Cake Mix Cookies Recipe

Cake mix: The base of our cookies, providing flavor and structure. Choose any flavor you like.

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

Eggs: Essential for binding and giving the cookies their structure.

When mixing the cake mix with the vegetable oil and eggs, ensure that you do not overmix the dough. Overmixing can lead to tough cookies. Stir just until the ingredients are combined and no dry spots remain. This will help maintain a tender and chewy texture 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 ½ teaspoon of salt. This allows for customization and control over ingredients.

• vegetable oil - Substitute with coconut oil: Provides a similar fat content and adds a subtle coconut flavor.

• vegetable oil - Substitute with unsweetened applesauce: Reduces fat content and adds 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 bananas: Use ¼ cup of mashed bananas per egg. Adds natural sweetness and moisture.

• Allow your cake mix cookies to cool completely on a wire rack. This ensures they don't become soggy when stored.

• Place the cooled cookies in an airtight container. You can use a plastic container or a resealable plastic bag. If stacking, separate layers with parchment paper to prevent sticking.

• Store the container at room temperature. Your cookies will stay fresh for up to a week. For longer storage, consider freezing.

• To freeze, arrange the cookies in a single layer on a baking sheet. Place the sheet in the freezer for about an hour, or until the cookies are firm.

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

• When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. For a freshly baked taste, you can warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.

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

• Avoid storing cookies in the refrigerator, as this can cause them to dry out and lose their delightful texture.

• 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, or until they are warmed through. This method helps maintain their crisp edges and soft centers.

• If you're in a hurry, use a microwave. Place a damp paper towel over the cookies and microwave on medium power for 10-15 seconds. This quick method can make the cookies soft and chewy again, but be careful not to overheat them, as they can become too soft.

• For a toaster oven, set it to 300°F (150°C) and place the cookies on a baking tray. Heat for about 5 minutes. This method is great for small batches and helps retain the cookies' texture.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 3-5 minutes. This method can give the cookies a slightly crispier edge while keeping the inside soft.

• 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. This method is unconventional but can work in a pinch, giving the cookies a warm, slightly toasted flavor.

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

• Mixing bowl: Used to combine the cake mix, vegetable oil, and eggs into a dough.

• Baking sheet: The surface on which you drop spoonfuls of dough to bake the cookies.

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

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

• Measuring cup: Used to measure ½ cup of vegetable oil accurately.

• Spatula: Helpful for scraping down the sides of the mixing bowl and transferring dough.

Pre-measure ingredients: Measure out the cake mix, vegetable oil, and eggs before starting to save time during preparation.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch baking: Prepare multiple baking sheets with dough so you can bake one batch while prepping the next.

Quick cooling: Transfer cookies to a wire rack immediately after baking to speed up cooling and free up the baking sheet for the next batch.