|***UPDATE: See this post about our new eating habits. (7/10/11)
These are about the simplest cookie you can ever make……well, except for those you get at the store and place on the cookie sheet to bake. Those are good too – but these, THESE are homemade. Doesn’t it make you feel like Suzy Homemaker when you tell your friends, “Here are some homemade cookies I made you.” Then they feel really special…..and you feel special knowing you didn’t waste all day making them. Let me just tell you that when I made these cookies, I was having a bad day. A very, very bad day. First thing in the morning I couldn’t get my computer to work. Then Annie locked herself in the car at the post office and it was raining. Then the cashier at Walgreens wouldn’t take my coupons. At CVS I left my coupon binder in the buggy and didn’t realize it until I got home (Don’t worry! It’s safe…..I know the manager there….thanks Tammy!) I came home only to let Annie fall butt first down into the clothes hamper. So, as you can tell I really needed some cookies. Actually, I made these cookies to say “Thanks!” to those who helped me get back into my car and also to take to Tammy at CVS. I like telling people I appreciate them. It always seems to pack an extra punch when you say it with cookies. So, to kill two birds with one marshmallow (or something like that) I decided to say thanks AND show you how to make them. You’ll love me forever.
|You’ll need a cake mix, eggs, oil, and sugar. That’s it. Are you amazed yet?|
|I knew my day was starting to look up when one of my eggs had a double yolk. It always makes me smile. Did that mama chicken know she was going to have twins before we devoured her eggs in some delicious cookies? I didn’t think the double yolk would mess with the consistency of the batter, so I decided to leave it in there. Now these cookies are even MORE extra special. Isn’t it awesome how God throws those little joys into your life even when you’re having a bad day?|
|In a medium bowl, mix the cake mix, eggs, and oil. It’s going to be pretty stiff. That’s good. You want stiff dough when you’re making cookies. If you’re ever making cookies and the dough seems a bit too runny, just add some more flour until you get the right consistency. It might vary every time you make cookies from scratch……we’ll blame it on Global Warming. I’ve never had that issue with these cookies though. They always seem to be just right.|
|Now, roll your dough into balls. This is the fun part! You can make whatever size you like, but I’ll just tell you right now that I am NOT a small cookie person. I like my cookies big. Do you know anyone who would say “Yes, I’d like a small cookie, thank you?” Um, no. Because that would be Un-American. Weirdos. So, for me this recipe usually makes about 2 dozen cookies. Any recipes that I’ve seen for them always say 3 dozen. I can usually look at a recipe and take 1 dozen off the yield number and know how many I’m going to have……big cookies = the right thing to do. Just do it.|
|Now, most recipes don’t call for this part – but I like to add it anyway. I think it gives it that little extra something-something. After you roll your cookie into a ball, roll it in some sugar. I don’t measure the sugar out, but it’s probably around ¼ cup total that you’ll use. How could extra sugar be bad? As Pioneer Woman says, “If some is good, more is better.” Amen, sister.|
|Now, when you get all your cookies rolled and sugared, you’ll need to flatten them a bit. Don’t smush them to smithereens, but push them down a little bit. They don’t spread much, so if you don’t do this part you’ll have a nice round cookie. Use the bottom of a glass……or you can use your potato masher if you so desire.|
|Bake at 375 degrees for 8 minutes. This will vary with each stove. Every time I try this recipe at my mom’s house, I get a burned batch of cookies – NOT cool. She has to cook her cookies at 350 for 8-9 minutes. Ovens vary…..get to know your oven. Use it. Embrace it. Talk to it and it will talk back. Share the oven love.|
|Come closely and listen my children and I will tell you the secret to Stacy’s successful cookies. I don’t like to toot my own horn, but I make good cookies. GOOD COOKIES. I have mad cookie skills. Want to know what I do? I underbake cookies. Yep. That’s it. I always take time off the end of what a recipe states…..I cook them only until they start to set around the edges. The middles might look sorta wet still, but I take them out anyway. After they sit a bit they’re ready to eat….and they’re soft…..and gooey. And all sorts of delicious. Honey, do you know anyone who wants a crispy cookie (my Mama not included)? So, to increase your cookie success, only bake them until you can tell from touching the edge that they’re starting to set. Leaving them on the cookie sheet a minute or two after you pull them out of the oven helps them continue to cook a bit. Leave them no longer than 2-3 minutes on there. Then pull them off and let them cool on racks. Eat as many as you want….it’s okay. Tell your spouse you’re eating them in honor of my bad day.|
|What I love about the recipe is that it’s so easy to switch up! You can use whatever cake mix you have on hand. Chocolate makes great cookies, and you can roll them in confectioner’s sugar instead of granulated to make Chocolate Crinkles! If you use a yellow cake mix, you can add chocolate chips and make Chocolate Chip Cookies. This particular batch was Cherry Chip. YUMMO. My sister is in love with Funfetti Cookies. Can you tell we’re a cookie loving family? Make some today.My day got better when I went into the bathroom and saw Annie had unrolled the toilet paper….nothing like a child to make you smile. Something about rolling toilet paper is very therapeutic.|
Cake Mix Cookies1 box cake mix of any flavor2 eggs
¼ cup oil
Preheat oven to 375 degrees. Mix cake mix, eggs, and oil until well combined. Roll into desired sized balls. Roll cookies in sugar and place on cookie sheet. Flatten with a glass or potato masher. Bake for 8 minutes or until they just start to set on the sides. Let stand on cookie sheet for 1 minute then remove to baking racks to cool completely.
Yield : 2-3 dozen