Baking Tips

  • IMPORTANT: When baking Monkey Business Banana Bread, bake in bright aluminum or glass pan to avoid a product that is too dark on the outside and not completely baked in the middle. 
  • If you like soft cookies, try adding a teaspoon of honey to the Choco-latta-chip, Oatsie choco-chip, and Sin-a–doodle when combining all the ingredients. 
  • When storing cookies add a piece of fresh bread to the container to keep the cookie moist. 
  • All cookies and banana bread freeze very well. You will want to put the baked sugar cookies in a jar or plastic container. They are a very rich and crisp cookie and will break if tossed in a plastic bag. 
  • One half cup chopped nuts may be added to the Cho-co-lotta chip, Oatsie choc-co-chip and banana bread mixes to add a delicious flavor and texture to the baked goods. 
  • The Oatsie cho-co-chip are delicious with ½ cup coconut added or substitute raisins for the chocolate chips. For variety try adding M&M’S®, or cut up gum drops or orange slices instead of raisins or chocolate chips to the Oatsies. (Dip knife or scissors in water when cutting up the gum drops or orange slices) 
  • Sin-a Doodle Tip: remove cookies from oven before the edges are brown.  They will be light in color. They puff up while baking and then flatten into a cracked top cookie. 
  • Hey Sugar Tip: For crispier cookie press flatter and do not under bake, edges are lightly browned when done.  If you like a softer cookie, leave the dough thicker when pressing.  These are very good frosted with butter frosting. 
  • Hey Sugar cookie dough may be pressed in a round pizza pan baked and used for the crust of fruit pizza.   
  • If you do not want to bake all the cookies at one time, roll the cookie dough into balls and freeze on a cookie sheet. When they are frozen, place them in a container or plastic bag. When you want fresh cookies, place the cookie balls on a cookie sheet, let them thaw, (if sugar cookies, press down like package directions) and bake. 
  • Make special mini banana breads by pouring prepared dough into cupcake tins lined with papers. Fill only 1/3 full. Bake approximately 20 min. or until  a toothpick inserted in the middle comes out clean. Serve with honey butter for a breakfast treat.