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Hassle Free Delicious Cookies With Cake Mixes!

Hassle Free Delicious Cookies With Cake Mixes!

Did you try to make delicious cookie treats out of your regular cake mixes? Did you even think that it was actually possible to create these homemade great tasting cookies using the regular cake mixes in your cupboard?

Normally I really bake my cookies from scratch although I have recently begun to try out with cake mixes and see how I can turn them into delicious cookie treats. From your ordinary cake mixes you actually have tons of options for really delicious cookies. So, if you're busy and looking for shortcut ways to prepare those lovely cookies then cake mixes might be the answer to your baking needs.

Cookies Out of Cake Mixes are good for:

1) To help out amateur bakers have more confidence in their baking.

2) Help the busy mom and make things easier for when she bakes these goodies.

3) To make baking cookies a fun activity together with the kids.

4) To ease the budget. Cake mixes are sometimes on sale at $1 or even less. So it's great for the budget.

5) If you want to make delicious cookies & you don't have much time, then the cake mixes would help you get those lovely cookies at your table in no time at all.

Some great tips to help you with baking cake mix cookies:

1) Be sure to thoroughly read recipe and instructions before baking.

2) Do not overmix your dough.

3) Make sure that you drop your dough mixture onto cool sheets and not on warm ones.

4) Be sure to line your cookie/baking sheets using silicone mats or parchment paper.

5) Do not overbake cookies. The baked cookies must still be a little bit soft at the top but already set at the edges.

6) Allow cookies to cool completely prior to storing them so that they will not become soggy later on.

Here are a few tried and tested cake-mix cookies that I have baked and found really delicious:

Devil's Food Cookies

Choco Peanut Butter Cookies

Oatmeal Cookies

Chewy Choco Cookies

Here is a recipe you should try. Enjoy!

Chewy Choco Cookies

Ingredients:

1 box dark chocolate or milk chocolate cake mix (preferably use 1 of the brands that have the one cup of pudding mix already added to the mix. Use either Pillsbury or Betty Crocker.)

1 cup baking chocolate chips

Halfway in-between 1/3 and 1/2 cup oil

2 eggs

Instructions:

Mix together into a large bowl your cake mix, eggs and oil, using large mixing spoon.  The oil must be halfway in between the 1/3 and 1/2 mark.  I've found that any more is too oily and any less makes the cookies dry.After finishing mixing the ingredients, pour in 1 cup chocolate chips and mix again. Drop one inch balls onto cookie sheet.

Try to smooth out the balls by rolling them in between your palms before plopping them down for a more evenly baked, round cookie. Bake at 350 degrees, for 6-8 minutes.  Cool for a few minutes before serving. Cookies initially will come out a bit puffy, but will sink down once cooled for a few minutes.

About the Author

Jaydon is a food fanatic! You can check out his very popular Cookie Recipes website on http://www.cookierecipessecrets.com where he shares some of his Butter Cookie Recipes on http://www.cookierecipessecrets.com/category/butter-cookies-recipes/

and his Chocolate Cookies Recipes on http://www.cookierecipessecrets.com/category/chocolate-cookies-recipes/

what are some low fat cookie or other treat recipies? thanks ppl ?

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More Popular Recipes
Giant Low Fat Ginger Cookies
Recipe #99325 | 25 min | 10 min prep | SERVES 22 (

These are wonderful soft and chewy ginger cookies. They make a lovely afternoon treat or could be put in a lunch box. They are originally from "Hey, Mom! I'm Hungry!" by Susan Powter and were supposed to be cookies to use to make ice cream sandwiches. Honestly, though, they never last long enough in our house to put ice cream between them! They are gobbled up as soon as they are cool enough to hold!

