Betty Crocker Cake Mix Oatmeal Cookies

 

Ingredients:

  1 box of yellow cake mix

½ cup of brown sugar, packed

½ cup of unsalted butter, softened

½ cup shortening

2 tablespoons water

1 ½ teaspoons of cinnamon

pinch of nutmeg

1 large egg, beaten

2 cups quick cooking or old fashioned oats

1 cup raisins or chocolate chips (or whatever your favorite mix in is)

1 to 2 tablespoons of water (optional, if you are using a 16 ounce cake mix)

Directions:

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.

Can this oatmeal cookie beat the Quaker ( my all time favorite) ?

They are easy to make but not close to my favorites.

Beth's Oatmeal Cookies

 

Oatmeal cookies are one of my favorites. The Quaker Oats oatmeal cookies is my tried and true but I wanted to try this ONE

Gladys Kravitz Sugar Cookies ( from Bewitched)

 Josh is one of my gym buddies. He LOVES sugar cookies and had a birthday coming up.

I whipped up a batch of THESE that Mei's grandson wants me to make each time they visit.

Josh is a really nice young man and I decided to make this recipe AND Mei's grandsons and put them to a test.

Which one would he prefer.

It was close and the winner was--

⭐⭐⭐⭐ the one I make for Mei's grandson ⭐⭐⭐

Gladys- yours came close 😉

Cakemix Carrot Cake Cookies

 

Ingredients:

1 (15.25 ounce) box carrot cake mix( I used Duncan Hines)

2 large eggs

1/2 cup vegetable or canola oil

Directions:

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

In a large bowl, mix the carrot cake mix, eggs, and vegetable oil until a smooth dough forms.

Use a medium cookie scoop to portion the dough onto the prepared baking sheets, making sure you have an even number of cookies. Space them about 2 inches apart.

Bake for 8-10 minutes or until the edges are set. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.

Mei loves carrot cake so made these cookies for her

You can make these into a cookie "sandwich". Get a tub of cream cheese frosting , spread on bottom of one cookie then place the other cookie on top.

Cake Mix Gooey Butter Lemon Cookies

 Ingredients

Cookies

1 package (8 oz) cream cheese, softened

1/2 cup butter, softened

2 tablespoons finely grated lemon peel

1 egg

2 tablespoons lemon juice

1 box Lemon Cake Mix

Glaze

1 3/4 cups powdered sugar

3 to 4 tablespoons lemon juice

Directions:

Heat oven to 350°F.

In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet

Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.

In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.

Old School Sugar Cookies

 

Ingredients:

1 cup butter

3 ounces cream cheese

1 cup sugar

1 egg yolk

1/2 tsp. vanilla

2 1/2 cup flour

1/2 tsp salt

1/4 baking powder 

Directions:

I drop the wet ingredients in our mixer and beat for maybe 1 minute, add dry ingredients and mix only until mixed together.

I chill it for about 30 minutes (it’s a million times easier to roll out when it’s cold!).

Roll into 1 inch balls. Roll balls into sugar or sprinkles of your choice and bake on a parchment lined baking pan at 350 for about 10 minutes. I bake for 12 minutes ( check bottoms are done) and let them cool on the pan.

(This is from a super old magazine clip - forget which one)

 I wanted to use up these sprinkles. 😊

Copycat Chick-fil-A Chocolate Chunk Cookies

 Ingredients:

½ cup butter softened

½ cup shortening

1 ½ cups dark brown sugar packed

½ cup granulated sugar

2 large eggs

1 Tbsp. vanilla extract

2 ¾ cup all purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup oats quick cooking or old fashioned

1/2 cup milk chocolate chips

12 ounce bag semisweet chocolate chips chunks

Directions:

Preheat oven to 350 degrees.

Cream butter, shortening, dark brown sugar, and white sugar in a large mixing bowl using a hand mixer or stand mixer.

Beat in eggs and vanilla.

In a medium bowl combine flour, baking soda, baking powder and salt. Stir. Add dry ingredients to wet ingredients and stir until combined.

Stir in oats.

Stir in chocolate chips

Using a medium cookie scoop (2 Tbsp.) scoop cookie dough and stack two cookie dough balls, one on top of the other, on cookie sheets lined with parchment paper. Bake 4-6 cookies per sheet to allow for room to spread.

