Just Baking

These are the cookies for when you need something dense, chocolatey, and brownie-licious — in cookie form. Keep a box of brownie mix on hand (my hands-down favorite mix, store brand or otherwise, is Wal-Mart’s Great Value. Really!), and when the craving for chewy, dense brownies strikes but you don’t want to wait for them to bake and then cool so you can cut them neatly from the pan, these will do the trick.

To serve, sprinkle with powdered sugar.

Big Brownie Cookies

• 1 (19.5 to 21.5-ounce size) box fudge brownie mix
• 1/4 cup all-purpose flour
• 1/4 cup oil
• 3 tablespoons water 
• 2 eggs

1. Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray.
2. Place all ingredients in a large mixing bowl. Stir until all dry ingredients are incorporated, but do not overmix. Drop by rounded tablespoons (I use a #40 scoop) onto the greased baking sheet. Leave at least 2 inches between cookies as these will spread. 
3. Bake for 12 to 15 minutes, until cookies appear set and do not look “wet” in the middle. Let cookies sit on baking sheet for 3 minutes before removing to a wire rack to cool.

*If desired, you can stir in 1 cup of white chocolate, semisweet chocolate, or peanut butter chips; 1 cup of chopped almonds or pecans; or 1 cup of M&MS or Reese’s Pieces before scooping and dropping onto cookie sheet.

Makes about 2 dozen cookies