Y’all remember my favorite cookies, right? Remember, the ones that use cake mix and are so so delightfully tender and easy…well here they are again.
This time I used chocolate cake mix, walnuts, milk chocolate chips and toffee chips. My land are they ever yum, yum, yummy!
Toffee Chocolate Cake Cookies (inspired by the 1954 Purity Flour Mills cookbook)
Makes 2 dozen cookies
1 box chocolate cake mix
2 eggs
⅓ cup water
1 teaspoon vanilla
½ cup toffee chips
½ cup milk chocolate chips
¼ cup walnut pieces
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 chocolate chips, walnut pieces, and toffee chips and then 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 13-15 minutes or until the cookies are just slightly cracked. Allow to cool for 10 minutes. Enjoy!
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!
I’ve become obsessed lately with boxed cake mix but not for making cake, no, for making cookies. It all started with a recipe I found at the back the 1954 edition of the Purity Flour Mill cookbook…
I don’t know why but the recipe really excited me: I mean, come on, cookies made from cake mix, how could that be bad?! Naturally I had to give the recipe a try and as it turns out, the recipe yielded some of the tastiest cookies I’ve had in a while.
It should come as no surprise that a cookie made with cake mix is soft, chewy and well, cakey. The cake mix acts as the base of the cookie — it replaces the flour, sugar, salt, baking powder and soda that normally are apart of cookie batter. The additional ingredients in the recipe, eggs, water, vanilla, chocolate chips and oatmeal, add moisture, flavor and texture to the cookies.
I will warn that the batter is a touch sticky and easier to scoop onto baking sheets if you use a cookie scoop but other then that, this recipe is beautifully simple and will take you literally 20 minutes to bake perfectly delicious cookies.
Oatmeal Chocolate Chip Cake Cookies (adapted from the 1954 Purity Flour Mills cookbook)
Makes 2 dozen cookies
1 box white cake mix
2 eggs
⅓ cup water
1 teaspoon vanilla
2 cups old fashioned rolled oats (not quick cooking)
1 ½ cups chocolate chips
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 and chocolate chips 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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