Easy Cake Mix Cookie #1
1 pkg. any flavor Pillsbury Plus Cake Mix
1/2 c. margarine or butter, softened
Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes; remove from pans.
Tips: If using chocolate cake mix, add 2 Tbsp. water to ingredients
If desired, stir in 1 c. chocolate chips or 1/2 c. chopped nuts.
If desired, frost cookies with your favorite flavor of frosting.
For sandwich cookies, spread frosting between 2 cookies.
Cake Mix Cookie #2
About five years ago, I discovered a recipe for German Chocolate Cake Mix Cookies. I have since adapted the recipe and now make many different cookies using this basic recipe. I love the versatility and ease of this recipe!
Yields about 4 dozen cookies
1 box cake mix (any variety)
1 cup semi-sweet chocolate chips (can substitute caramel or peanut butter chips or do a combination)
1/ 2 -1 cup oatmeal (I always put in as much as I can!)
1 /2 cup oil
2 eggs, slightly beaten
1/ 2 cup raisins (optional)
1 tsp. vanilla (optional)
Preheat oven to 350. In a large bowl, combine all the ingredients, blending well. If the mixture is too stiff, add a little water. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 8-10 minutes or until set. Cool 1 minute before removing form the cookie sheets.
For altitudes above 3500 feet, add 1/ 4 cup flour to dry cake mix.
Variation: Use white cake mix and add a pudding mix. I added strawberry, for tasty pink cookies. If you use pudding, you will need to add some water (about 1/4 cup). Also, the pudding tends to make the cookies sweeter.
Cake Mix Cookie #3
Yields about 2 dozen.
1 (9 oz.) pkg. yellow cake mix (or your favorite flavor)
2/3 cup oatmeal
1/2 cup butter or margarine, melted
*1/2 cup chocolate chips, butterscotch chips, peanut butter chips, M&Ms (your preference)
* For a healthier cookie, substitute raisins in place of the chips.
Preheat oven to 375. In a mixing bowl, beat the cake mix, oatmeal, butter and egg. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
Devilís Food Cookies
Yields about 5 dozen cookies.
1 (18.5-ounce) package devilís food cake mix without pudding
1/2 cup vegetable oil
2 eggs, beaten
1/2 cup chopped pecans
6 (1.45-ounce) milk chocolate bars, divided into squares (optional)
1/2 cup coconut (optional)
Preheat oven to 350. Combine cake mix, oil, and eggs in a large mixing bowl and mix well. Stir in the pecans. Drop batter by teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 minutes. Remove from cookie sheets and cool completely on wire racks.
Optional: While the cookies are still on the pan, place 1 square of milk chocolate on each; spread gently to frost. Sprinkle with coconut.
This is the recipe (or similar...with the cake mix) I use for my Giant Cookie. I just spread the entire mix out onto a cookie sheet and bake! Then, after it cools, I decorate it with Buttercream icing!
I made two of these for twins, but on these I used refrigerated chocolate chip cookie dough. I made Frozen Buttercream Transfers into Tinkerbell and Hello Kitty for these. THe girls loved them!
I used a white cake mix and added Andes Mints chips for a giant cookie once. I used a cheap, disposable cookie sheet I got at the Dollar Tree (in a two-pack), then just left pan and all at the party! I really liked this one's flavor!!!
I remember these cookies from years ago! It's like running into someone you went to grade school with!
We love these cookies!!! At Christmas we make them a bit differently. We make one batch yellow cake mix and one batch chocolate, then we put the on wax paper in layers, half chocolate and half yellow. Roll it into a log and refridgerate until they are very firm. 2 cake mixes usually make 2 or 3 "logs". Then we slice them, and bake them as usual. The girls love the half and half cookies!!