Terrie's StoryIt doesn't get much easier than this! The ingredients can be mixed together faster than it takes to write down the recipe! These are moist, delicious cookies, that allow you to be creative, according to your taste buds. I was accused more than once of having 'bought' these cookies and trying to pass them off as my own. haha!
The cookies in the photo are made from a lemon cake mix, with added Craisins ... Lemon Cranberry Snaps! Voilá!
cake mix, any flavor
flavoring or extract
any type 'filler', such as choc.chips, craisins, shredded carrot, toffee chips, nonpareils, etc.
1Preheat oven to 375°.
In a large bowl, pour the cake mix.
In a small separate bowl, whisk together the eggs, oil, & extract.
Stir cake mix and egg mixture together well with a good, sturdy wooden spoon, or the like. Batter will be stiff ... do NOT add any extra fluids. It will come together, just keep working the dry ingredients together.
After the ingredients are well blended, stir in your favorite 'filler', anything that will compliment the flavor of cake you are using.
Ideas: lemon cake mix, lemon extract, and craisins
chocolate cake mix, vanilla extract, mini-nonpareils
spice cake mix, vanilla extract, finely shredded carrot [frost cookies w/ cream cheese frosting]
chocolate cake mix, mint extract, chopped Andes mints, etc.....the list is endless!
At this point, you can let the dough 'rest' in the refrigerator for awhile, making it super-easy to handle. Or, you can just start throwing them onto a cookie sheet, here and now ... they crowd's probably getting antsy for fresh cookies, by this point! ha!
2Using a small cookie scoop (the 1-tbsp size), drop dough onto UNGREASED cookie sheet, about 2" apart.
Bake for about 9 - 10 minutes, until the cookies look 'crackled' across the top. Don't overbake!
I like to set the timer for about 8-1/2 minutes, then watch them closely, to see when they look crackled. Once they do, I know to set my timer for that amt. of time (every oven is different, right? So test it...)
When done, allow cookies to cool on the cookie sheet for about a minute, to allow sugars to harden. Remove with a small spatula to a cooling rack.
Hide them, otherwise they will never make it to the cookie jar! :o)
Jeanette Dunlap Jeanettie33 - Nov 13, 2010
Thanks for posting this recipe, I've been searching for it forever! Can't wait to try it out!
Terrie Hoelscher Blessed1 - Nov 13, 2010
Why, you're welcome! This was published in the LosAngeles Times YEARS ago, and I use it all the time. Just let your imagination dictate the flavors, extracts, fillers, etc. It can be fun, to see what you come up with! :o)
Kathy Sterling Kster2033 - Nov 14, 2010
Great recipe Terrie, great for us busy, working, cooks...I am looking forward to making some soon. I was at HEB today and they had any flavor cake mix on sale for 50cents with a $10 purchase...so I have cake mix on hand.
Terrie Hoelscher Blessed1 - Nov 14, 2010
Wow! $.50 is a bargain!! I'm not sure what HEB is, though ... must be one of your regional stores.
Enjoy! ... you'll find that the flexibility of this recipe is so much fun ... I think my favorite 'experiment', so far, are the Lemon Craisin ones I make, with lemon extract. They are SO GOOD. I've also made them just straight lemon [with the extract, of course, and no fillers], and when they cool, I shake them in a bag of confectioners sugar ... voila! - Lemon Coolers.
The list goes on and on. So many recipes, so little time...... haha!