I am not a baker. Now, that is not to say I don’t enjoy eating baked goods–my pants would tell you otherwise. But I don’t like the precision required with baking–the lack of forgiveness if you accidentally use baking power instead of baking soda.
Not that I’ve done that before or anything.
So when a friend told me about this recipe, I felt like my prayers had been answered: the taste of homemade cookies without actually having to measure. Hallelujah!
Interestingly enough, I never wrote down the recipe. And even though you don’t need to measure, it is sort of important to know how many eggs to use. How much oil to dump in. But I could not for the life of me remember the next time I wanted to bake these cookies. So I guessed.
And they turned out.
When I made the cookies the third time, I couldn’t remember how many eggs or how much oil I used either the first or the second time. So I guessed again.
And you know what? They turned out again. Warm, melty, ooey-gooey cookie bliss. This is a no-fail recipe for non-bakers. Two eggs, three eggs–doesn’t seem to matter. You can’t mess these up. And believe me, I tried. This time, though, I wrote it down.
Combine 1 box cake mix, any flavor. Duncan Hines works the best, in my opinion.
Stir in your add-in of choice. I used mini-Reese’s Peanut Butter cups and gave them a coarse chop.
Plop them on a cookie sheet, and bake for approximately 9 minutes.
Eat one while it’s still warm. Then eat another.
Cake Mix Cookies
1 box cake mix, any flavor
1/3 cup vegetable oil
1 teaspoon flavoring add-in of your choice
Bake at 350 for approximately 9 minutes
Be creative! My favorite is white cake mix, with mint extract and red and green M and M’s at Christmas. Or try Devil’s food cake with Andes Mints. Then go find some elastic-waist pants.