Oatmeal Carrot Cake Cookies

I got a little carried away with ALL the possibilities of making cookies out of boxed cake mix. Poor Collin Murray had cookies coming out of his eyes for over a week after I discovered all the ways that I could vary the original recipe for Oatmeal Chocolate Chip Cake Cookies. In this variation, I used a spice cake mix and added milk chocolate chips and grated carrots to the batter and go figure kids, these additions make the cookie taste just like carrot cake!

In all of my testing, I have found that the one ingredient that needs to remain constant in the cookies is the oatmeal. Without it, the cookies become flat and while the taste remains the same, the texture isn’t as great. If you wanted to add walnuts, coconut — go for it — if you wanted to omit the chocolate — not a problem; these cookies are made for modifications.

Oatmeal Carrot Cake Cookies (adapted from the 1954 Purity Flour Mills cookbook)

Makes 2 dozen cookies

1 box spice cake mix (or carrot cake mix)

2 eggs

⅓ cup water

1 teaspoon vanilla

1 ½ cups old fashioned rolled oats (not quick cooking)

1 cup chocolate chips

½ cup grated carrots (about half a carrot)

Preheat oven to 375˚F.

In the bowl of an electric mix fitted with a paddle attachment, combine cake mix and eggs. Beat about one minute to combine. Add water and vanilla and continue beating till smooth, one to two minutes.

Add oats, chocolate chips and grated carrots and beat on low until mixture is thoroughly combined, about 30 seconds.

Using a medium-sized cookie scoop or a tablespoon measure, scoop the dough onto parchment-lined baking sheets about two inches apart. Bake for 10-13 minutes or until the cookies are just slightly browned on top. Allow to cool for 10 minutes. Enjoy!

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