Made with "JIFFY" Sweet Cream Pancake & Waffle Mix.
This Recipe Uses:
"JIFFY" Sweet Cream Pancake & Waffle Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Sweet Cream Pancake & Waffle Mix | 2½ lb | 5 lb |
| Butter, cold, cubed | 2 cups (16 oz) | 4 cups (2 lb) |
| Sugar | 3/4 cup (5.25 oz) | 1½ cups (10.5 oz) |
| Brown Sugar, packed | 3/4 cup (5.65 oz) | 1½ cups (11.3 oz) |
| Eggs | 4 (7 oz) | 8 (14 oz) |
| Vanilla Extract | 2 tsp | 4 tsp |
| White Chocolate Chips | 3⅓ cups (22 oz) | 6⅔ cups (2 lb 12 oz) |
| Dried Cherries, coarsely chopped | 3 cups (15 oz) | 6 cups (30 oz) |
| INSTRUCTIONS | |
| COOKIES | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Cream butter, sugar, and brown sugar in mixing bowl on medium speed* for 2 minutes. |
| 3 | Add eggs and vanilla extract. Blend on medium speed* for 2 more minutes. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Add Sweet Cream Pancake & Waffle Mix to mixing bowl. Blend on low speed** for 1 minute. |
| 6 | Stop mixer. Scrape bowl and paddle. |
| 7 | Add white chocolate chips and cherries. Mix on low speed** for 30 more seconds. |
| 8 | Scale 2 inches apart onto greased or paper lined pan. |
| 9 | Bake according to the table below: |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| #40 scoop (1 oz) | 300°F 8 – 12 minutes | 350°F 11 - 14 minutes | 221 |
Baking time may vary depending on the oven and oven load.
* Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.
** Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.