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cake batter cookies - Page 4

post #46 of 55
luv2bake6, I've never had them come out hard or with a hollow center... Can you save them by squirting a filling in them?
Which recipe are you using?
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post #47 of 55
Yumm Yumm.
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post #48 of 55
I was using the first recipe that debi graciously shared (the one with the brown sugar).
post #49 of 55
all of these sound so good!
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"Laughter is the best gift that God gave us" From the queen of butter, Paula Deen.
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post #50 of 55
great thread my next batch of cookies will be the cake batter cookies

Indydebi--Do you use a specific brand of cake mix Duncan Hines etc.,
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ckckhome "Visions of cakes dancing in my head"
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post #51 of 55
Quote:
Originally Posted by ckckhome

great thread my next batch of cookies will be the cake batter cookies

Indydebi--Do you use a specific brand of cake mix Duncan Hines etc.,


Betty Crocker for the lemon. The best mix for the chocolate was the Walmart brand "Great value" but they dont' carry that anymore.
post #52 of 55
My son was recently diagnosed with tons of food allergies, icon_surprised.gif so I pretty much have to make all his food from scratch, or scrutinize the labels. I'm so glad I read this thread! I have a gluten free cake mix sitting in my pantry. I'm going to make him some cake mix cookies tomorrow. They might not taste as good, but he doesn't know that.
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A woman is like a tea bag- you never know how strong she is until she gets in hot water.
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post #53 of 55
Indy, I made the recipe for lemon cookies but they went so flat and stuck it all one to another, follow the recipe as you said but I didn't freeze the dough, what I did wrong?
post #54 of 55
did you see the correction? It's 1/2 cup p.sugar, not 1 cup, plus some extrsa for rolling the dough balls.
post #55 of 55
Quote:
Originally Posted by HowCoolGomo1

Quote:
Originally Posted by indydebi

aauugghhh!!! my fault! my fault!

It's only 1/2 cup p.sugar in the batter, not one full cup! icon_cry.gificon_cry.gif

I was reducing the recipe from my commercial recipe (I used a min of 6 cake mixes when I made a batch of these!) and I did the math wrong on the p.sugar!

I am SO sorry!!!

When I'd make these dough balls and freeze them, they wouldn't spread as much, but I'm betting my screw up in the measurement was a contributing factor!

Add'l note ..... when I take them out of the oven, I bang the cookie sheet on the counter to really flatten them.



NO not all your fault. I misread the amount of p sugar. I put in an entire pound.

I also might not have creamed the butter enough.

Good news, they have been tried out on 3 different people and they are still a hit. My adults wants my mistake drizzled with bitter chocolate, so hopefully a brand new cookie for everyone. I'll let you know after tonight's party when they will be consumed by all sorts of people.

MaryAnn



There is an English cookie called Grantham Gingerbreads - they have a huge amount of sugar in them and rise up and become hollow like this. Must be something in the amount of sugar. Haven't made them in years but now I'm thinking about making a batch and adding some new flavours. Thanks for the jogging my memory!
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