Heloise was known for her life-hack style hints, one of her most popular being cake mix cookies. Grab your favorite cake mix and get ready for some fuss-free, customizable cookie fun.
1 box (15-17 ounce size) cake mix, unprepared (any flavor)
1/2 cup oil
2 eggs
1/2 teaspoon extract (vanilla, almond, etc), optional
1 cup add-ins chocolate chips, nuts, raisins, toffee chips, etc (optional)
Preheat the oven to 350 degrees F.
Combine the cake mix, oil, eggs, and extract (if using) in a mixing bowl. Beat on medium speed with an electric mixer until smooth.
Stir in any add-ins by hand.
Drop the cookie batter by spoonfuls onto an ungreased cookie sheet about 2-inches apart.
Place the baking sheet in the oven and bake at 350 degrees F for 8-10 minutes. Remove from the oven and let cool on the cookie sheet for 3 minutes then remove to a cooling rack.
Store the cookies in an airtight container at room temperature.
Experiment with different flavors of cake mix to create unique cookies.
Using room temperature eggs can help the batter mix more smoothly.
Try adding a pinch of salt to enhance the flavor of the cookies.
Incorporate zest from citrus fruits for extra flavor.
For an even chewier cookie, slightly underbake them and let them sit on the sheet longer before transferring.
Mix in chopped candy bars or seasonal ingredients like pumpkin spice for fall-themed cookies.
Remember to space cookie dough balls adequately on the sheet to allow for spreading while baking.
Try adding a sprinkle of sea salt on top of the cookies right before baking for a sweet and salty combination.
For extra texture, try mixing in crushed graham crackers or pretzels.
Store baked cookies in an airtight container with a slice of bread to keep them soft and fresh longer.
Cake mix provides a convenient and flavorful base for the cookies, making the process quicker and easier compared to traditional cookie recipes.
Yes, a gluten-free cake mix can be used to make these cookies, resulting in a gluten-free treat for those with dietary restrictions.
You can use any neutral-flavored oil, such as vegetable oil, canola oil, or melted coconut oil. Avoid using oils with strong flavors like olive oil, which may alter the taste of the cookies.
You can substitute melted butter for oil for a richer flavor and texture, though the cookies may spread more during baking.
Vanilla and almond extracts are popular choices, but you can also experiment with flavors like coconut, lemon, or peppermint to complement the cake mix you choose.
Bake the cookies for 8-10 minutes or until the edges are lightly golden. Keep a close eye on them to avoid overbaking, as they can rapidly become dry.
Chilling is not necessary for these cookies, but if you want to reduce spread and create a thicker cookie, you can chill the dough for about 30 minutes before baking.
You can use a variety of add-ins such as chocolate chips, nuts, dried fruits, toffee bits, or even sprinkles for added fun. The combination can be tailored to your preference.
The cookies are done when the edges are set and just starting to turn golden. They may look slightly underbaked in the center but will continue to firm up as they cool.
You can freeze the cookie dough. Scoop the dough onto a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. The dough can be kept in the freezer for up to 3 months.
To reheat, place cookies in a preheated oven at 300 degrees F for about 5 minutes to restore some softness. Avoid the microwave as it can make cookies chewy or hard.
You can use egg substitutes like applesauce, flaxseed meal mixed with water, or commercial egg replacers. This may slightly change the texture but can still yield delicious cookies.
If your cookies are dry, consider reducing the baking time or adding a teaspoon of water or milk to the dough to add more moisture before baking.
Electric Mixer: For combining the cake mix, oil, eggs, and optional extract until smooth. An electric mixer is preferred for easier mixing, but a whisk can also be used.
Mixing Bowl: A large mixing bowl is for combining all the ingredients together.
Measuring Cups and Spoons: For measuring the oil and any optional extract or add-ins, such as chocolate chips or nuts.
Baking Sheet: To drop the cookie batter onto for baking. An ungreased baking sheet allows the cookies to spread correctly while baking.
Spatula: For transferring the cookies to a cooling rack after they have baked to avoid breaking them.
Cooling Rack: To allow the cookies to cool properly after being removed from the baking sheet.
Parchment Paper (optional): If desired, lining the baking sheet with parchment paper can help prevent sticking and make for easier clean-up.
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reviews & comments
December 1, 2013
I used white cake with almond extract. I liked them. Very plain cookies but simple. I might try adding chocolate chips or something.
July 13, 2013
This is the best, no fail way to make cookies. You can add in things like nuts or chocolate chips so easily and they always turn out. And you can use different cake mix flavors. I have noticed that cake mix packages have shrunk a little so they texture is a bit different so I use a little less oil now.
July 11, 2013
This is kinda my go to cookie recipe. It's the only recipe that always works for me without fail. And you can change it up with different flavor cake mixes or add-ins. Love it! Thanks!
December 22, 2007
These cookies are great! I used a white cake mix with about 1-1/2 cups of fruity pebbles for one batch and then used a devil's food cake mix with crushed candy cane and chocolate chips for another batch. Both turned out fantastically!!!! I found that 9 minutes was the perfect timing in a well-calibrated 350 degree oven. Enjoy!!
I hate to bake but this was so easy, fast and turned out like I knew what I was really doing. I used a Devil's Food cake mix and can't wait to try with other cake mixes. There's that bake idea again. thanks!!
June 14, 2006
These cookies are so easy and turn out great everytime. We had some friends over and they ate probably 8 each! They were gone that night. Try spice cake mix for something different and delicious.
March 8, 2005
When Betty Crocker Chocolate Fudge cake mix and Guittard milk chocolate chips are used, these are superb! Peanut butter chips are also excellent.
October 22, 2003
This is one of the best and easiest cookie recipes I have ever tried. Took a batch to work and they didn't last long. Now I get request for every occasion to bring these cookies.
April 27, 2003
I used french vanilla cake mix and chopped chocolate from easter, turn out great.