Q&A for How to Make Cookies in the Microwave

It really depends on what type of bowl or container you're using to bake them, because most of them are different, but you can make them any size or shape you would like.

Yes, the flavor will be slightly different and the cookies will be a bit pale, but they should be fine.

No. Metal cannot be used in a microwave oven.

Of course!

You don't have to use vanilla, but it adds nice flavor and sweetness.

No, you don't have to use whole milk specifically.

No there is not, unless you want to use soda. However, the measurements might be slightly smaller.

Yes, of course, although it might change the texture of your cookies.

Yes, you can. You can also try olive or vegetable oil, but the texture might not be as fudgy.

No, pre-made cookie dough is to be baked in the oven. Unless the instructions state to microwave the dough, do not use it as a substitute as the cookies won't turn out well.

Yes, you can substitute whichever type of flour you would prefer.

Yes.

I did it on 90-100% and it worked perfectly. The outside was a bit crunchy and the inside was very soft.

Yes, if used within 3 days. Raw egg won't keep long. Also, keep it in an airtight container.

Yes, you can.

Yes, you can.

Medium. You shouldn't set it too high. If you do, you should check your cookie every few seconds. Make sure you don't overcook it.

No, butter makes the cookies smooth and helps them to cook nicely, and peanut butter will not do the same. But you could add peanut butter instead of chocolate chips!

You can if the Tupperware is microwave-safe.

Try microwaving them for a shorter time. The recipe here does not state the microwave power, so if you have a higher-powered microwave, you may not need to heat the cookies as long.

Yes, use natural or brown sugar instead of white sugar. If you want to use other sweeteners, you'll need to experiment carefully because different textures will affect the outcome of the cookies.

Place the batter upon a plate with a quick spray of baking spray, or coat it with a tad bit of flour.

Vanilla extract brings out a sweeter taste but it is 100% optional. You can leave it out if preferred.

Plain/all-purpose flour is the flour used. Using self-raising/self-rising flour would raise the level of the cookie, this is only ideal when cooking cookies in the oven as it makes them crunchy. But if you are cooking in the microwave, it may make your cookies bubbly and floppy.

Yes, but it will be minty. You might want to add a drop of vanilla along with the mint.

Yes, that could work. Try adding in the same quantities as the chocolate, however.

You can, though you should omit the baking powder from the recipe if you use self-rising flour.

For cookies, plain flour is usually used. If you only have self-rising flour, then you should omit the baking powder from the recipe.

Yes, the texture would be the main thing that changes due to the differences between brown sugar and cane sugar; however, the flavor is similar.

Cake mix isn't the best thing to add, as adding cake mix will mess with the consistency of the cookies you are making and you cannot be sure what you'll end up with. Instead, you could add a glaze or sprinkle sugar on top of the baked cookies to give them some added sweetness.