Over a Cup of Coffee: Making cookies with a cake mix | CraigDailyPress.com
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Over a Cup of Coffee: Making cookies with a cake mix

Diane Prather

Over the years I’ve made recipes that start with cake mixes. Two of our favorites are a chocolate cherry cake and a fruit cobbler. In the case of the cobbler, different cake mixes and canned fruits can be used, and a while back, readers and I had a lot of fun trying different varieties.

I like the cake mix recipes because they’re quick to make and quick is what I need most of the time. So this week I tried “Cake Mix Cookies,” a new cookie recipe that is creative because you can use your favorite cake mix and then add whatever other ingredients your family enjoys, such as chocolate chips, peanut butter chips, butterscotch chips, coconut, nuts and more!

So this week I tried the recipe. I chose Devil’s Food Cake Mix and added peanut butter chips and chopped pecans. I mixed it up in a jiffy, baked the cookies about as fast and stored them in a covered container. They were soft and delicious… and they’re all gone!

As a result, when I was at the grocery store yesterday, I picked up a Spice Cake Mix. It will be used to make the next cookie with butterscotch or peanut butter chips, or some of both, and nuts.

Enjoy the cookies and let me know what creation you make!

Cake Mix CookiesCake Mix Cookies

Cake Mix Cookies

1 package of cake mix (your choice)

2 eggs, beaten

1/3 cup oil (like canola)

Preheat the oven to 350 degrees. Stir the cake mix, eggs, and oil together. Mix until there are no more lumps of cake mix left. Then add whatever other ingredients you choose — chips, nuts, coconut or even dried fruits. The dough will be slightly stiff. Roll into balls that are about teaspoon-size. Mine were between teaspoon and tablespoon-size, enough to fit three across on a cookie sheet. Put the balls on the cookie sheet and bake for 10 to 12 minutes. Check after about 10 minutes. If you bake them too long, the cookies won’t be soft after cooling. Cool slightly before removing them from the pan. Store in a covered container. They will probably be gobbled up before long.

I picked two zucchini and two yellow squash from the garden and fried zucchini for supper. Do you have favorite summer squash recipes? I’d love to hear from you! Call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.


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