Bake cookies for 11-13 minutes. Allow cookies to rest on the baking sheet for 3 minutes before transferring them to a wire rack

 I always make Anissa cookies for her birthday. I was late baking for her this this year.

Banana Bread Cookies

 Ingredients:

Cookie Base

1/2 cup  salted butter, softened

1/2 cup granulated sugar

1/2 cup  brown sugar

1 banana, mashed 

1 tsp vanilla

1 3/4 cups all-purpose flour

1/3 cup old fashion oat- put in food processor to make oat flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

Cinnamon and Sugar Mixture

1/3 cup  granulated sugar

2 1/2 tsp cinnamon

Directions:

Preheat the oven to 350° F . Line a cookie sheet with parchment paper or a silicone liner and set aside.

In the bowl of a stand mixer, cream together the salted butter, granulated sugar, brown sugar and overripe banana and vanilla for 1 minute, or until light in color and fluffy in texture.

Add the flour,  oat flour, baking soda, cinnamon, and salt to the mixer. Mix until a soft dough or thick batter forms.

Roll batter into small balls ( was easier with hand that are wet). The batter is pretty sticky.

Roll balls into sugar and cinnamon mixture.

Place on cookie sheet and bake for 9-10 minutes.

Let the cookies sit on the cookie sheet for about a minute or so.

Remove and place on cooling rack.

Mei gave me a bunch of very ripe bananas this morning. I saw this recipe awhile ago and it was on my list to make.

Mei came over to bring us Chili she made. Gave her cookies to bring home.

BTW- The cookies were good

ALMOND COOKIES

 

Ingredients:

1 cup softened butter or margarine (or half that, half shortening)

¾ cup sugar

1 egg, slightly beaten

1 tsp almond extract

Optional: ½ tsp vanilla extract

2 ¾ cup flour

½ tsp baking soda

Extra sugar for flattening

Optional: Almonds or walnuts for topping

Directions

Cream butter or margarine (and shortening if using) with sugar in mixer. Mix in the egg, then the extracts, then slowly the flour and baking soda.

Shape dough into ¾” balls and place on lightly greased cookie sheet. Dip the bottom of a glass into the extra sugar and use it to flatten each ball (redip as needed or for each ball). If desired, top each cookie with a nut, pressing it in lightly to make it stay.

Bake at 375 degrees for 10 minutes, or until edges are just starting to show color.

Recipe from Reddits Best Family Recipes. OP stated-My grandmother used to have these lovely little almond cookies on hand whenever we were coming to visit -- and often kept some in the freezer, because my grandfather really liked snacking on them and they're also delicious frozen. She devised the sugared-glass-flattening method herself -- a reinvention of the wheel, but one she was pleased with that works quite well and leaves the edges a bit decoratively rough. They're deceptively unassuming-looking cookies but simply wonderful.

Chocolate Cherry Cordial Cookies

 

Ingredients

1 18.25 package chocolate cake mix ( Need the UPSIZER - it's on Carols recipe for maple cookies)*

2 Eggs

1/2 cup Oil

20 Cherries

1/4 cup Red sugar crystals

Directions:

Preheat oven to 350°F and line two baking sheets with parchment paper or non-stick silicone baking mats.

Whisk together chocolate cake mix, eggs and oil in a large mixing bowl until well combined.

Portion the dough into balls that are each about the size of a ping-pong ball. Place the dough balls on baking mat, leaving a couple inches between each one.

Use the back of a spoon or your thumb to flatten each ball of dough and place a cherry in the middle

Wrap the cookie dough around the cherry so that it is completely covered and again in the shape of a ball.

If using sugar crystals, pour them into a small bowl. Press each cookie dough ball into the sugar, so that the top is coated.

Place the cookie balls back on the baking sheets, sugar-side up.

Bake for 8-10 minutes at 350°F. *FOR BETTY CROCKER AND PILLSBURY CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 15.25 OUNCES.: Use 3 ounces of mix weighed on a kitchen scale OR  8 level Tablespoons plus 1 level measuring teaspoon of cake mix upsizer. Since this is a chocolate cake- I took 6 tablespoons of the upsizer and added 2 tablespoon of cocoa powder

Cake and Punishment Red Velvet Crunchies

 

Ingredients:

1-1/2 cups + 1 tablespoon all-purpose flour

1/4 cup unsweetened natural cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup packed light or dark brown sugar

1/4 cup granulated sugar

1 large egg, room temperature

1 tablespoon whole milk

2 teaspoons vanilla extract

1 tablespoon red food coloring, liquid or gel (might might need more, depending on how red you want your cookies)

1 cup semisweet chocolate chips plus 1/2 cup for after baking to stick on top for decorations

Directions:

****Wait to preheat the oven because the dough has to be chilled for one hour-oven temp will be set at 350 degrees****

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Use a mixer to beat the butter on high speed until creamy. Beat in the brown sugar and granulated sugar until combined and creamy. Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined. 

