Cookie break.

Here are the cake-mix cookies I mentioned, though I'm compelled to point out the disclaimer post.

Considering my make-it-from-scratch tendencies when it comes to baking, it's embarrassing how often I throw these cookies together.  But they are hard to resist:  quick and easy and tasty.  They are simply perfect for summer--who isn't staring at a packed summer calendar right now?

They start with a Devil's Food Cake cake mix and you get to doctor the add-ins to your tastes.  My standard version uses chocolate chips and nuts.  But I also fell in love with a chocolate cherry version when some bits of dried cherries jumped into a batch.  Oh, and there was a "choco coco" incident  when I added flaked coconut.  Up next?  Swirling in caramel along with the coconut because someone is missing her Somoa stash. 

Cake-mix Chocolate Cookie

1 box Devil's Food Cake mix

1/2 C butter, melted

2 eggs

3/4 to 1 C oats, old fashioned (if you like your cookies thinner and gooey, you can go down to 1/2 C.  I usually do a generous 3/4 cup)

1 tsp vanilla

1 C (give or take) add ins

Stir the melted butter and the oats together for a bit to let the oats soften.  Add eggs, vanilla, and cake mix.  Stir.  Mixture will be thick.  Add in your add-ins.

Scoop by generous spoonfuls onto an ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes.  Allow to cool on cookie sheet for about 5 minutes then remove to rack to cool completely.  These cookies store amazingly well in an airtight container.  Enjoy!

Sandra

Comments

[Dianne]

And here I was doing so well on Weight Watchers. Now I'm hungry at bedtime. They look yummy.