Cookie Mix Recipe Tips

Mixing By Hand
If you are making this mix by hand you may need to take a break during mixing for just 30 to 90 seconds to let the flours hydrate. Stirring the mix is all you will need to do, and works very well. Be sure to add ingredients as instructed in the recipe.

Electric Mixer
It is easiest to make this mix with an electric mixer (recommended).

Using a mixer, mix for 1 to 2 minutes on medium speed with a paddle attachment until the dough looks like a unified cookie dough that holds itself together and there are no crumbs. Most recipes only need 1 minute to mix fully.

When measuring the purees, puddings, or other thick-liquid ingredients, be sure to level the top of the wet ingredient for accuracy. A little liquid goes a long way in these cookies, and it's easy to add too much.

When instructed by the recipe, combine the cookie mix and wet ingredients until fully incorporated. This will look like a cookie dough when finished. Do not add additional wet ingredients. The flours in this mix need a few minutes to fully hydrate, and the liquids listed in the recipes are enough to make your cookie dough.

So, I think my mix is too dry.
Before you add any additional ingredients to your mix when following the recipe, continue to mix for an additional 2 minutes. If it still feels like the mix is too dry and does not hold together when pressed into a ball in your hands, then add 1/2 teaspoon vanilla extract and mix for one minute longer.

Ooops, my mix is too wet.
You can refrigerate the dough for 30 minutes before forming into cookies and baking, or consider making muffins or snack bars instead of cookies.Hoe

The Cookie Master Mix recipes can all be customized or upgraded with the addition of mix-ins like chocolate, candy, seeds, nuts, and most fresh, dried, or frozen fruits. Frozen fruits will typically release water as they thaw or with a longer mixing time, so be very cautious to only add the recommended amount of wet ingredients when using frozen fruits.

Make a basic recipe with no mix-ins (only add the wet ingredients called for), then split the recipe (just guess at even portions) into the different number of varieties you want to make, for instance: 1/4 recipe with chocolate chips, 1/4 recipe with sunflower seeds, 1/4 recipe with toffee pieces, and 1/4 recipe just rolled in cinnamon sugar. Be sure to divide the total amount of mix-ins for the whole recipe by the same number of portions you're making.

After scooping any recipe of cookie dough into balls, roll in sugar or cinnamon sugar before baking. This is easiest after the dough balls have been refrigerated 15 to 30 minutes, but can be done without refrigeration.

There are two ways to cook:

1. One minute cookie (in the microwave)
   OK, you can’t wait 15 minutes for your delicious cookies? Or, you live in Texas and you don’t want to turn on the oven? Get your cookies 15 times faster! Fill 1 small bread plate with cookie dough (about 1/3 cup of dough should do) and microwave on full power for 45 to 55 seconds, or until done. Be very careful, it’s easy to overcook it in the microwave. Try making this at only 45 seconds the first time. Remove your cookie from the plate while still hot, but after it’s cool enough to handle. Enjoy!
2. Traditional (in a regular ol’ oven)
   Preheat Oven to 350°F, bake your cookies about 1 inch apart on an ungreased baking sheet for 11-14 minutes, based on the recipe instructions and your oven or altitude variances. Let them cool on the baking sheet for 5 minutes before removing to a cooling rack (if they make it this far… mua-ha-ha). Enjoy!

While it can be hard to see when they are or are not fully cooked, you will be able to tell after they come out of the oven. These cookies come out of the oven very puffed up and immediately begin a slow deflation in the first 3 minutes out of the oven. Once the cookies have cooled for about 5 minutes, you should very easily be able to remove the cookies from the baking sheet. If the cookies are gummy on the bottom, leave more than a trace of crumb behind on the cookie sheet where they were removed, or taste strongly of apple sauce, they were undercooked. Add 1 or 2 minutes to the cook time with the next batch.

So you’ve made the cookies (or other goodies) and now you have dried dough in your mixing bowl, or dried cookie remnants on your baking sheet. No problem! This mix easily wipes off after being soaked for a few minutes. Either submerge the mess in water or set a wet rag on the mess for 2 to 3 minutes, and then wipe off. Chocolate may need a little extra coaxing.

Cookie sheets require no cleanup when cookies are baked on aluminum foil. If using a silicone baking sheet, add a few extra minutes of baking time to ensure the cookies bake through.