Ok, I love cookies. And we all know that going GF means going without good ones. Sure, I’ve found a few in a box that are so-so. And Cookies From Home in Tempe, AZ makes a great cookie dough you can freeze-I just wish it wasn’t $10 for a batch. Makes it a special occasion only treat.
But I found a new boxed cookie recipe with promise. Once again, tweaking it makes all the difference. By all means, try it with the directions on the box, then try it my way. I’ve been working on trying to find an easy way to make cookies to bring with me on occasions and are GF-not an easy combo. But, dear chef, here they are…
GF Cookies with Extras
1 box Betty Crocker gluten-free chocolate chip cookie mix (see photo below)
1 stick butter (1/2 cup) softened
1 Tbs raw/virgin coconut oil
1 Tbs brown sugar
1 cup golden raisins
1 cup candied pecans
1/2 cup white chocolate chips
1. Mix all ingredients together.
2. Split mixture in half. Make two logs and wrap in plastic wrap.
3. Place in freezer for about 30 minutes.
4. Preheat oven at 350 degrees while mix is in the freezer.
5. Slice frozen dough and place on an ungreased cookie sheet. Cook for 8-10 minutes or until golden brown.
I never said these were good for you, but when you’re craving a cookie, this is it. Omit or add anything you want, dear chef, they are your cookies in the end. The coconut oil helps to keep them moist since GF products seem to get very dry after one day.
I’ve also discovered that freezing the dough makes the cookies a little chewier and less crumbly. You can keep this dough in the freezer and just pull it out and make a few cookies when you need them. Just make sure to freeze it first.
Store in an airtight container and try not to eat them all at once!