Cake Mix Cookies
This is a recipe I got from my sister and have used it constantly ever since. The cookies are easy and good.
This is a recipe I got from my sister and have used it constantly ever since. The cookies are easy and good.
- Carbohydrate 46.0807375 g
- Cholesterol 528.75 mg
- Fat 61.73127 g
- Fiber 6.07225012779236 g
- Protein 25.654775 g
- Saturated Fat 12.768100439875 g
- Serving Size 1 1 Dozen (236g)
- Sodium 583.95625 mg
- Sugar 40.0084873722076 g
- Trans Fat 5.422934438775 g
- Calories 823 calories
Step-by-step
- Combine all ingredients in bowl until ixed.
- Drop teaspoonfuls on ungreased cookie sheet.
- Bake 10 minutes at 350 degrees.
- Makes 4 dozen cookies.
Standard scratch-made cookie dough requires creaming butter and sugar for several minutes to incorporate air, but this method bypasses the creaming stage entirely by relying on chemical leaveners already present in commercial cake mixes. Vegetable oil replaces solid fat, which coats the flour proteins quickly and prevents excessive gluten development during mixing. Rolled oats added to the batter absorb excess moisture from the liquid fat, yielding a dense, chewy interior texture that contrasts with the crisp edges formed during baking.
Mixing requires restraint because overworking the batter once the eggs are introduced will activate the gluten and toughen the final crumb. Fold the dry ingredients just until moistened, ensuring that the chocolate chips or nuts distribute evenly without overtaxing the dough. Portioning the batter uniformly with a small scoop guarantees even heat penetration across the sheet pan during the ten-minute oven duration at three hundred fifty degrees Fahrenheit.
Visual cues dictate doneness rather than rigid timelines, as ovens vary significantly in heat distribution. Pull the trays from the oven the moment the edges turn golden and the centers still look slightly underbaked, allowing residual heat from the metal pan to finish setting the interior structure without drying out the crumb. Transfer the warm baked goods to a wire rack after two minutes to halt the cooking process and prevent soggy bottoms.
Day-old storage demands an airtight container layered with parchment paper to maintain moisture equilibrium across the batch. Storing them alongside a slice of plain white bread helps retain softness through the second day by transferring ambient moisture directly into the cookies.
