Cake Mix Oatmeal-Raisin Cookies

Another addition to the Live Oak Cookie Swap on 12/4/18.

Ingredient:

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 

1 egg 

2  old-fashioned oats


1 cup raisins or chopped dates

Steps
1
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.
2
Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets; flatten dough slightly with fingers.
3

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