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