Cool Whip Cookies

I saw a link to these cookies the other day on Facebook and thought, “Hey! I have all those things! I should try it out!” So I did. These are the easiest cookies in the world to make with only 3 ingredients. THREE: Cool Whip, cake mix, and eggs. Ok I lied. There’s 4 if you coat them in powdered sugar. Details details.

Now, I used yellow cake mix because it was all I had on hand. This wouldn’t be my first choice if I were to go choose a box of cake mix at the store. I think red velvet or chocolate or lemon would be awesome. Don’t get me wrong though… good ol’ yellow cake mix turned out fabulous as well.

I slightly underbaked my cookies because I hate it when they get dried out. This resulted in a flatter but chewier cookie. I think if you let them go another minute or two more they’d be more fluffy. Anyway, I was pleasantly surprised by this last-minute cookies-on-a-whim recipe I found. I’m excited to try out other flavors!

p.s. You have to pronounce “Cool Whip” like this:

• 1 (18 1/4 ounce) box cake mix (any flavor)
• 1 (8 ounce) container Cool Whip (thawed)
• 1 egg
• 1/2 cup powdered sugar (for rolling)

Combine cake mix, Cool Whip, and egg in a large bowl and beat until well combined (dough will resemble thick marshmallow and may be refrigerated to make it easier to work with).Using a cookie scoop (about 1 rounded tablespoon), drop cookie dough into bowl of powered sugar and roll to coat. Place evenly spaced on a baking sheet lined with parchment paper. Bake at 350°F for 10-12 minutes. Allow to cool for a few minutes before removing to cooling rack. Makes about 2 dozen cookies.

 

The Best Oatmeal Raisin Cookies

I can’t believe I’ve never posted this recipe. These are by far the best oatmeal raisin cookies I’ve ever made. I know oatmeal raisin normally comes in a distant second (or third or fourth) to chocolate chip, but it’s actually my favorite kind of cookie, which made me quite particular in choosing my favorite recipe. These are crunchy on the outside, soft and chewy on the inside, with just the perfect amount of raisins. Please don’t ruin these cookies by using chocolate chips instead of raisins. It makes my soul die a little.

p.s. I noticed these were spreading a little too fast at the suggested baking temp so I took mine down to 325°F and it was perfect.

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Chewy Chocolate Chip Cookies

Are you on a quest for the perfect chocolate chip cookie? Have you made batch after batch of cookies and been disappointed by mediocre results? Are you sick of flavorless, flat, crispy cookies that bear no resemblance to that perfect cookie your stomach so desperately craves? Well look no further. This is the cookie you’ve been looking for. I know, because I was once like you. So many complicated or terrible recipes. Recipes where the butter has to be softened just so or sugar and fats creamed perfectly. You will not find that here. This is the ultimate chewy chocolate chip cookie. And not only is it the most delicious cookie, it is also virtually fool-proof. I dare you to prove me (and America’s Test Kitchen) wrong…

p.s. I think these taste even better with 3/4 tsp. of salt instead of the 1/2 tsp. the recipe calls for.

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Peanut Butter Cookies

I grew up on these peanut butter cookies and they’re the only peanut butter cookies I really like. They are so moist and soft and incredibly delicious. Plus there’s only 4 ingredients! Whenever I need some cookies fast, this is the recipe I make because I can be completely done  making them in a half hour (baking included!). The only trick to making these is to make sure you don’t bake them too long, otherwise they’ll be dry. I take them out of the oven when they barely start to get golden brown and/or when the tops start cracking.

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