Welcome to my new baking column, “Drop It Like It’s Hot!” If you’re wondering where you can find the best, simple recipes online, this is where to find them! I don’t exactly have the best baking ability, so if I can make it without catching my house on fire, you probably can too. If you have any recipe suggestions for me to make, I am open to any, and you can email me at [email protected].
Now, for what you’re probably here for. I’m not entirely sure who originally came up with it because there are tons and tons of spinoff recipes, but whoever did deserves a raise. This recipe is an easy fix when all you have is a random box of cake mix, but want some cookies. You would expect that if you don’t follow the directions on the box, it’s gonna explode in your oven, so be careful!
In my opinion, this recipe works better if you’re not very fond of cake like me. It’s also very flexible to your liking because you can choose any cake mix that fulfills your needs. Personally, I enjoy the Red Velvet, but feel free to have some creative freedom with this.
Here’s a list of what you’ll need:
- 2 eggs
- ⅓ cup of oil (vegetable, olive, etc.)
- 1 box of cake mix of your choice
Before you start, remember you preheat your oven, or whatever you’re using to bake these, to 350 degrees. Since there aren’t many ingredients, there’s no reason to worry about separating the dry and wet ingredients–so just throw it all in a bowl and use a little elbow grease to mix it.
Now, there are a couple different ways you can go with this: you can mix chocolate chips in, or roll the dough in powdered sugar. My favorite route is to crush up Oreos and mix them in, and break some of them to decorate on top. Then when you pick your poison, you put it in the oven for 10 to 12 minutes.
I chose to do Red Velvet and the Oreos, and brought the cookies to school on my birthday. Everyone said they tasted pretty good. Elias Abel, a junior writing major, comments, “They were firm and cakey; the color was very striking.” (I didn’t really think they were firm, but when I asked him about it, he said it’s a good thing, so take away what you will from that.) Going off that, I’ve made this recipe a couple of times now, and I have actually enjoyed it when I undercooked them a bit so they were gooey, but you didn’t hear that from me because that could probably be a health concern.
You can easily look up “Cookies from cake mix,” and find dozens of different bakers, but personally, I followed Danielle Rye’s recipe on “Live Well Bake Often,” which was originally posted in 2017. (Here’s the link if my explanation wasn’t enough: https://www.livewellbakeoften.com/red-velvet-cake-mix-cookies/)
However you decide to make it, I hope you enjoy this recipe as much as I do!
