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  • Writer's pictureLeigh

Air Fryer Strawberry- and Butterscotch-Cornmeal Jiffy Cookies: Simple and Good

Do you need cookies in a hurry? Make them in your air fryer using a cornmeal muffin mix. These little cookies are simple and incredibly good. They're crispy on the edges, a little soft in the centers (or bake them a little longer for crispy cookies), and they have an interesting, nubby/crunchy texture from cornmeal. I split my dough and add two different treats to it to yield two different cookies: strawberry-cornmeal and butterscotch-cornmeal. Both are great. I'm sorry, I can't choose because, really, each type is good! I make two rolls of dough, bake some, and stash the rest of the dough in the refrigerator to make more cookies later in the week. That way, we have fresh cookies pretty much on demand. Plus, temptation is limited. The cookies, which take minutes to make, are wonderful with tea, fruit, or ice cream or sherbet. Want to dress them up? Dust them with powdered sugar or add a simple confectioners' sugar glaze. I admit, though, that I prefer the cookies plain! They really are quite good.

Air Fryer Strawberry- and/or Butterscotch- Cornmeal Jiffy Cookies -- Makes 18

3 tablespoons of butter, melted

2 tablespoons of canola oil

2 tablespoons of milk

1 egg

1/2 cup of sugar

1 8.5-ounce box of corn muffin mix (like Jiffy!)

1 cup of flour

1/2 cup of freeze-dried strawberries, slightly crushed

1/2 cup of butterscotch chips

In a large bowl, combine the butter, oil, milk, egg, and sugar and mix them well. Add the corn muffin mix and flour and stir to combine everything. Divide the dough in half. To half, add the freeze dried strawberries and mix them in well. To the other half, add the butterscotch chips and mix them in well. You can bake the cookies now or refrigerate the dough to bake later. I usually roll the dough into cylinders, wrap it in plastic wrap and stash it to bake later, usually when I have an afternoon cookie attack or want a quick dessert. When you're ready to make the cookies, cut pieces of parchment paper 6-7-inches square (to fit your air fryer). Roll tablespoons of dough into balls and flatten them out to a little less than 1/2-inch thick on the parchment, placing no more than three portions, spaced as far apart as possible, on each piece of parchment. Bake the cookies in the air fryer at 320 degrees for about 10 minutes or 12-13 minutes for crunchier cookies. Repeat the baking process with the remaining dough or wrap it up, refrigerate it, and bake more cookies later.

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