Cake Mix Cookies Recipe

Cake mix: The base of the recipe, providing flavor and structure to the cookies.

Vegetable oil: Adds moisture and helps bind the ingredients together.

Eggs: Provide structure and richness to the cookies.

When mixing the cake mix, vegetable oil, and eggs, ensure that you do not overmix the dough. Overmixing can result in a tougher texture. Stir just until the ingredients are combined and the dough is smooth. This will help maintain a tender and chewy consistency in your cookies.

• cake mix - Substitute with homemade cake mix: Combine 2 cups of flour, 1 ½ cups of sugar, 1 tablespoon of baking powder, and a pinch of salt. This allows you to control the ingredients and avoid preservatives.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle flavor and is a healthier fat option.

• vegetable oil - Substitute with unsweetened applesauce: Applesauce can reduce the fat content and add moisture to the cookies.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative.

• eggs - Substitute with mashed banana: Use ¼ cup of mashed banana per egg. This adds natural sweetness and moisture.

• Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their texture and don’t become soggy.

• Once cooled, place the cookies in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.

• To prevent the cookies from sticking together, place a sheet of parchment paper between each layer of cookies.

• Store the container at room temperature. The cookies will stay fresh for up to one week.

• For longer storage, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a resealable plastic freezer bag or an airtight container. Label the container with the date to keep track of their freshness.

• When you’re ready to enjoy the cookies, remove the desired amount from the freezer and let them thaw at room temperature for about 15-20 minutes. Alternatively, you can warm them in the oven at 300°F (150°C) for a few minutes to regain their freshly baked texture.

• If you prefer a softer cookie, you can place a slice of bread in the container. The bread will help maintain the moisture level, keeping the cookies soft and chewy.

• Preheat your oven to 300°F (150°C). Place the cake mix cookies on a baking sheet and cover them loosely with aluminum foil. Heat for about 5-10 minutes until they are warm and slightly crispy on the edges.

• Use a microwave for a quick reheat. Place a damp paper towel over the cookies and microwave on medium power for 10-15 seconds. This method helps retain moisture and keeps the cookies soft.

• For a toaster oven, set it to 300°F (150°C). Place the cookies on a baking tray and heat for 5-7 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside soft.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer and heat for 3-5 minutes. This method ensures an even reheating and a delightful texture.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning. This method is perfect for a quick and gentle reheat.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine the cake mix, vegetable oil, and eggs.

• Measuring cups: Used to measure the vegetable oil accurately.

• Measuring spoons: Used to measure any additional ingredients if needed.

• Baking sheet: A flat sheet to place the spoonfuls of dough for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

• Wire rack: Used to cool the cookies after baking.

• Spatula: Helpful for transferring cookies from the baking sheet to the wire rack.

Prepare ingredients in advance: Measure out the cake mix, vegetable oil, and eggs before you start. This makes the process smoother and faster.

Use a cookie scoop: A cookie scoop ensures uniform dough portions, speeding up the process and ensuring even baking.

Line baking sheets: Use parchment paper or silicone baking mats to line your baking sheet. This saves time on cleanup.

Cool on wire rack: Transfer cookies to a wire rack immediately after baking to cool. This prevents over-baking and speeds up the cooling process.