CAKE MIX COOKIES – BASIC RECIPE WITH TONS OF VARIATIONS
Need some home-baked cookies in a hurry? Try the cake mix cookies. Perfect for any occasion, and OMG they are so delicious people love them and rave about them. I make them for some of my friends who have small businesses and they use them when they visit potential clients. They are perfect because they are so inexpensive to make and I can brand them to the company by using their company colors. I make them ice cream scoop size and package them in compact disk sleeves using a closer with the business’s name.
Good Morning all! I am getting an early start on this post. It’s all about cake mix cookies.
Cake Mix Cookies that is. I have been making them for twenty years and always people I share them with believe them to be just about the best cookies they ever ate. At school events or potlucks, I many times people eat all the Cake Mix Cookies leaving the scratch cookies til last.
When you consider that cake mix is about ninety-nine cents to a dollar fifty-nine a box right now and an egg and 1/2 cup of oil is nominal, making Cake Mix Cookies is very economical and leaves money for adding all kinds of additions, like chocolate chips, nuts, dried fruits, jellies, candies, caramels, colorings, flavorings you name it you can add it.
From start to finish you can be eating a batch of fresh, warm from the oven cookies in about 20 minutes including the baking time. This recipe makes about 34-36 cookies, not bad for under two bucks wouldn’t you say? When you add other ingredients you get even more cookies.
There are many recipes available but I will start with my basic recipe. I have tried the two egg, more oil, less oil, etc… but this recipe seems to stand up better and taste better than any other recipe combination. The cookies are crisp on the outside but chewy on the inside.
CAKE MIX COOKIES
1 box yellow cake mix (any size box 15 to 20 ozs) any flavor cake mix works perfectly
1/2 cup canola oil (if you want a buttery flavor you can use 1/4 cup melted butter and 1/4 cup oil)
1 large egg
1-3 tsp of cold water only if needed
Preheat oven 350 degrees
In the mixing bowl of your mixer* pour the oil (and melted butter if you are using it) and add the egg. Using the paddle beater beat on medium until the mixture gets creamed and fluffy. If you are adding food coloring then add it now before you add the cake mix so that it blends well and you achieve the color you want. Mixture should be much darker than you want the finished color because the added cake mix will lighten the color.
*If you don’t have a stand mixer you can use a hand-held mixer to combine
the egg and oil and then add the cake mix and stir by hand to combine.
Add the cake mix and mix on low until the mixture becomes dough. Depending on the weight of the cake mix you may have to add a little water if the dough is too dry. The dough should be smooth, and hold together. It will feel a little oily but that is expected. Remove the mixing bowl from the mixer.
To form the cookies, scoop out the dough using a *small scoop onto an ungreased cookie sheet or use two teaspoons (use one teaspoon to scoop up the dough and push the dough off onto the ungreased cookie sheet using the back of the other spoon.) Allow at least an inch to an inch and one half between the cookies, I usually put 12 on a pan. You want to leave them rounded so they have that puffed crackled look. If you want them crisp and flat then just flatten them with the bottom of a glass. You don’t even need to grease or flour the glass because it won’t stick.
Bake in an oven at 350 degrees for 11 minutes. The cookies should not get brown they will be just ever so slightly brown and slightly firm but don’t distress they firm up as they cool. Wait a few minutes and then remove to a cooling rack and allow to cool and then enjoy.
TIP: Special occasion or event add food coloring for bright colored cookies, You will need more than you think for vibrant colors. I use about 35 drops of the liquid food coloring for mine. Some recommended cake mixes for plain cookies are yellow, yellow with pudding, lemon, red velvet, chocolate, devils food, strawberry, carrot cake, just to name a few. You can add candies, frosting, sprinkles, granache.
Rocky Road Cookies loaded with chocolate chips, pecans, mini marshmallows…yummy! Consider these with some white frosting drizzle or melted marshmallows…yummy!
Red velvet cake mix is excellent for whoopi pies just add a cream cheese frosting filling. Scrumptious. To make the big cookies use an ice cream scoop. I just use my small scoop and put two scoops in the ice cream scoop, press down, release onto the cookie sheet and bake. Using this method I get the perfect size for the Big Cookies or whoopi pies and they are all the same.
Add no more than 3 additions, each should only be about 1/2 cup.
Cookie scoops are available in most kitchen sections. They are about 5-9 dollars each and well worth the money. Make sure to try the scoop out in the store and make sure the style is comfortable for you to use. They make one that uses your full hand to operate and one that you use only your thumb. Both get the job done. Also make sure the one you purchase operates smoothly and the blade in side the bowl of the scoop moves from one edge of the bowl to the other edge. Sometimes they can be out of whack because someone has bent or damaged them in trying it.
I will be posting many of the pampered chef recipes including the crescent roll ones, those sought after Tupperware recipes like the one for the apple dip and the quick and easy fudge, plus so many more….If you have a favorite you have been looking for let me know and I will post it.