I didn't see this exact recipe so I wanted to post it
- Carbohydrate 114.784191666667 g
- Cholesterol 83.88 mg
- Fat 44.9797133333333 g
- Fiber 3.9213333717982 g
- Protein 9.03424666666667 g
- Saturated Fat 9.860445 g
- Serving Size 1 1 Serving (206g)
- Sodium 789.8145 mg
- Sugar 110.862858294868 g
- Trans Fat 2.77415633333334 g
- Calories 880 calories
Step-by-step
- Preheat oven to 350.
- Combine cake mix, oats and sugar in a large bowl.
- Mix oil and eggs; add to dry ingredients and mix.
- Drop by rounded spoonful 2 inches apart onto ungreased cookie sheet.
- Cook for 10 minutes and remove rack to cool.
Using boxed cake mix as a shortcut for homemade dough changes the structural chemistry of traditional cookies by adding pre-blended leavening agents and starches that guarantee uniform rise. Relying on pantry fundamentals keeps ingredient costs low while producing reliable batches from items already sitting in the cupboard. Transforming commercial mixes into structured drops requires careful management of moisture and heat to avoid common pitfalls.
- Bake these cookies at exactly 350 degrees Fahrenheit to ensure the cake mix flour cooks fully without burning the exterior sugars.
- Remove the baking sheet from the oven after precisely 10 minutes when the edges turn light golden, even if the centers still look slightly soft.
- Allow the cookies to rest on the hot pan for two minutes before transferring them to a wire rack so they finish setting without overcooking.
- Store baked batches in an airtight container at room temperature for up to five days, placing a slice of plain white bread inside to maintain softness.
Over-mixing the batter develops excess gluten from the cake flour, leading to tough rather than tender cookies. Proper cooling prevents the high sugar content from crystallizing into an unpleasantly hard texture.
