After trying Hungry Girls recipe for Gingerbread cookies, and utilizing prepared cookie mix another recipe last week, I am really digging, what I affectionately call, “Cheater Cookies.”
With today being National Bake Cookies Day, have at it!
makes 28 cookies
- 1 snack size (7.5 oz) package Betty Crocker Chocolate Chip Cookie mix
- 2 Tbsp rolled oats
- 2 Tbsp cup pure pumpkin
- 2 Tbsp unsweetened applesauce
- 2 Tbsp water
- 1/2 tsp vanilla extract
- 1 tsp Splenda Brown sugar
Preheat the oven to 350 to 375 F. Place the rolled oats in a food processor and allow the oats to be finely shredded, about 2 1/2 minutes in the processor. Meanwhile, sift the prepared cookie mix into a large bowl, reserving the chocolate chips. Add all the remaining ingredients, including oats, excluding reserved chips.
Place the chocolate chips in the processor and briefly chop the chips, about 10 to 15 seconds in the processor. Add the chocolate shreds to the batter and fold in.
Using a 1/2 Tbsp measuring spoon, spoon the dough onto parchment paper- lined baking pans and bake about 9 minutes. Transfer to cooling rack and just try to resist.
These were delicious!!! I’m warning you, though, its hard to stop eating them. The day I baked them, I ate like 6! These are probably in my top 3 faves from this year’s baking!
While baking, Frank said, “I want sugar cookies.” He had the pouty lip and everything!
I cheated, again, with Betty Crocker’s Sugar Cookie mix…
- 1 (17.5 oz) bag Betty Crocker Sugar Cookie mix
- 1/4 cup, plus 2 Tbsp unsweetened applesauce
- 2 Tbsp light buttery spread, like Blue Bonnet Light
- 1 Tbsp all-purpose flour
- 1/4 cup liquid egg substitute
- jimmies or sprinkles, if desired
Preheat oven t0 375 F. Thoroughly combine all ingredients and divided among parchment paper-lined cookie sheets. If desired, top with jimmies/sprinkles. Bake for 9 minutes. Transfer to cooling rack and dig in!
For other Cheater Cookies, check out December 17th’s Maple specials!