Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Betty Crocker Cookie Mix

anna34

Recommended Posts

anna34 Enthusiast
anna34
Posted

So I just made the Betty Crocker chocolate chip cookie mix for the first time. I followed the directions exactly and they turned out VERY thin/delicate and crumbly. I can't pick them up without having them fall apart in my hand.

Has anybody else found this to be the case?

Are there any modifications I can make to the mix to make the cookies hold together better?

Is it just wishful thinking that I may one day have a chewy, warm chocolate chip cookie again? :P

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

I've never made cookies from a mix but you can easily make fabulous chewy gluten-free cookies from scratch! I am going for a massage appointment but will try to remember to attach a couple of recipes for you that work very well. My non-celiac husband actually prefers the gluten-free version!

Brenna'sMom Newbie
Brenna'sMom
Posted

I was not impressed with that mix, either. The first words out of my dd's mouth were, "Ugh, Mom, cardboard!"

I can't wait to see your recipes.

freeatlast Collaborator
freeatlast
Posted

I was not impressed with that mix, either. The first words out of my dd's mouth were, "Ugh, Mom, cardboard!"

I can't wait to see your recipes.

I like Betty Crocker's gluten-free brownies, but that's it.

Mizzo Enthusiast
Mizzo
Posted

I like Betty Crocker's gluten-free brownies, but that's it.

Ditto

Darn210 Enthusiast
Darn210
Posted

I like Betty Crocker's gluten-free brownies, but that's it.

Triple-O . . . :huh: . . . :lol:

The yellow cake mix is OK for cupcakes only (made in cake-form turns out very dry). . . but mine from scratch are way better. The cookies were so-so . . . OK in a pinch . . . but once again, mine from scratch are way better.

I think it comes down to the grind of the flour they use. I try to use flours/mixes with finer ground flour and it makes a huge difference in end-quality.

Darn210 Enthusiast
Darn210
Posted

Anna,

Did your dough seem dry and crumbly? . . . then I would add a little more butter. If your dough seemed OK (I know, kind of hard to really tell) and then the cookies just seemed to spread way too much during the cooking process, then cut back a little on the butter and/or you might try refrigerating the dough.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

OK - back from massage. This is one of the recipes I make regularly...my favourite. Must type the other one as it is in a book.

Open Original Shared Link

anna34 Enthusiast
anna34
Posted
  • Author

Thanks for the replies everyone! I remain hopeful. :) I will try making the cookies from scratch. They look delicious!

I enjoy baking, but don't always have a lot of time to do it. (I have to spend more time cooking now as I'm sure many of you can appreciate.)

Good to hear that the brownie mix is worthwhile. I bought one of those too.

modiddly16 Enthusiast
modiddly16
Posted

weird, i love all the Betty Crocker mixes, while the cookies are a bit crumbly..we've never had issue with them being thin! Sorry it didn't work out for you!

krystynycole Contributor
krystynycole
Posted

Love the chocolate cake mix and brownies. The yellow cake is not really worth it and the cookies I don't even buy! I have never been able to make the cookies right. My mom and husband have all tried as well. I stick to making homemade peanut butter cookies. 1 egg, 1 cup pb, 1 cup brown sugar. Roll into balls and add chocolate on top :) I loved these before going gluten-free!

love2travel Mentor
love2travel
Posted

Thanks for the replies everyone! I remain hopeful. :) I will try making the cookies from scratch. They look delicious!

I enjoy baking, but don't always have a lot of time to do it. (I have to spend more time cooking now as I'm sure many of you can appreciate.)

Good to hear that the brownie mix is worthwhile. I bought one of those too.

They are awesome! No need for any mixes.... :P

wjp Newbie
wjp
Posted

The trick to using Betty Crocker mixes is to always use 1 extra egg. I did this to the cookie mix and it turns out great. Also I use their yellow cake mix for the base for many recipes. They have an awesome banana bread recipe on their website. I put in 1 extra banana but use the recipe as is from there. Have tried many of their recipes on www.bettycrocker.com/glutenfree and each one is really good. No one can even tell the banana bread is gluten free - have taken it to several functions and someone always comments how good the banana bread is. Good luck!

freeatlast Collaborator
freeatlast
Posted

The trick to using Betty Crocker mixes is to always use 1 extra egg. I did this to the cookie mix and it turns out great. Also I use their yellow cake mix for the base for many recipes. They have an awesome banana bread recipe on their website. I put in 1 extra banana but use the recipe as is from there. Have tried many of their recipes on www.bettycrocker.com/glutenfree and each one is really good. No one can even tell the banana bread is gluten free - have taken it to several functions and someone always comments how good the banana bread is. Good luck!

Someone else on this board, can't remember who, always adds a small pkg. (3 oz?) of cream cheese to Betty C.'s mixes and says it makes them good.

sa1937 Community Regular
sa1937
Posted

Someone else on this board, can't remember who, always adds a small pkg. (3 oz?) of cream cheese to Betty C.'s mixes and says it makes them good.

