I was really leery of this mix. A 17-20 minute baking time...does. not. cut. it. With husbands and small children, waiting that long will simply not work -- Pamela, girl you have got to do something about that! Lol! The back also states "dry and crumbly" as a potential for the mixer stage and crumbly for the hand mixing section. Not so! I use a KitchenAid ProSeries. Did up some soft "real" light unsalted butter, pinch of salt, tbsp water, and 1/4 C Egg Whites. This stuff mixes up incredible. The butter makes the dough so rich! Ive never made cookie dough that came out so that you had such richness of flavor. Like the Betty Crocker Brownie Mix, you could see the individual ingredients -- some small price justification. My six tablespoon cookie test batch was done on the 14 minute mark. I made my regular batch with my Pampered Chef cookie dough baller (roughly big teaspoon, bitty ping pong ball, cat toy size). Done 12 minutes. But I but them back in the extra two to try the crunchiness out. If you size your cookies as I did (without the test batch) you will get exactly two dozen cookies. For the calorie conscious, you can feel a little less guilty eating two after reading the nutritional information on the back of Pamela's box. These are "3 Point" cookies as made on the box, with only 18 cookies in the batch.
The cookie comes out like a cake cookie but has that crispy bottom and top. The chocolate makes it semi-sweet tasting but its still oh so rich...like those brownies, you want a glass of milk even if you're lactose intolerant! No crazy GF textures going on here. You really cant tell the difference between this cooking and a regular flour cookie. I would even go so far as to say triple sifted or cake flour.
Note: I do not like these cookies crunchy. With the cookie dough baller, leave them in for 12 minutes. No longer. Too crunchy and they make you think they are burned-ish even though they taste fine. Keep them cakey/chewy!
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I made the Betty Crocker white cake yesterday. Normally I bake GF from scratch and those mixes results in a much thicker mix, almost like tar. The Betty Crocker stuff was much thinner, more like water, and hence easier to work with. It didn't rise much of course but it was still light and airy and taste and texture was great. I used the Crocker GF frosting. It's really sugary. I don't know if I will be able to eat it all before it goes stale. That's the problem with Type 1 diabetes. Maybe you can come to West Virginia and help me eat it. ;) Well, maybe not. If some strange woman showed up at my door my wife would go crazy. I'll get my wife and kids to help me eat the cake.
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