Recipe by Suzanne Stull
"Easy, moist cookies."
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1 1/2 cups
buttermilk baking mix
1 1/2 tablespoons
1 1/4 cups
dry potato flakes
At first, these scared me, then they really grew on me. I liked them better the next day with a cup of coffee. Very easy to make.
They spread out A LOT, crisp easily, and have an odd texture. Wouldn't make again, but thanks for the creative recipe.
These are super easy - I've not made this particular recipe but I make one just like it using an envelope of buttermilk biscuit mix (Martha White or White Lily) and an envelope of instant potato flakes. I add chopped pecans to my recipe and use vanilla extract. I'll have to give the coconut extract a try in my recipe! :-)
These are quite good. They do not flatten in the oven, so you can put quite a few on one pan. I used almond extract instead of coconut, and they are not overly sweet, subtle, and moist. Its a great way to use an abundance of potato flakes. To the reviewer asking about sweet potato flakes, I say go fo it, but do not use as much sugar and use a complimentary extract like orange instead of coconut.
Yes, they are runny. BUT, the taste is super-duper!!!! Everyone loved them and devoured them. This recipe is a keeper!!
strange texture but edible. i add white chocolate chips. i used vanilla extract. it was helpful to use up extra potato flakes.
I have been making these cookies for years! They are very good. Always get requests for recipe! I use instant potato flakes.
I'm wondering if anyone has ever done this recipe with sweet potato flakes? I bought a package, but they're two rich and sweet for my fiance and I to eat with dinner. Theres one more envelope left and I don't want to waste it.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Flake Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 50
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