Turn mixer off to add the dry ingredients to the wet ingredients. Mix on low and slowly beat until a very soft dough is formed. Add more food coloring if you'd like the dough to be brighter red, which I do. I eyeball this. On low speed, beat in the chocolate chips. The dough will be sticky. 

Cover the dough tightly with plastic wrap and chill for at least one hour. It has to be chilled.

Preheat oven to 350 degrees (F).

Put parchment paper on two baking sheets and set aside so they are ready for you to place dough on once you've rolled it into balls.

Scoop up 2 tablespoons of dough and roll into a ball.

Place nine balls on each baking sheet. Bake each batch for 10 - 11 minutes. The cookies may only spread slightly because the center will be nice and moist. If you want to press down the warm cookie, you can, and it will make crinkles on top. 

Keep the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Recipe is from Cake and Punishment by Marymee Bell aka Tonya Kappes

A Southern Cake Baker Mystery series, #1. Cozy style mystery.

Sophia Cummings is temporarily back home in Rumford, Kentucky. She’s a pastry chef by profession and has agreed to make the wedding cake a high school friend. She has permission to use the kitchen at the Rumford Country Club where unfortunately, Chef Emile is discovered murdered. There is a new cast iron skillet near the body and Sophia knows that any southern chef would have only seasoned skillets. Sophia shares this knowledge with Sheriff Carter and the club manager and continues to follow clues helping to find who killed the peppery Chef.

Note: I haven't made cookies in ages. Price of butter and eggs plus the fact everyone has a carb phobia. This recipe has been sitting in my drafts and finally made it. It was the end of school year and I always make something for the school bus driver who picks up kids in our community. Putting up with those kids she needs more then cookies!

Pineapple Cake Mix Cookies

 

Ingredients:

1 box pineapple cake mix (15.25 ounces)

⅓ cup vegetable or canola oil 

2 large eggs

24 stemless maraschino cherries, removed from liquid

Directions:

Preheat your oven to 350 degrees F.  Line two baking trays with parchment paper and set aside. 

In a large bowl with an electric mixer OR in the bowl of your standing mixer fitted with the paddle, place the cake mix, oil, and eggs.

Blend well. 

Drop about about 2 teaspoons of dough on your baking trays two-inches apart. You may use a small ice cream scoop if you like.  The scoop shown is a 1 ½ teaspoon scoop, but rounded, so it’s about 2 teaspoons of dough.

Bake for about 12 to 14 minutes or until edges start to brown and the top cracks.

Immediately top each cookie with a cherry and press gently.

Let cookies cool 10 to 15 minutes on the baking tray and transfer to a cooling rack. 

source-https://howtomakeeasycookies.com/pineapple-cake-mix-cookies/

Pecan Tassies

 

Ingredients:

Crust:

1 8 oz package of cream cheese softened

2 ¼ sticks of butter or margarine softened

2 ⅔ cups of flour

Filling:

2 eggs

1 ½ cups of brown sugar

1 Tbsp. of butter or margarine

1 tsp. of vanilla extract

 1 cup chopped pecans- I ran them quickly in food processor until they became quite small

Directions:

For the crust:

Preheat your over to 350 degrees.

Beat together the cream cheese and the butter; add flour and mix.

Refrigerate overnight. 

Spray mini muffin pan with non stick spray. 

Roll into nut-sized balls and press into the mini muffin tins. I did this by poking my finger into the middle of each ball and using that as my guide to press it into place.

For the filling:

Mix the brown sugar, remaining butter, eggs and vanilla until combined. Add in chopped nuts

Assembly:

Next put a small amount of the nut mixture (don't fill them up to the top, as the filling expands a bit while baking.)

Bake for 20-25 minutes.

Many, many years ago ( really- about 50) I worked in a medical office. In those days people were kind and at christmas patients use to bring us gifts. Doctors never got anything, the girls who worked the desk and helped the doctor got the gifts ( which the doctors were not happy about but knew they had a great staff).