I've seen that, too, but don't remember who posted it. A lot of the Cake Mix Doctor's gluten-free recipes use instant pudding mix. Or I've seen sour cream, etc. Guess it would be to add moisture as some of these cakes dry out quickly.

jenngolightly Contributor
jenngolightly
Posted

So I just made the Betty Crocker chocolate chip cookie mix for the first time. I followed the directions exactly and they turned out VERY thin/delicate and crumbly. I can't pick them up without having them fall apart in my hand.

Has anybody else found this to be the case?

Are there any modifications I can make to the mix to make the cookies hold together better?

Is it just wishful thinking that I may one day have a chewy, warm chocolate chip cookie again? :P

The first time I made them, they crumbled. I think it was because I melted the butter. Now I add room temperature butter - and maybe a little extra until the batter becomes creamy - like regular cookie batter. If the batter is crumbly, the cookies are crumbly. But don't add too much, because you have to roll them into balls. The balls should stick together, not crumble and not fall out of shape.

We love them. Easy to make and quickly disappear.

Remember, for all cookies, if you want them soft for the next day, cook them until the edges are brown, but the bottoms shouldn't be too brown. Just between undercooked and perfectly crisp - otherwise, you'll have crusty, crumbly 2 day old cookies.

larry mac Enthusiast
larry mac
Posted

I've made them enough times to learn the tricks, so to speak, and I love 'em. I add a couple different types of chocolate chips, and lots of pecan and/or walnut pieces. I made gluten-free CC cookies for several years from scratch, and yes, of course they can be better. But it's more time consuming, and labor intensive. You can whip these up fairly quickly.

First off, it's imperative to get the dough consistency right, just as in all gluten-free baking. I've found these need a pretty stiff dough, but a dough, not dry or crumbly. I use large eggs, and real butter. Then, refrigerate the dough. It will keep the cookies from over spreading too rapidly, and will result in a fatter, softer middle.

I like a crispy, breaks off and melts in your mouth cookie. So I bake mine a little longer. These are extremely difficult to keep crispy. After cooling completely on a wire rack, you need to store in heavy duty (more expensive) plastic containers with the O-rings, and locking lids. Not your normal tupperware containers. Otherwise, they will be soft the next day, no matter how long you baked them.

Regardless whether they're soft or crispy, I heat them in the microwave for about ten seconds, just enough to melt the chocolate chips. Yumm!

That's my story. best regards, lm

heathen Apprentice
heathen
Posted

I was having the same issues with the cookies being too crumbly. Now I blend the mix VERY WELL with a hand-held pastry blender (like you would use for from-scratch pie crusts). Once the dough is very formed, which takes about 5 minutes of blending, I form the small dough balls by hand. Have had GREAT success. Most of my non-gluten-free friends assume that they are "regular" cookies.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. sc'Que?
      - sc'Que? commented on Celiac.com Sponsor: Review's article in Product Reviews
      1

      Bold Taste, No Alcohol & Crafted to Remove Gluten: Daura Non-Alc Beer Takes Alcohol-Free Beer to the Next Level

      @Daura Damm: Can we get a gluten-free Imperial Oatmeal Stout, please? Please?!?
    2. Mari
      - Mari replied to Jmartes71's topic in Related Issues & Disorders
      21

      My only proof

      I think, after reading this, that you areso traumatized by not being able yo understand what your medical advisors have been what medical conditions are that you would like to find a group of people who also feel traumatized who would agree with you and also support you. You are on a crusade much as the way the US Cabinet official, the Health Director of...
    3. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Related Issues & Disorders
      21

      My only proof

      Thus has got to STOP , medical bit believing us! I literally went through 31 years thinking it was just a food allergy as its downplayed by medical if THEY weren't the ones who diagnosed us! Im positive for HLA-DQ2 which is first celiac patient per Iran and Turkey. Here in the States especially in Cali its why do you feel that way? Why do you think your celiac...
    4. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      44

      Supplements for those Diagnosed with Celiac Disease

      @Scatterbrain, Thiamine Vitamin B1 and amino acid Taurine work together. Our bodies can make Taurine from meats consumed. Our bodies cannot make Thiamine and must consume thiamine from food. Meat is the best source of B vitamins like Thiamine. Vegetarians may not make sufficient taurine since they don't eat meat sources of taurine...
    5. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      21

      My only proof

      @Jmartes71, I went to Doterra's site and had a look around. The Doterra TerraZyme supplement really jumped out at me. Since we, as Celiacs, often have digestive problems, I looked at the ingredients. The majority of the enzymes in this supplement are made using black mold, Aspergillus! Other enzymes are made by yeast Saccharomyces! Considering...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,545
    • Most Online (within 30 mins)
      7,748
    PatientOne
    Newest Member
    PatientOne
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Mari
      My only proof

