Cake Mix Cookies Recipe

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

Eggs: Acts as a binder and adds moisture

Vegetable oil: Adds richness and helps to keep the cookies soft

For a more uniform shape, use a cookie scoop to drop the dough onto the baking sheet. This ensures each cookie is the same size and bakes evenly.

• 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.

• cake mix - Substitute with brownie mix: For a richer, fudgier cookie, brownie mix can be used in place of cake mix.

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

• eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg. This adds moisture and a slight sweetness to the cookies.

• vegetable oil - Substitute with coconut oil: Use the same amount of melted coconut oil. It adds a subtle coconut flavor and is a healthier fat option.

• vegetable oil - Substitute with butter: Use the same amount of melted butter. This gives the cookies a richer flavor and a slightly different texture.

• Allow the cookies to cool completely on a wire rack before storing. This prevents condensation and keeps them from becoming soggy.
• Place the cooled cookies in an airtight container. You can use a plastic container or a glass jar with a tight-fitting lid.
• If stacking the cookies, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
• Store the container at room temperature. These cookies will stay fresh for up to one week.
• For longer storage, you can freeze the cookies. First, arrange them in a single layer on a baking sheet and freeze until solid, about one hour.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. You can also warm them in a microwave for a few seconds for that freshly-baked taste.
• If you prefer to freeze the dough instead of the baked cookies, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to bake, preheat the oven and bake the frozen dough balls as directed, adding an extra 1-2 minutes to the baking time.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through. This method helps to retain their original texture and flavor.

• If you prefer using a microwave, place the cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 10-15 seconds. Check and repeat if necessary, but be cautious not to overheat as they can become rubbery.

• For a quick stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookies in the pan. Cover with a lid and warm for about 2-3 minutes, flipping halfway through. This method can give a slightly crisp exterior while keeping the inside soft.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket. Heat for 2-3 minutes, checking frequently to avoid overcooking. This method is quick and helps maintain a nice texture.

• For a more unconventional method, use a toaster oven. Preheat to 300°F (150°C) and place the cookies directly on the rack or on a small baking tray. Heat for 5-7 minutes, ensuring they don’t get too crispy.

• 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, eggs, and vegetable oil.

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

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

• Wire rack: A cooling rack to allow the cookies to cool evenly after baking.

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

• Measuring spoons: Used to measure the eggs if needed, though typically eggs are used whole.

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

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

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

Mix efficiently: Use an electric mixer to combine the cake mix, eggs, and vegetable oil quickly and thoroughly.

Scoop uniformly: Use a cookie scoop to drop uniform spoonfuls of dough onto the baking sheet for even baking.

Cool quickly: Transfer cookies immediately to a wire rack to cool faster and free up your baking sheet for the next batch.