<p>A friend just recently bought a couple of packages of Betty Crocker chocolate chip cookie mixes where you just need to add an egg and some butter, mix, and bake and invited me and some friends over to try them out. </p>
<p>Results were good, but a bit too sweet.</p>
<p>He’s thinking of buying Duncan Hines’ chocolate chip cookie mix as it’s on sale atm. Are there any differences in sweetness between the two cookie mixes? Just wondering.</p>
<p>Also, is there a way to dampen the sweetness by adding something to dilute the sweetness like flour or water? Am more clueless on this than he is as I don’t have much of a sweet tooth myself. </p>
<p>To be honest, many of these processed foods are full of sugar or sugar type products. The best bet is to make them from scratch so you can control the outcome. And I really don’t think it’s that much more work. </p>
<p>But if he insists on mixes, try Toll House. That’s my DH’s favorite. They are already prepared-are in a package in little squares which you just plop on the pan.</p>
<p>I’ll be honest. We buy the $1 Betty Crocker peanut butter cookie mix all the time. $1, one dozen cookies, Just enough to have and be gone in a couple days. (For the record, I am mostly a from scratch cookie baker. ) but here’s what we do. Mix the peanut butter cookie as directed. Add a handful of chocolate chips, a couple spoons of natural peanut butter (or whatever you have) and some finely chopped pecans. Bake as directed. Eat 2 with a cold glass of milk. :)</p>
<p>If the mix is too sweet, what would be good solutions to dilute it? </p>
<p>Would adding flour/water work? </p>
<p>Another friend in that social circle who makes his own soymilk using a machine suggested using the leftover soypulp. Does that idea have any merit? Especially considering the soypulp squeezed practically dry seems to stick/suck moisture out of anything it touches. </p>
<p>Ugh. That sounds disgusting! The perfect recipe for chocolate chip cookies is on the back of the tollhouse cookie package. According to Cooks Illustrated they taste even better if you let the dough rest for 14 hours. I’m sure you could also wrap them up tight and put them in the fridge or freezer for a while and cut off slices.</p>
<p>I wouldn’t add flour or water. I think adding peanut butter gives it more depth. Still rich but in a different way - not so sugary sweet. But I would rather have one good richly flavored cookie than 3 sugary or bland cookies. </p>
<p>Sometimes adding the slight saltiness of nuts also can help cut the sweet.</p>
<p>Wise words…and really not any harder to make than the mix. I’m guessing you have to add eggs and butter anyway. It takes less than a minute to measure dry ingredients and you can customize so much easier. Try it, you’ll like it. </p>
<p>Clearly the consensus here and probably nationwide is that the Tollhouse recipe is quite good. But that is not the OP question!!! And are we seriously telling OP to stay away from the sugar in the “processed” mix and instead use the Tollhouse recipe that uses oodles of sugar/brown sugar and plenty of butter (or shortening??)</p>
<p>Some baking recipes substitute applesauce for the fat…unsweetened variety. But that wouldn’t make it less sweet. Hmmmm…how about using non fat plain yogurt instead of butter? The tangy flavor might offset the sweetness?</p>
<p>Using butter is not the problem unless one is eating gobs of it every day. The point of using a from scratch recipe is that you can modify it. There’s no reason to use tons of sugar if you don’t like too much sweetness. You can probably use half the recommended sugar or even less and still get a great cookie. When you use a mix, you’re stuck with the sugar. Make it from scratch and you can control how much of the “bad stuff” which goes into it.</p>
<p>Agree that the recipe on the package is ideal. The soy thing sounds
gross and the cookie dough is sticky enough as it is. If time is an issue just buy the tube thing of pillsbury or toll house cookies that are in the fridge section of the store. It’s quite good. Try putting it on a plate and zapping for 20 seconds or so in the microwave. Yummmmm </p>
<p>I recently made the Toll house from scratch and my D and I decided we like the pre-made Toll house squares better. Hard to admit those processed additives do make them taste better IMO. AND less clean up! </p>
Absolutely. I don’t eat cookies that often, but when I do eat them, I want them to be delicious and decadent. If I want a healthy dessert I’ll make a fruit salad, or slice oranges and pour a little liqueur on them. I save desserts for weekends and eat very healthily during the week.</p>
<p>According to the Cake doctor web site you can safely add a 1/2 cup of flour to a packaged cake mix. From my baking experience I would say that cookie mix would be just as forgiving. If you want to cut the sweetness a bit more by putting in around a cup of flour, you also need to add a proportional amount of shortening/oil/butter, at least a tablespoon, 2 tablespoons of water and I’d say a half teaspoon of baking powder.</p>
) but here’s what we do. Mix the peanut butter cookie as directed. Add a handful of chocolate chips, a couple spoons of natural peanut butter (or whatever you have) and some finely chopped pecans. Bake as directed. Eat 2 with a cold glass of milk. :)</p>