Cookie Gift Baskets Tip & Recipe Blog

Archive for January, 2010

Imagine the smell of delicious Oatmeal Raisin cookies baking in the oven!  Here’s a great recipe that cuts down on the prep time so you can enjoy that mouth-watering, warm cookie even quicker!

Ingredients

* 1 box Betty Crocker® SuperMoist® yellow cake mix
* 1/2 cup packed brown sugar
* 1/2 cup butter or margarine, softened
* 1/2 cup shortening
* 1/4 cup water
* 1 1/2 teaspoons ground cinnamon
* 1 egg
* 2 cups quick-cooking or old-fashioned oats
* 1 cup raisins

Directions

1. Heat oven to 375°F. In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed 1 minute until smooth. With spoon, stir in oats and raisins.
2. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
3. Bake 10 to 12 minutes (centers will be soft). Cool 1 minute then remove from cookie sheets.

Makes about 6 dozen cookies.

I love peanut butter cookies!  They’re crispy on the outside, chewy on the inside and they just seem to melt in your mouth!

Here are Peanut Butter Cookies with a twist!  These cookies start with a boxed yellow cake mix and end in deliciousness!

Ingredients

* 1 box yellow cake mix
* 1/4 cup packed brown sugar
* 1/3 cup water
* 1 cup creamy peanut butter
* 1/4 cup shortening or vegetable oil
* 2 eggs
* Granulated sugar

Directions

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Makes about 54 cookies

Note: You can always add your favorite chips to jazz up the recipe.

f you have a chocolate cake mix on hand, then you have 1 of the 4 ingredients that make up these delicious cookies! They are so quick and easy to whip up, and they disappear almost as fast as you can make them!

My 2 favorite cake mixes to use in this recipe are Chocolate Fudge and Devil’s Food.

* 1 package Devil’s Food (or other flavor) Cake Mix
* 1/3 cup vegetable oil
* 2 eggs
Granulated Sugar

1. Heat oven to 350 degrees. Mix cake mix, oil and eggs in large bowl with spoon until dough forms.
2. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Makes about 4 dozen cookies.

Variation:
*Add a chocolate kiss to the center of each cookie right after they come out of the oven.

* For an insanely indulgent treat, take 2 cookies straight out of the oven and place them over a bowl of ice cream.

If you’re looking for a delicious and romantic Valentine’s Day Treat, here’s a simply moth-watering idea!  Chocolate covered strawberries can be very expensive, but in just a few easy steps you can make your very own!

Ingredients

• 6 ounces semisweet chocolate (chopped)
• 3 ounces white chocolate (chopped)
• 1 pound (about 20) strawberries with stems

Directions

Wash and dry the strawberries well.

Melt the chocolates in separate bowls in a microwave at half power for 1 minute.  Stir and then heat another minute if needed. Repeat until melted.

Line a cookie sheet with wax paper. Holding the strawberry by the stem, dip the strawberry into the dark chocolate, lift and twist slightly letting any drips fall back into the bowl. Set strawberries on the wax paper. Repeat with the rest of the strawberries. Once you finish dipping the last strawberry, dip a fork in the white chocolate and drizzle over the dipped strawberries (starting with the first strawberry you dipped, so the chocolates don’t blend).

Set the strawberries aside for about 30 minutes until the chocolate sets.