Another addition to the Live Oak Cookie Swap on 12/4/18.
1 box Betty Crocker yellow cake mix*
1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
2 tablespoons water
1 1/2 teaspoons ground cinnamon
2 old-fashioned oats
1 cup raisins or chopped dates
Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed about 1 minute or until smooth. With spoon, stir in oats, raisins and nuts.
Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets; flatten dough slightly with fingers.
Bake 9 to 12 minutes (centers will be soft). Cool 1 minute; remove from cookie sheets. Store covered.
* *The box I used was 15.25 ounces. Needed to upsize the mix.
Three ounce Cake Mix upsizer
source: Jill Cataldo
1 1/2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Whisk all the dry ingredients together. Store in a air tight jar.
Whisk each time before using.
To increase a 15.25 ounce cake mix ( which this box was) add 3 ounces or 8 level tablespoons plus 1 level teaspoon of this up sizer to the cake mix.
Recipe from my Betty Crocker holiday Cookbook