This is my dad’s recipe for super-easy cookies of any variety. They’re guaranteed fool-proof, and the possible varieties are virtually endless.
- 1 box of 2-layer cake mix — your choice!
- 8 tbsp (1 stick) of butter, softened
- 1 egg
- approx. 10 oz (1 to 1.5 cups) add-ins — your choice! (i.e., dried cranberries, chopped nuts, chocolate or peanut butter chips, etc.) – OPTIONAL
Preheat your oven to 325°. Mix the ingredients together with a hand-mixer on LOW speed (although I recommend digging in with your hands if you decided to toss in any optional ingredients). The dough will be VERY sticky, so consider yourself warned!
OPTIONAL: Once the dough is blended, roll it in plastic cling wrap, shaping it into a log. It will keep in the freezer for a few days, or you can take it out after just a few hours. The cold dough will be a lot less sticky and easier to handle.
Roll a portion of dough into a ~1.5″ ball, then press onto a non-stick cookie sheet. Bake at 325° for 12 to 13 minutes. Carefully remove the cookies from the cookie sheet and place them on a cooling rack. This recipe yields about 2 dozen 2″ to 3″ cookies.
Try using different combinations of cake mixes and add-ins. Some examples:
- spice cake + dried cranberries (this one is an all-time favorite!)
- double chocolate cake + peanut butter chips
- German chocolate cake + chopped walnuts
- coconut cake + chocolate chips