Box Cake Cookies

This week’s recipe comes to us from another member of the Stewart’s Food Store team – Lora Weems – who brought this quick and easy way to turn a boxed cake mix into dozens of delicious cookies. Lora’s recipe for Box Cake Cookies is a prizewinner and comes just in time for bakers who want to contribute to the Olney Senior Cub Center’s Texoma Gives bake sale on Sept. 7.

This also is a wonderful recipe for kids who want to help with their own bake sales, she said.

“I’ve just always called them ‘Cake Mix Cookies,’ as there are so very many combinations,” Lora said. “I won third place in the Texas State Fair of 2012. The contest was, I believe, ‘Ways to use Boxed Cake Mix.’ It was one of those contests where they give you two or three hours, and they supply all of the ingredients, as well as equipment.”

Her prizewinning recipe for that contest was Pineapple Upside Down Cookies, in which she used a pineapple cake mix, added chopped dried pineapple and dark cherries, and rolled the cookie dough in brown sugar.

For this recipe, Lora used strawberry mix and mini-chocolate chips but go browse the baking aisles at Stewart’s and see what strikes your fancy.

“Any flavor of mix will work except for angel food,” Lora said. “One can make the cookies plain or with any add-ins that are desired.”

Ingredients:

1 box cake mix 2 eggs, slightly beaten ½ cup cooking oil Preparation: Step 1: Preheat oven to 350°F Step 2: Empty the mix into a medium-sized mixing bowl. At this time, add any other desired items, such as chopped dried fruit, nuts, or baking chips, and stir to mix.

Step 3: Add the oil and eggs, and mix with a spoon until fully incorporated. The desired texture is a firm, thick dough. If the dough is too moist, add a bit of flour. If too dry, add milk or cream.

Step 4: Scoop 1-inch balls of dough and roll into balls, and place 1 inch apart on prepared baking sheets. (These won’t spread much). After the balls of dough are placed on the prepared cookie sheet, they need to be squashed a bit with fingers, fork, or glass Step 5: Bake for 8 to 10 minutes, until the cookies are lightly brown and they have small cracks on the surface. Let cool for a couple of minutes on the cookie sheet, then let cool completely on racks. The cookies can be frosted if desired. Store in airtight containers.

Lora’s suggestions for custom cookie combinations include: Pineapple Upside-down Cake: pineapple mix, chopped dried cherries and pineapple, sprinkle with brown sugar before baking Chocolate chip: yellow or white mix, chocolate chips or chunks Spice: spice mix, chopped nuts Red Velvet: red velvet mix, white chocolate chips Banana nut: banana mix, chopped dried banana, chopped nuts Triple chocolate: chocolate or chocolate fudge mix, white chocolate chips, chocolate chunks As always, all ingredients are available at Stewart’s Food Store.