FAQs

  • Question:

    Can I bake different size cookies?

    For 4 dozen 2” cookies, drop dough by teaspoonfuls about 2 inches apart and bake for 8 - 10 minutes or until golden brown.

    For 3 dozen 2 ½” cookies, drop by rounded teaspoonfuls about 2 inches apart and bake for 8 - 10 minutes or until golden brown.

    For 2 dozen 3” cookies, drop dough by rounded tablespoonful about 2 inches apart and bake for 9 - 11 minutes or until golden brown.

  • Question:

    How can I make different textured cookies?

    Thin and crispy cookies: Preheat oven to 375° F. Beat 10 tablespoons butter in large mixer bowl until creamy. Add cookie mix and 1/4 cup granulated sugar slowly, mix well. Add 1 large egg and 1 tablespoon water; beat well to form dough. Drop by heaping teaspoons onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from oven. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

    You may store crispy cookies in either a cookie tin or non-airtight container, unless it’s very humid or rainy- then store them in an airtight container. Don’t store them with cakey or chewy cookies.

    Cakey cookies: Preheat oven to 375° F. Beat 6 tablespoons butter in large mixer bowl until creamy. Add cookie mix slowly, mix well. Add 1 large egg and 1 tablespoon water; beat well to form dough. Drop by heaping teaspoons onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from oven. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. Store in an airtight container.

    Chewy cookies: Preheat oven to 375° F. Beat 1/2 cup (1 stick) butter in large mixer bowl until creamy. Add cookie mix and 2 tablespoons packed brown sugar slowly, mix well. Add 1 large egg and 1 tablespoon water; beat well to form dough. Drop by heaping teaspoons onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from oven. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

  • Question:

    Can I use margarine instead of butter?

    Yes, stick margarine can be used instead of butter. There is no need to soften the margarine.

  • Question:

    Can I use vegetable shortening instead of butter?

    We recommend that 1/4 cup softened butter and 1/4 cup vegetable shortening be used instead of 1/2 cup butter. Follow preparation directions and bake for 7 to 9 minutes or until light golden brown. This will result in a cookie that is a little taller in height. Store in an airtight container.

  • Question:

    Can I use vegetable oil or olive oil instead of butter?

    We do not recommend that oil be substituted for the butter. The cookie appearance, texture and flavor are unacceptable.

  • Question:

    Can I freeze the dough?

    The chocolate chip dough can be frozen in tightly sealed container or heavy-duty resealable freezer bag for up to 8 weeks.

  • Question:

    Can I add nuts to the recipe?

    Yes, chopped nuts can be added to the recipe. Prepare cookie dough as instructed on back panel, adding 1/2 cup chopped nuts with the flour mix. Bake as directed.

  • Question:

    How do I store baked Chocolate Chip Cookies?

    Store in tightly sealed container or resealable plastic bag.

  • Question:

    Can I make Chocolate Chip Pan Cookies or Bars with this Kit?

    Yes. This kit can be used to create pan cookies or bars. Click here for the recipe.

  • Question:

    Can an insulated baking sheet to bake the cookies on?

    Insulated baking sheets are not recommended.

  • Question:

    Is it okay for me to eat the raw cookie dough?

    No. Raw cookie dough should never be consumed.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.