Cake Mix Cookies
A great, quick and easy cookie
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- 1 package (15-17 oz.) cake mix, any flavor
- 2 eggs, slightly beaten
- 1/2 cup oil
- Preheat oven to 325. Lightly grease cookie sheet (you can use non-stick cooking spray… which saves hassle).
- Combine all ingredients together and mix well. Drop by teaspoonfuls (I make mine into balls about 1/2 the size of golfballs… or about the size of a quarter) onto cookie sheet. Bake for 8-10 minutes, or until the edges are starting to brown and they lose the glossy look on the top, then remove from oven and let cool 1 minute before removing to wire rack to cool completely. Makes approximately 3 dozen cookies.
The following variations work well
- Any flavor cake mix will work… chocolate, white, cherry chip, banana, etc.
- The cookies can be iced with regular cake icing (Ready-to-Spread type)*… they are just really hard to store
- Double Chocolate: add 1-2 cups chocolate chips to chocolate cake mix.
- Chippers: add 1-2 cups chocolate chips (or butterscotch, peanut butter, toffee, mint-chocolate chips, etc.) to white, yellow, or chocolate chip cake mix.
- Coconut-Almond: add 1 cup shredded coconut and 1 teaspoon almond extract to a white cake mix.
- Banana Spice: add 1/2 cup mashed banana and 1/2 chopped pecans to a spice cake mix.
- Pecan Delight: add 1 cup chopped pecans to pecan cake mix and garnish with a pecan half on each cookie.
- M&M: add 1-2 cups M&M candies (or Reese’s pieces, toffee bits, candy bar bits, etc.) to white or yellow cake mix.
- Christmas: white cake mix with the red and green candied cherries for Christmas. Just chop the candied cherries really small. Nuts are optional.
- Fruit cake cookies: Spice cake mix, candied cherries, raisins, chopped walnuts
- Peppermint: white cake mix. Crush peppermints really fine, almost a dust, and add. OR Andes mint cookies: chocolate cake mix with crushed Andes mints. You can also sprinkle some of the crushed mints on the top of the cookies half way through baking.
- *One thing you might want to do with the icing, depending on how stiff you would like it… add some powdered sugar (just a little at a time) or cocoa (for chocolate icings) to make it a little stiffer. I personally like more of a ‘hard’ frosting on my cakes and cookies, but it just personal opinion.