I'd been curious for a long while about using butter instead of cooking oil in my cake mix cooky recipes. (Try "cookies" in the search field at the upper left.) Rather than use a single-flavor cake mix, I decided on the confetti-ish mix. Interesting contrast between using butter and oil. The process is slightly different with softening the butter first. The buttery cookies came out softer and fluffier than cookies that I used oil instead.
My pixstrip shows the following image areas:
- Softened and slightly stirred butter
- The butter and two eggs
- Blended butter and eggs
- Blended butter, eggs, and cake mix
- Raw dough in pan
- Baked cookies in pan
- Cookies on a cooling rack (some flipped back to right side up)
- Cooky pan(s)
- Pastry blender
- Mixing bowl
- Measuring cup (optional for cracking eggs individually before pouring them into bowl)
- Tablespoon for measuring out cooky dough
- Spatula for scraping dough onto pan
- Cooky spatula to lift and transfer baked cookies
- Cooling rack for baked cookies
- 2 eggs
- 1/3 cup soft butter (2/3 stick)
- 1 box Betty Crocker Rainbow Chip cake mix
- Preheat the oven to 350°.
- Soften the butter in the microwave oven as necessary.
- Combine the butter and eggs.
- Use the pastry blender to stir the cake mix powder into the butter and eggs mixture.
- Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
- Drop the spoon's dough onto the cooky sheet, using the rubber spatula to ease out each lump.
- Bake for about 9 to 10 minutes until the edges are lightly browned.
- Use the cooky spatula for lifting and transferring the done cookies onto cooling rack.
Another time, I'll try making cookies that emulate my "Krusteaz Choco Caramel Squares" from my previous article. However, I'll try making individual round cookies instead of a single slab that I cut up later. Haven't decided whether to use tablespoon/spatula method or use my cooky shooter to dispense the dough.