Earlier this year, our culinary expert Swifty was shamed out of the food field after an unaired episode of Master Chef. Rumor has it Gordon Ramsay got so angry with Swifty that they had to scrap the pilot and restart with a brand-new cast.
Since Swifty’s exit, the Scribe has been passing around the chef hat to every member, trying to find someone who could live up to his culinary legacy. Somehow, it has gone so poorly that they gave me another go at the title of MasterChef — I mean, culinary columnist.
This week, I tried two simple cookie recipes that make an easy cookie mix more exciting. Shout out to Betty Crocker for putting together foolproof baking mixes for college students who barely know how to operate an oven, like me.
Peanut Butter Blossom Cookies
Peanut butter blossom cookies. Photo by Zee O’Donnell.
This recipe is a fun and easy twist on peanut butter cookies. My younger sister gave these cookies an “8/10 … unless I give her another one.”
Ingredients:
Betty Crocker Peanut Butter Cookie Mix
3 tablespoons vegetable oil or equivalent
1 tablespoon water
1 egg
Hershey Kisses
Directions:
Mix the cookie mix, vegetable oil, water and egg together, forming your cookie batter. Then, roll the cookie dough into roughly quarter-sized balls.
Evenly space the dough on a cookie pan, roughly two-three inches apart. Bake at 375 degrees for 8-10 minutes.
Remove the cookies from the oven and press a Hershey Kiss into the center of each cookie, then let rest for 2-5 minutes.
Snickerdoodle Cookies
Snickerdoodle cookies. Photo by Zee O’Donnell.
Snickerdoodle cookies are my absolute favorite, but making them from scratch is too difficult and time-consuming. This recipe cuts all the difficult parts, and you still end up with fantastic cookies!
Ingredients:
Betty Crocker Sugar Cookie Mix
1 stick of butter
1 egg
Cinnamon
Sugar
Directions:
Mix the cookie mix, butter and egg together, forming your cookie batter. Then, roll the cookie dough into roughly quarter-sized balls.
Mix the cinnamon and sugar together on a plate or tray. Roll the cookie dough balls through the cinnamon sugar mixture until coated.
Evenly space the dough on a cookie pan, roughly two-three inches apart. Bake at 375 degrees for 12 to 14 minutes.
Remove the cookies from the oven and let them rest for 2-5 minutes.
Making one bag’s worth of the cookie mix took roughly an hour, including baking time. Both recipes were delicious and easy to make!
Graphic by Neako Hallisey.