Time 15m Yield 30-48 cookies Number Of Ingredients 4 Steps:
Preheat oven to 350°. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners’ sugar and shape dough into 1" balls. Roll balls in confectioners’ sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute or so and cool on wire racks. My Notes:. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread – I wouldn’t suggest it, they really don’t need extra oil. Another way to keep them nice and thick and to get the most “crinkled” or “crackled” look is to make them bigger. When I roll them at about 1.5 inches they look prettier. And my best tip: My confectioners’ sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them “dry” for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn’t disappear.
Time 50m Yield 48 Number Of Ingredients 4 Steps:
Position a rack in center of the oven and preheat to 375 degrees F (190 degrees C). Stir cake mix, eggs, and butter together in a large bowl. Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets. Bake 1 pan at a time, in the preheated oven, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.
Time 30m Yield 12 cookies Number Of Ingredients 4 Steps:
Combine cake mix, oil, and eggs in a mixing bowl. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar. Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet. Bake at 350°F (180°C) for 10-12 minutes. Enjoy!
Time 1h50m Yield 30 Number Of Ingredients 5 Steps:
Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms. Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.
Time 25m Yield 24 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 15m Yield 40 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 350°. blend together cake mix and tofu. add water. drop by spoonfuls onto greased cookie sheet. bake according to cake mix instructions. do not add oil or eggs, the tofu replaces both.
