Sunday, December 2, 2018

Cake Mix Oatmeal-Raisin Cookies

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 

1 egg 

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


  1. My Son Richard would have loved these.I will make them in honor of him and give them to the young man next door.

    1. When I went to the recipe exchange today I told the ladies about you. How I met you and you said this was your sons favorite cookie. The ladies said to wish you a Merry Christmas.

  2. Love the recipes using cake mixes. These look so good.

  3. We do love oatmeal cookies-especially Bob! Nice to have a recipe using cake mix to make them.

    1. Not the same texture as the Quaker oats one but for a cakemix one - pretty good.