Thoughts on a cheater cookie recipe

14 years ago

I want to make this tonight. I'm going to visit family and don't have much time so this should fit the bill:

Chocolate Chip Cake Mix Cookies

* 1 (18.25 ounce) package chocolate chip cake mix with pudding

* 2 eggs

* 1/2 cup vegetable oil

* 1/2 cup raisins

* 1/2 cup rolled oats

* 1 cup mini semi-sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well.
Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes.
Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.

In the reviews I read on this recipe several people added a bit of water as it was rather thick. About 1/4 C. I'm good with that but was wondering with all the great cooks here if you would add something different? Some Kahlua perhaps? What might bump up the flavor a bit liquid wise and still make the dough the right consistency?

Thank you!

Kate

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Comments (8)

lindac
14 years ago
You need something fast? And something good?
I would do a T and T recipe...
This is what I use when I am in a tearing hurry.
One pan...and a measuring cup...bakes in 20 minutes, cool a little cut and go.
You can even score them fresh out of the oven and take the whole pan and remove them when you get there.

Blond Brownies
stir together:
2 2/3 c. flour
2 t. baking powder
1/2 t. salt

melt and cool: ( just cool enough so it doesn't scramble the eggs)
2/3 c. butter ( I lay 2 sticks together and eye ball 2/3 and cut it off) and 1 lb. brown sugar
add 3 beaten eggs, then the flour mixture and one 7oz. pkg choc. chips....and 1 c chopped pecans if desired. Spread in a greased 15 X 10 jelly roll pan, bake 25 min. at 350, cool slightly and cut in squares.
centralcacyclist
14 years ago
My daughter makes cake mix cookies for her school friends, though not this recipe that I know of. They taste strange to me. Sorry.
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Another vote for good old fashioned flat pure aluminum cookie sheets. I didn't mesn to imply that warmth was the only cause of spread—just that no matter what you bake on, if the butter is too warm and soft in the dough, you will have spread. That's also why oil doesn't work well in most cookies. Chloebud, what I do know about a long chill/rest time is that the flour soaks up the water from the butter (and eggs if there are eggs). The result is just druthers. The different level of absoption will give you a different texture, though the difference might be subtle. One problem is that in a long soak, gluten will develop more, making your flour choice more important. You need some gluten for loft and chew, but you don't want tough! I know Chloebud has this down. I'm just pointing out some places where the complexity of it all can trip up people who just change things. I can't even fathom how many thousands of lovely cookies I've baked, but I've know people to use the exact same recipes and fail.
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annie1992
14 years ago
Kate, I'd add coffee, but I love that coffee and chocolate flavor.

Ashley makes the cake mix cookies regularly, they taste fine to me, and her friends gobble them up. I'd rather have shortbread, LOL, so it saves me from too many calories. That's a good thing...

Annie
Rusty
14 years ago
I don't see how using a cake mix for cookies would save any time.
You still have to measure things out, and bake on trays.
Plus you would have that 'preservative' taste, or whatever it is in mixes that give them the 'off' taste.
Lindac's idea is a good one.
And is genuinely 'home made'.
Rusty
katefisher
Original Author
14 years ago
Linda thank you for that recipe. If I don't use it this time I'll surely save it. Sounds yummy and yes very straightforward and fast. You have to like that.

Rusty and Barnmom: Thanks for your feedback. I know these aren't for everyone. I have made a similar recipe once though and liked them.

Hi Annie. That's an awesome idea. My family are all confirmed coffee junkies also so that's good. Appreciate that very much!

Kate
amck2
14 years ago
Thanks to Linda for posting the Blondie recipe. Just clipped it. It sounds quick & delicious.

Regarding recipes using a box mix as a main ingredient...I just can't bring myself to make them. If I'm going to the trouble of baking something, I prefer to go the little extra and have control of what's going in. While I don't consider baked goods from mixes inedible, I can't think of any I've ever loved enough to want to make again. Even "Barefoot Contessa" mixes which are available from Stonewall Kitchens seem off to me in texture & flavor from the scratch versions.

I just thought of one thing I do like that starts with a mix ....that Bacardi rum cake recipe that was so big 30+ yrs. ago when I got married. Maybe it's all that soaked-in rum glaze, LOL.
lpinkmountain
14 years ago
I've made cake mix cookies in the past, I think they are pretty good but fattening so I don't make them anymore. Any type of liquer would jazz them up, like Kaluha or Ammaretto or Frangelico, or the cheapie versions. I think I once made cake mix cookies with chocolate chips and dried cherries and Amaretto or maybe almond extract. I know they were Choc. Cherry cookies.
katefisher
Original Author
14 years ago
Okay folks. After much contemplation I ended up making regular cookies using this recipe:

INGREDIENTS (Nutrition)

* 1 cup butter, softened
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2/3 cup cocoa powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 2 cups white chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Very good. Only made three dozen but otherwise I'm happy with them. I will still use that cake mix for making cookies one of these days though. My schedule yesterday just got turned all around and I had more time than I thought I would.

Again thank you all.

Kate

Thoughts on a cheater cookie recipe

Comments (8)

lindac

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Thoughts on a cheater cookie recipe

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lindac

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