Quote:
Originally Posted by vanillawafer
basic recipe for cookies from cake mix is 2 eggs and 1/2 cup oil or butter. hh mentioned you could melt the butter, is that ok? because if you melt the butter in a normal cookie recipe, they won't turn out right. they'll be flat and spread out. the butter has to be soft, but I don't know in this case.
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usually when you make cookies you don't want to melt the butter, but i figured it would probably be hard for her to mix just half a stick of softened butter into all that brownie mix with just one egg (which is what i suggested). ideally when you make drop cookies (the kind you just spoon out in chunks onto a baking sheet) you want your batter to be pretty stiff or the cookie will spread out a lot. a good way to make sure this happens is to use dark brown sugar in a recipe that calls for brown sugar (like in chocolate chip cookies), always always use butter (not margarine), and to be on the safe side, refrigerate the dough for a little while.
asvi- i hope they turned out alright, no matter what course of action you took
cake and brownie mixes include all the dry ingredients (flour, baking powder/soda, etc.) as well as some of the wet (for example some of them contain milk powder and sugar, which in baking is technically a "wet" ingredient) so that all you have to add is water/eggs/oil (which obviously, they can't incorporate in powdered form). water adds moisture, eggs add richness and glues the batter together, and oil adds the fat that makes it taste good as well as more moisture. so when you're adapting a pre-made mix, just keep in mind what the different add-ins do.