      By Mari · Posted

      I think, after reading this, that you areso traumatized by not being able yo understand what your medical advisors have been  what medical conditions are that you would like to find a group of people who also feel traumatized who would agree with you and also support you. You are on a crusade much as the way the US Cabinet  official, the Health Director of our nation is in trying to change what he considers outdated and incorrect health advisories. He does not have the education, background or experience to be in the position he occupies and is not making beneficial decisions. That man suffered a terrible trauma early in his life when his father was assonated. We see now how he developed and worked himself into a powerful position.  Unless you are willing to take some advice or  are willing to use a few of the known methods of starting on a path to better health then not many of us on this Celiac Forum will be able to join you in a continuing series of complaints about medical advisors.    I am almost 90 years old. I am strictly gluten free. I use 2 herbs to help me stay as clear minded as possible. You are not wrong in complaining about medical practitioners. You might be more effective with a clearer mind, less anger and a more comfortable life if you would just try some of the suggestions offered by our fellow celiac volunteers.  
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      Thus has got to STOP , medical bit believing us! I literally went through 31 years thinking it was just a food allergy as its downplayed by medical if THEY weren't the ones who diagnosed us! Im positive for HLA-DQ2 which is first celiac patient per Iran and Turkey. Here in the States especially in Cali its why do you feel that way? Why do you think your celiac? Your not eating gluten so its something else.Medical caused me depression. I thought I was safe with my former pcp for 25 years considering i thought everything I went through and going through will be available when I get fired again for health. Health not write-ups my health always come back when you're better.Im not and being tossed away at no fault to my own other than shitty genes.I was denied disability because person said he didn't know how to classify me! I said Im celiac, i have ibs, hernia, sciatica, high blood pressure, in constant pain have skin and eye issues and menopause intensified everything. With that my celiac nightmare began to reprove my disregarded disease to a bunch of clowns who think they are my careteam when they said I didn't have...I feel Im still breathing so I can fight this so no body else has to deal with this nightmare. Starting over with " new care team" and waisting more time on why I think I am when diagnosed in 1994 before food eliminated from my diet. P.s everything i went through I did write to medical board, so pretty sure I will continue to have a hard time.
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      @Scatterbrain, Thiamine Vitamin B1 and amino acid Taurine work together.  Our bodies can make Taurine from meats consumed.  Our bodies cannot make Thiamine and must consume thiamine from food.  Meat is the best source of B vitamins like Thiamine.   Vegetarians may not make sufficient taurine since they don't eat meat sources of taurine.  Seaweed is the best vegetarian source of taurine. Vegetarians may not consume sufficient Thiamine since few veggies are good sources.  Whole grains, legumes, and nuts and seeds contain thiamine.  Many of these sources can be hard to digest and absorb for people with Celiac disease.   You may find taking the forms of thiamine called Benfotiamine or TTFD (tetrahydrofurfuryl disulfide) and a B Complex will give the benefits you're looking for better than taurine alone.  
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      @Jmartes71, I went to Doterra's site and had a look around.  The Doterra TerraZyme supplement really jumped out at me.  Since we, as Celiacs, often have digestive problems, I looked at the ingredients.  The majority of the enzymes in this supplement are made using black mold, Aspergillus!  Other enzymes are made by yeast Saccharomyces!  Considering the fact that Celiac often have permeable intestines (leaky gut syndrome), I would be very hesitant to take a product like this.  Although there may not be live black mold or yeast in the product, the enzymes may still cause an immune system response which would definitely cause inflammation throughout the body.   Skin, eyes, and intestines are all made from the same basic type of cells.  Your skin on the outside and eyes can reflect how irritated the intestines are on the inside.  Our skin, eyes, and intestines all need the same vitamins and nutrients to be healthy:  Vitamin A, Niacin B3 and Tryptophan, Riboflavin B2, Biotin B7, Vitamin C, and Omega Threes.  Remember that the eight B vitamins work together.  Just taking high doses of just one, vitamin like B12, can cause a deficiency in the others.  Taking high doses of B12 can mask a Folate B9 deficiency.  If you take B12, please take a B Complex, too.  Thiamine B1 can be taken in high doses safely without toxicity.  Thiamine is needed by itself to produce energy so every cell in the body can function, but Thiamine also works with the other B vitamins to make life sustaining enzymes and digestive enzymes.  Deficiencies in either Niacin, Vitamin C, or Thiamine can cause digestive problems resulting in Pellagra, Scurvy, and Gastrointestinal Beriberi.   If you change your diet, you will change your intestinal microbiome.  Following the Autoimmune Protocol Diet, a Paleo diet, will starve out SIBO bacteria.  Thiamine keeps bacteria in check so they don't get out of control as in SIBO.  Thiamine also keeps MOLDS and Yeasts from overgrowth.   Menopause symptoms and menstrual irregularities are symptomatic of low Vitamin D.   Doctors are not as knowledgeable about malnutrition as we need them to be.  A nutritionist or dietician would be more helpful.   Take control of your diet and nutrition.  Quit looking for a pill that's going to make you feel better overnight.  The Celiac journey is a marathon, not a sprint.   "Let food be your medicine, and let medicine be your food."
    • RUKen
      Are Lindt chocolate balls gluten free?

      By RUKen · Posted

      The Lindt (Lindor) dairy-free oat milk truffles are definitely gluten-free, and (last time I checked) so are the white chocolate truffles and the mint chocolate truffles. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.