Easy Cool Whip Cookie Recipe - Real Advice Gal (2024)

FAQs

What is the secret to a good cookie? ›

Realize that most recipes combine the flour and other dry ingredients before adding them to the butter mixture. Raisins, chocolate chips, other "add ins" and, sometimes oats, are added last. Once dry ingredients have been added, don't beat vigorously or overmix. Overmixing can result in tough cookies.

Add the ingredients to the bowl, and begin beating using a metal whisk. Hold the whisk at an angle (roughly 45 degrees) to the bowl and spin your wrist in a circular motion, lifting the whisk up and out of the mixture then bringing it back down to the bottom of the bowl.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Adding too little butter can cause the cookies to be tough and crumbly. You should use unsalted butter to control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly. Sugar sweetens the cookies and makes them an enticing golden brown.

You may notice visible pockets of flour, streaks of butter, or uneven coloration. When overmixed, though, cookie dough will feel dense, greasy, heavy, and warm. It may be tough to roll out or work with, just like overmixed pie dough.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Generally speaking, you should chill your cookie dough before baking it. But for how long? You want to give it at least 2 hours to chill through.

Should you beat eggs before adding to cookie dough? ›

Adding eggs, one at a time

After creaming together butter and sugar, the next ingredient in many cookie recipes is eggs. They should be added one at a time, each one thoroughly beaten in before the next is added, to allow the creamed butter/sugar mixture to most effectively retain its trapped air.

Based on what these results demonstrated for this chocolate chip cookie recipe, for crispier cookies, aim for a 16-hour rest period or longer, and a shorter rest period for chewier cookies. For a good balance of both textures, a rest period of more than 16 hours works well.

Cool Whip is an American brand of whipped topping manufactured by Kraft Heinz. It is used in North America as a topping for desserts, and in some no-bake pie recipes as a convenience food or ingredient that does not require physical whipping and can maintain its texture without melting over time.

Let's first examine the items that need no explanation: Cool Whip Original contains water, skim milk, and light cream. Easy enough. Next up, there's hydrogenated vegetable oil, clarified on the package via parenthetical to be coconut and palm kernel oils.

Whipping cream “only” has 7 ingredients – with cream and milk as the first two listed. Whereas the first three ingredients listed for Cool Whip® are water, corn syrup and hydrogenated vegetable oil (translation: trans fats!) from a list of 10 ingredients in total.

The best cookies have layers of texture. A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.

Not over baking them.

One way to make sure they always turn out perfectly baked is to set your timer for five minutes less than the recipe states. You want your cookies to be barely browned and not look wet in the center. When you press on them, you should be able to make an indent but it should not feel raw.