By adding 12 cup of oil and two eggs toanycake mix, you might have cookie dough.
Thats a pretty bold assumption.
I dont think a gluten-free mix would yield the same result as say, a standard yellow cake mix.
For the most part, cookies arent a difficult process, and this is a really open-ended recipe tip.
Theres no mention of oil jot down, measurement, cooking time or temperature to use, either.
But Ill take any excuse to make and eat cookies, so here we go.
The cake mixes I used all call for vegetable oil, water and 3 eggs.
Thats a lot of wet ingredients, and the recipe cuts out a pretty significant portion of them.
The first thing youll notice here is that the dough isverydry without the water and additional egg.
A minute or so of hand kneading takes care of that, but the dough is a bit oily.
It doesnt look or feel like a cookie dough, but I have faith in the internet.
Why would it lie to me?
In a world saturated by lousy (but pretty!
), Pinterest-friendly recipes, there isnt much to go on.
After letting the batch cool for a few minuteswarm cookies are the best cookiesI bit into some fudgy goodness.
The oil lends itself to a crisp bottom and top, but theres just too much of it there.
So into the refrigerator went the dough, yet it was still too strong.
I was nearing the end of my rope, with two more boxes of mix in tow.
So I called my mom, who had me feeling like a fool almost instantly.
What are you writing about this week?
Some kind of cake mix cookie recipe I saw on the internet.
Trying to see if it works, but so far it isnt great.
Oh, like the Pillsbury one?
THE WHAT?
She also presses the cookies with a glass to promote faster, more even cooking at a higher temperature.
The dough still needs a little help to come together fully, but it is still worth the effort.
Now, are these as good as a from-scratch chocolate chip?