Ingredients
1 cup whole wheat flour
1 cup white flour
2 teaspoons baking soda
1 dash salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 1/4 cups brown sugar
2 tablespoons butter
1/4 cup molasses
2 large egg white or 1/4 cup egg substitute
1/2 cup unsweetened applesauce
Directions
1Preheat your oven to 325°F.
2Combine the flour through the brown sugar and mix well.
3Using an electric mixer combine the butter, molasses, egg whites, and applesauce.
4Add the dry ingredients and mix well.
5Spray a baking sheet with non-stick spray.
6Drop the batter by 1 1/2 tablespoons onto the baking sheet.
7These will spread so allow some room.
8Bake for about 15 minutes per batch or until they are starting to brown on the bottom.
9Let these cool on a rack.

Low-Fat Oatmeal Cookies with Chocolate Chips (or Raisins)
(adapted from Food Fit)

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/2 cup chocolate chips

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.
In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Add chocolate chips or raisins just before the batter comes together.
Drop tablespoonfuls onto the prepared baking sheet. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges, but will not get as dark and golden as regular cookies.
Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes 2 dozen cookies.

Better-Than-The-Real-Thing Chocolate Chip Cookies
These chocolate chip cookies made with Splenda taste so good no one would even suspect that they are not "fully leaded" with sugar. Who says you can't have your cookie and eat it too? Chocolate lovers, this cookie is for you!

Ingredients

2 1/4 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Butter Flavor Crisco shortening
1/4 cup Splenda Sugar Blend for Baking
1/2 cup Splenda Brown Sugar Blend for Baking
1 1/2 teaspoon vanilla extract
2 eggs
1 cup Ghirardelli chocolate chips or 1 12 oz. package of semi-sweet or dark chocolate morsels
(chocolate lovers, you can always add more chocolate chips as desired!)

Directions

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in small bowl. Set aside.

Mix shortening, Splenda Sugar Blend for Baking, Splenda Brown Sugar Blend, and vanilla at medium speed with an electric mixer till blended. Add eggs, one at a time, mixing well after each addition. Gradually add flour mixture, beating until blended. Stir in chocolate chips.

Spoon rounded teaspoonfuls of cookie dough onto ungreased baking sheets and press gently to lightly flatten dough.

Bake 10-11 minutes or until lightly browned. Remove from oven and cool on a wire rack.
Note: If you like chewy cookies, you may want to bake them for less time (just make sure you watch them!) Of course, this all depends on your oven temperature!

This recipe makes 3 dozen medium size cookies - that's about 3 cookie sheets!

Recipe for Low Carb Snickerdoodles

(Edit: In February of 2008 I made a more nutritious and South Beach Diet friendly version of this recipe and posted it as Sugar-Free and Gluten-Free Cookies with Almond and Flaxseed Meal.)

This was my first time attempting to make cookies with almond meal (ground almonds) and the flavor of these low carb Snickerdoodles was top notch. Now mind you, this is not a low fat cookie. But they were crisp, looked good, and tasted delicious. I'm not a big dessert eater, so a batch of these in the freezer would last me a long time. They'd also be great as a treat for kids or adults who are allergic to wheat. Like most low carb baked goods, they're a little crumbly compared to regular cookies, but not bad. The recipe said this makes 30 cookies, but I ended up with only 15, so I guess I made them too big.

LOW CARB SNICKERDOODLES
(, makes 15-20 cookies)

1/2 cup butter at room temperature (1 stick)
1 1/2 cups almond flour (Bob's Red Mill brand is good)
1 cup granular Splenda (comes in a box or a bag)
1 egg
1/2 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. cream of tartar

for rolling cookies:
2 T granular Splenda
1 tsp. ground cinnamon

In mixing bowl, beat butter with electric mixer about 30 seconds. Add half almond flour, 1 cup Splenda, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until thoroughly combined. Beat in the rest of the almond flour, cover bowl and chill one hour. (I got distracted and chilled it for nearly 3 hours, which didn't seem to matter.)

Preheat oven to 350. Combine 2 T Splenda and cinnamon in small dish. Shape dough into 1 inch balls , roll each in cinnamon-Splenda mix and put on cookie sheet 2 inches apart.

Instructions said to bake 10-12 minutes, but I baked mine for about 16 minutes. If you manage to make them only 1 inch round,12 minutes would probably be about right.

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