1. You'll need 1 stick of butter and one large egg**. Salted butter is fine. That's what I use. Unsalted is fine, as well -

no need to make any adjustments in the mix! 

2. Get together your mixing bowl and hand mixer or

use a stand mixer. Either one will work. 

3. Open your mix! And take out the two little bags of sugars. Put these into your mixing bowl, along with the stick of butter, and mix away on medium speed! Mix until you don't see anymore butter. :)

4. Add your egg (or flax egg). Now mix on low to start, then to medium speed until it looks a little bit like frosting. (Longer mixing makes a cakier cookie.) It will be kind of fluffy and that's what you're going for. This takes about 30 seconds. 

5. Add in your mix! Mix on low to start so you don't splatter the flour everywhere. Then increase the speed to medium until everything is incorporated. Usually the dough will gather around the beaters. This is pretty much what you want. If it's very hot out, your dough

might be a little softer. Don't overmix your dough.

It takes less then a minute to mix it all together. 

6. Take your dough out of the bowl. You can use a silicone spatula to scrap as much dough out of the bowl as possible. Pat the dough into a smooth round, flat shape about 2 inches thick. You can bake it now, or put it in the fridge for later. The longer you keep it befor baking, the deeper and richer the flavor. Bring it to room temperature before baking if you put it in the fridge. You can also

put it in the microwave for 10 seconds.

Don't let it get too soft!

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​*Regular and Gluten Free use butter and an egg. Vegan and Vegan Gluten Free use vegan "butter" and flax seed "egg". My recipe uses Earth Balance vegan sticks. I can't guarantee the same results with any other vegan butter alternatives. 

**For Vegan and Vegan Gluten Free Mixes - take out the flax seed bag, pour into a small bowl and add 3 tablespoons of water - a measuring tablespoon, not a household tablespoon. 

Let it set for a minute until it forms a soft gel. Add in when an egg is added in the recipe above.

It will a very "gooey" mixture.

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Baking!

1. Set your oven to 375 degrees and

very lightly butter or spray your baking sheet. 

2. Form the dough into 1 and a half inch balls.

Make them nice and smooth.

Press flat to 1 inch, or less for larger cookies. 

3. Place them on your baking sheet about 2 inches apart. The mix will make about 1 and a half dozen cookies of this size.

Scale up or down for bigger or smaller cookies.

Baking time usually stays the same. 

4. Bake for 10 minutes. (See next section below) 

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How Do you Know They're Done?!

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I always check my cookies at 10 minutes to see if they need extra time. I look for moisture on the cookie tops. I also take a silicone spatula and round up the edges at this point, if they need it. You can increase baking time by 25 seconds or 45 seconds if they need more time. Seconds make a difference! ​Sometimes the center will rise up and the edges will appear firmer. This is great! Take them out of the oven.

But cookies don't always do this so don't worry if they don't. 

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Add Ins, Add Ons

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Anything you see baked into the tops of my cookies are added on before baking. Sometimes the cookies are pressed flatter before things are added: like Oreos, Milky Way or Snickers. Other times, the cookie dough ball is pressed into the add on, like walnuts, m&m's and Heath Bits. I don't usually add anything in to my dough batter, but you feel free to be creative! The baking time won't change. 

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Finally ... Enjoy! 

Please tag me on Instagram and Facebook if you take any pics of your cookies! I would love to see them! Any questions, email me at CathysCookieKitchen@gmail.com 

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