Cool Whip/Cake Mix Cookies for Adults (Hint: I made two variations. Butter Rum here, and Decaf Cookies in the February issue of Rifle Loony News. Plus, what’s elevation got to do with it–and why don’t cookie recipes just say ‘cook 10 minutes?’)
So what are you up to these days? In our neck of the woods ice fishing has already begun rather tentatively with safe ice only in the shallow end of our lakes. But the weatherman is predicting several days of ice thickening weather. Today, tomorrow—as long as I can see ahead—we’ll be below zero at night, sometimes double digits below zero, and below zero for our highs. The guys will be driving their pickups out on the ice soon.
But for right now, it’s just a bit too cold to sit on an ice cube in one of the windier parts of Montana. At least for very long. So I suggest taking an afternoon to prep for better ice fishing days. Make a Fresh Jalapeño & Curry Jerky recipe made with either venison or wild bird (or a piggy jerky recipe that tastes like bacon? I posted the former Jan/2020 on this blog; the latter is in Stalking the Wild Jerky. Brats? Did you get a bear last hunting season? Or a slightly off elk or mule deer? They all make great brats. (I posted a brat recipe on the blog last June, that can use venison or good bear meat, but winter’s a better time to make sausage. And a cooked brat with sweet relish and mustard would be a real pick-me-up mid-day on the ice.
Some hearty venison soup—there’s a couple right here on my blog to choose from—and out on the ice, that thermos of hot soup will keep you going. FYI, while your favorite venison soup recipe is bubbling away on the stove, make one of the easiest cookies recipes ever invented. (Yes, a cookie or two will keep you going too.)
These cookies were all over the internet for a while. I found them just as I was packing up Christmas presents for my youngest nephews, but there was still room in the priority box, so I decided simple is good, and whipped up a quick batch of these Cool Whip Cookies. They loved them, me not so much. Yeah they were sweet, and they shipped well, but I wanted something more. At first I thought chocolate with maraschino cherry juice. But a funny thing happened at Bob’s Thriftway, our local very good grocery store: He had rum extract, just a couple of feet to the right of the maraschino cherries. I knew I had butter flavor sprinkles at home, in the fridge, that would just go rancid if I didn’t use them soon. Butter rum, yum. And of course once you start messing with something, it has a life of its own. The second batch of cool whip cookies got a very healthy dose of decaf coffee crystals. I’ll get to the maraschino/chocolate someday, but right now the winner for the adult-est Cool Whip/Cake box cookie is decaf; it’s not as sweet as these Butter Run Cookies, but it intensely caf-flavored, and somehow makes me warmer. (Use caffeinated crystals if you need your eyes opened or are planning a long day at the lake, or driving.
If you’re looking for venison or bear, wild pig or turkey jerky recipes:
Venison, bear, wild pig, waterfowl or turkey sausage recipes:
Here’s the Butter Rum recipe; the Decaf cookies are the Cookie Corner selection in the February 2021 Rifle Loony News: https://www.riflesandrecipes.com/product/rifle-loony-news-membership/
Butter Rum Cookies
Whenever I make a new cookie, I mix the recipe as written, then bake two cookies as directed. (One for me and one for John.) First thing I look for is, Is it done enough. Is it done too much. If necessary, I put another two in the oven and adjust the time. By the time the second two are in the oven, the cookies are cool enough to eat. So second test is taste. Baking experts say cookies aren’t affected by altitude, but ovens vary. And people are different. When John is helping form cookies to be baked, he always makes them bigger than I do. That’s why cookies, as simple as they are end, up with cooking times of 10-13 minutes. And why the number of cookies varies.
Makes 24-36 cookies
- 1 large egg
- 8 ounce tub original Cool Whip
- 2 tablespoons rum extract
- 1 box white cake mix (16.5 ounces)
- ⅛ teaspoon butter flavor sprinkles
- Preheat the oven to 350F. This is a very sticky dough, so mix all the liquids first: break the egg, mix yolk and white together a bit with a fork, then combine with the cool whip and rum extract by hand and get them well mixed. Then add the cake mix. As I said, it’s a sticky, sticky, gooey dough.
- With a teaspoon in each hand, shape the dough into 1 – 2 inch balls, and place on a parchment-lined cookie sheet; Before putting them in the oven, dampen your index finger a bit, and gently flatten the tops of the cookies a bit so the butter flakes don’t just roll off. Sprinkle⅛ teaspoon of the butter flakes on each cookie.
- Bake about 10-13 minutes, or until the sides of the cookies look pretty brown, and the tops start getting golden brown. Slide the parchment and cookies together onto a cooling rack and let them cool like that. (They need to be browned enough that they don’t come apart when you peel them from the parchment. In my oven it takes 13 minutes, for 1 ½” cookies. Smaller ones will take less.)
- When they are downright cold, peel the parchment from the bottoms of each cookie. As I said, it’s a gooey gooey dough. It sticks to everything.