1 box red velvet cake mix
2 eggs
1 tsp vanilla
1/3 cup vegetable oil
3/4 cup chocolate chips
preheat oven to 350 degrees.
with an electric mixer, combine cake mix, oil, eggs, and vanilla.
mix until a dough forms.
fold in the chocolate chips
roll into balls and bake at 350 degrees for 8 minutes.
makes approx 24 cookies
1 (18.5-ounce) package devil’s food cake mix
1/3 cup vegetable oil
2 eggs
1 cup (6 ounces) white chocolate chips
preheat oven to 350 degrees. coat baking sheets with nonstick cooking spray.
in a large bowl, combine cake mix, oil, and eggs, and beat slowly with
an electric mixer until well blended, spooning down sides of bowl
frequently; batter will be very thick.
with a spoon, stir in white chocolate chips. drop by teaspoonfuls 2″ apart onto baking sheets.
bake 9-11 minutes, or until cookies are firm. remove cookies to a
wire rack to cool completely.
makes 3 dozen cookies
1 (18¼ ounce) pkg white cake mix
1/3 cup vegetable oil
2 eggs
3/4 cup miniature M&M’s baking bits
preheat oven to 350 degrees F. coat cookie sheets with cooking spray.
in a large bowl, beat cake mix, oil, and eggs 3 to 4 minutes, or until well blended. using a spoon, stir in M&M baking bits.
drop by teaspoonfuls 2” apart onto cookie sheets. bake 10-12 minutes, or until firm and golden around edges. allow to cool 3 to 4 minutes then remove to wire racks to cool completely. serve, or store in an airtight container until ready to serve.
makes 36 cookies
1 (18.25-ounce) package chocolate cake mix
2 eggs
1/2 cup water
1/3 cup creamy peanut butter
3 tablespoons vegetable oil
1 1/2 cups coarsely crushed peanut butter sandwich cookies
preheat oven to 350 degrees F. coat two baking sheets with cooking spray.
in a large bowl, with an electric beater on medium speed, beat all ingredients except crushed cookies until well mixed.
stir in crushed cookies. drop by rounded teaspoonfuls 2 inches apart onto baking sheets.
bake 8 to 10 minutes, or until light brown around edges. remove to wire racks to cool before serving
1 (18-ounce) package carrot cake mix
1 (8-ounce) can crushed pineapple, drained
2 carrots, finely shredded
2 eggs
2 tablespoons vegetable oil
1 cup chopped pecans
preheat oven to 350 degrees F. coat baking sheets with cooking spray.
in a large bowl, combine cake mix, pineapple, carrots, eggs, and oil; beat 3 to 4 minutes, or until well blended. stir in pecans. drop by teaspoonfuls 1″ apart onto baking sheets.
bake 14 to 16 minutes, or until edges are golden. remove to a wire rack to cool. serve warm, or allow to cool completely before serving.
makes about 5 dozen cookies.
