My Cookies Recipes From a Boxed Cake Mix

I got this off the Internet and tried it and it was good. It is just the basic recipe. I wanted to give it a try before I shared it with you. I found it quite easy and you could make all kinds of cookies from all kinds of flavored cake mixes.

I also found the consistency thick enough that you could even make rolled or cut cookies from the mix recipe. They didn't come out like little cakes, but like real cookies that were made from a cookie mix.

I did a little bit of experimenting with a Spice Cake Mix and added some raisins. They are very good. I am not sure if my oven was too hot (I used the temperature they suggested) or what, because the edges came out a little browner than I would have liked. They are still good though.  They weren't burnt.

I am going to experiment some more with other flavors of cake mixes and adding other ingredients, like chocolate chips, nuts, dried cherries or even dried cranberries and other yummy things. The possibilities are almost endless!

Cake Mix Cookie Recipes 

Basic** Cake Mix Cookies

1 Box of Cake Mix

2 Eggs

1/2 Cup of Oil

2 Tbsp Water for a hard cookie,  **Add 1/4 Teaspoon more if you want a softer cookie

Directions:

Bake for 15 minutes on 350 degrees. Cool on backing sheet for about 1 minute and then transfer them to cooling rack.

Makes about 18 cookies, depending on how big you make yours.

Chocolate Kahlua Coconut Cookies

This is a variation on the original cookie. I used a Chocolate Cake Mix.

I used 1/4 cup (One Stick) warm Butter instead of the Vegetable Oil 

and added it after mixing in the eggs so that it wouldn't cook them.

I replaced the water with 2 1/4 tbsp Kahlua liquor

and added about a cup of coconut 

and about a half cup of chopped peanuts.

I was able to roll a tablespoon of dough into a ball and then after placing it on the cookie sheet flattened them with my fingers.

I didn't need to grease the cookie sheet.

They came out very yummy and the edges did not burn.

Heavenly Cookies From A Boxed Cake Mix

 This variation uses a box of Betty Crocker Super Moist Vanilla Cake Mix.

Add to this 1/2 to 1 Cup of White Chocolate Chips and the same for the Crushed Peanuts.

You will need to use a Spray Oil on your pan because the White Chocolate Chips will burn and stick to your pans.

Yummy!

Pina Colada Pudding Cake

1 Box White Cake Mix

1/3 C. Dark Rum 

**1 small box Instant Coconut Cream or Vanilla Pudding Mix

 1/4 C. Vegetable Oil

4 Eggs

3/4 C. Water

**1 – 2 C. Flaked Coconut depending on flavor of pudding avail.

Instructions: 

Blend all ingredients EXCEPT Coconut.  

Beat 4 minutes at med. Speed.  

Pour into 2 GREASED 9-in. Cake Pans.  

Bake at 350° for 25 to 30 min.  DO NOT UNDERBAKE.  

Cool pan for 15 min.  

Remove and place on Rack.  

Frost with favorite Frosting.  

Sprinkle with Coconut.

© Debra K. Allen a.k.a Lady Guinevere

Orange and Cranberry Bar Cookies

How Cranberries Grow

The cranberry is a Native American wetland fruit which grows on trailing vines like a strawberry. The vines thrive on the special combination of soils and water properties found in wetlands. Wetlands are nature's sponges; they store and purify water and help to maintain the water table. Cranberries grow in beds layered with sand, peat and gravel. These beds are commonly known as bogs or marshes and were originally formed as a result of glacial deposits.

In Massachusetts we call the place where cranberries grow a BOG. Natural bogs evolved from deposits left by the glaciers more than 10,000 years ago. These deposits were left in impermeable kettle holes lined with clay. The clay prevents materials from leaching into the groundwater. Rocks and other organic materials were collected by the glaciers. When the ice finally melted deposits of heavy materials were layered on top of the clay.

To learn more visit: Cranberries.org

What You Will Need

1 1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt

6 Tbsp vegetable shortening

3/4 cup sugar

2 large eggs

1 cup cranberries, chopped fine

3/4 cup orange marmalade

2 Tbsp butter, at room temperature

1 cup powdered sugar

1/4 cup pecans, ground fine

1 Tbsp milk

2 Tbsp diced cranberries

Instructions:
Preheat oven to 350 degrees. Lightly grease a 13x9" baking pan. Combine flour, baking powder and salt. In a large bowl, cream the shortening and sugar. Beat in the eggs. Beat in the cranberries and marmalade. Gradually blend in the dry ingredients. Spread dough evenly into the prepared baking pan. Bake for 25-30 minutes, until firm to the touch.

Make the topping. In a medium bowl, cream the butter and powdered sugar then add the pecans and then the milk. Spread the topping over the warm cookies and then sprinkle the diced cranberries over the top. Cool in the pan on a wire rack before cutting into bars.

NOTE: Refrigerate these bars once they have cooled. Serve them with whipped cream. Makes 1-2 dozen depending on how big you cut your bars

© Debra K. Allen a.k.a Lady Guinevere