Another great short cut compliments of Pamela’s. GFCF, but with a bit of soy in the chunks of chocolate, these are my son’s favorite cookies, bar none. Using a mini-ice cream scooper makes beautiful, uniform cookies every time.
Prep time: 5 minutes
Total time: 22 minutes
Yield: about 2 dozen cookies
Special equipment: mini ice cream scooper optional
1 package Pamela’s Chocolate Chunk Cookie Mix
1/2 c. room temperature butter (1 cube) or 1/2 c. grapeseed oil (for casein-free)
1 egg
1 tsp. water if necessary
- Preheat oven to 350 degrees.
- Place mix, butter and egg into mixing bowl and mix for 1 minute until well blended. If dough is too crumbly, add water.
- Using mini ice cream scooper, drop onto greased cookie sheet and bake for 17-20 minutes.
- If using grapeseed oil, allow cookies to cool for 5 minute son cookie sheet before transferring to cooling rack.
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