Wednesday, February 13, 2008

On Monday I had this weird desire to bake cookies, but with Beau’s milk intolerance I had to come up with a way to make them without butter/margarine. He uses butter flavored Crisco for his bread (he makes his own bread weekly), but I didn’t want to use that. So I Googled for cake mix cookie recipes, because I knew there had to be some out there. There are ... plenty.

I ultimately chose this page because of the recipes using oil. I used recipe #2, but here’s what I did:

Cake Mix Cookie #2

Yields about 4 dozen cookies

1 box Triple Chocolate Delight cake mix
1 cup semi-sweet chocolate chips (I wanted to use white chips, but they contain cream and milk)
1 cup oatmeal
1 /2 cup oil
2 eggs, slightly beaten
1 tsp. vanilla
1/4 tsp peppermint extract

Preheat oven to 350. In a large bowl, combine all the ingredients, blending well. If the mixture is too stiff, add a little water. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 8-10 minutes or until set. Cool 1 minute before removing form the cookie sheets.

They do not spread very much so I was able to get about 15 cookies on a sheet at a time (I would have ended up with about 36 cookies, but I ate too much dough). For me they took almost the full 10 minutes to bake and the one minute cool time on the baking sheet is important for drying out the cookie a bit before removing them to a rack for final cooling. They are a chewy cookie and really delicious. And it only took me about 30 minutes from start to finish.

I plan to attempt this with other cake mixes, too.