An Italian lady would always make them for us. I can't remember her name but do remember what she looked like. I got the recipe from her on the little index cards we use to write recipes on. That card was a mess and I transferred the recipe to the computer.

A sweet memory of the past.

Cherry Chocolate Chip Oatmeal Cookies

 

Ingredients:

1/2 cup butter, softened

2/3 cup packed brown sugar

1/3 cup sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

3/4 cup quick-cooking oats

3/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup dried cherries, chopped

1/2 cup semisweet chocolate chips

Directions:

In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips

Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

These  cookies were made Gabe's parents. Gabe's father is 96 and his mom is 93. Other recipes I made for them below.

https://bestoflongislandandcentralflorida.blogspot.com/2016/09/forest-ranger-cookies.html

2015 

2013

Note to self: She wants rice krispie treats next time

1922 Trefoil Cookie Recipe

 Quick Oven: 375-400F. Hot Oven: 400-425F. Very Hot Oven: 450-475F. Extremely Hot Oven: 500F or more. (They are from wood stoves that don’t have settings. Some grandmothers used to use things like flour and white paper to tell her how hot her oven was. Things like meringue cookies went in the “slack oven “ around 250 -200 from where the fire had died and the temperature was “slacking off)

Raspberry Oatmeal Bars

 

Recipe won a Blue Ribbon at the Suwannee River County Fair

Ingredients:

1 (18.5 ounce) package yellow cake mix *

2 1/2 cups quick cooking oats

3/4 cup margarine or butter, melted

1 cup raspberry jam

1 tablespoon water

Directions:

Preheat over to 375 degrees

Grease 9 x 13 pan

In a large bowl combine cake mix, melted butter and oats. Mix so there is no dry ingredients left in the bowl and it makes a nice clumps.

Press 1/2 of the mixture evenly into the prepared pan.

In a separate bowl mix jam with water and spread over the bottom crust.

Sprinkle remaining oat mixture evenly over the top

Bake in the preheated oven for 18 to 23 minutes or until top is lightly brown.

Cool before cutting into bars.

* You need an upsizer for the cake mix-FOR BETTY CROCKER AND PILLSBURY CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 15.25 OUNCES.: Use 3 ounces of mix weighed on a kitchen scale OR  8 level Tablespoons plus 1 level measuring teaspoon of cake mix upsizer.

FOR DUNCAN HINES CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 16.5 OUNCES.: Use 1.75 ounces weighed on a kitchen scale OR 5 level Tablespoons of cake mix upsizer.  

This is another retro recipe- made around 2002

Pucker Bars- Recipe Exchange

 

Ingredients:

3 cups rice cereal

1/2 cup flour

1 Tablespoon brown sugar

1/3 cup butter or margarine

3 eggs

2/3 cup sugar

1/4 cup lemon juice ( used my Meyer Lemons)

2-3 Tablespoon flour

1/2 tsp baking powder

powdered sugar

Directions:

Crush the rice cereal into fine crumbs. Stir together crumbs, 1/2 cup flour and brown sugar. Cut in butter till well blended. Press crumb mixture into the bottom of an ungreased 8 x 8 x 2" pan. Bake 350º for 15 minutes. In small bowl mix together eggs, sugar, lemon juice, 1 tbsp flour and the baking powder. Pour over the hot crust. Bake 350º until center is set. Cool completely. Sprinkle with powdered sugar. Cut into squares. ENJOY!

 

Soft Chewy Oatmeal Cookies

 

Another retro recipe. I have a book of recipes I have printed out. Will try to add more of tried and true goodies.

Made to give out for christmas🎄🤶🎄

Great Silver Palate Molasses Cookies

 I worked at the Rogers Memorial Library for a few years. I organized a cookie swap at christmas and someone brought these. Loved them. Never had a soft molasses cookie.

During our morning walk Mei was talking about cookies and Gabe said he remembered molasses cookies he had when he was a kid. I remembered this recipe and whipped it up.

The Silver Palate had a store in Bridgehampton ( back home). In their cookbooks they said that this cookie was a all time favorite. We never shopped at the Silver Palate- VERY expensive but it's always easy to follow a recipe and make my own.

Story of the Silver Palate

Kathy Mom's Cranberry Crunchers

 

These are SO good!