and extract are well combined with the mix, add 1 large egg and mix well again until fully incorporated, which takes about 2 minutes. Using a tablespoon, scoop the rounded cookie mixture on to a parchment-lined baking sheet, placing the scooped amounts two inches apart. Bake in a 350°F oven (See RECIPE NOTES below) for approximately 12-14 minutes until the edges are golden brown. Remove from the oven, allow the cookies to cool slightly on the baking sheet, and then transfer to a cooling rack to cool completely.
- Preheat your oven to 375°F. In a large bowl, mix 2 1/4 cups of Make Ahead Peanut Butter Cookie Mix with 1/2 cup of softened butter and 1 teaspoon of vanilla extract. You can do this in a stand mixer or with an electric hand mixer, but it is easy to do by hand with a wooden spoon. If you mix this by hand, it will take approximately 4 minutes to combine. Once the butter and extract are well combined with the mix, add 1 large egg and mix well again until fully incorporated, which will take about 2 minutes. Next, add 1/2 cup peanut butter (smooth or chunky) to the mixture and mix well until the peanut butter is thoroughly incorporated with the mixture, which takes about 2 minutes. (If you prefer, you can substitute with another "nut" butter such as almond butter.) Using a tablespoon, scoop the rounded cookie mixture on to a parchment-lined baking sheet, placing the scooped amounts three inches apart. Using the tines of a fork, slightly flatten each round of cookie dough with a hash mark. (
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