Cake Mix Cookies #3

By carvalhohm

Ingredients

• 1 18.25-ounces yellow cake mix
• 1/3 cup vegetable oil
• 2 large eggs
• 6 ounces semisweet chocolate chips

Preparation

Step 1

Preheat oven go 350 degrees. Dump cake mix into large bowl. Stir in oil and eggs until well blended. Mix in chips. Drop dough by teaspoonfuls or roll into balls size of walnuts and place 2 inches apart on greased cookie sheet. Flatten just a bit with your fingers. Bake 8 to 10 minutes. Do not over-bake. Remove from pan to cool on wire racks. Yield: About 2 dozen 2-inch cookies.

Because there are so many different kinds of cake mixes (with pudding, with double pudding, extra moist and so on), you may need to make slight adjustments to this recipe. For example, I’ve found that with some varieties of mix the dough is so stiff and dry it’s not possible to form the cookies into balls. When this happens I simply add one or two tablespoons of water until the dough is workable.

If you want to cut down on fat, try substituting 1/2 cup applesauce for the oil.

Variations: You can use just about any combination of cake mix and chips. Example: Carrot cake mix with white chocolate chips; chocolate cake mix with peanut butter chips; devils food cake mix with toffee bits chips; German chocolate cake mix with pecans and coconut; white cake mix with crushed pineapple (drained) and coconut.

A tip on storing Cake Mix Cookies: Depending on the type of cake mix you use, these cookies may dry out after two days. To prevent this, store them in an airtight container with a piece of bread. I don’t know why, but for some reason this keeps the cookies just as fresh and moist as can be.