The Roaming Rosie Blog

I was in the mood for cookies tonight, and an easy way to get some soft and great-tasting cookies that taste like homemade but are much quicker is to make are these Moist Cake Cookies.

I don’t know exactly where this recipe came from.  I think I copied it off the back of a cake box, but it’s been typed into my recipe book for so many years that I’m not really sure.

I usually use Devil’s Food cake mix to make them, but you can use just about any flavor.  This time I used Betty Crocker Super Moist cake mix in Triple Chocolate Fudge because that’s what was in the pantry.  They have tiny chocolate chips in the batter, which aren’t overly noticeable in the finished cookie, except for the occasional burst of extra chocolate.  Tasted pretty darn good.

But why go to the trouble of using cake mix when they now sell boxes of cookie mix?  Well, these are a little different.  They’re always soft and chewy – which I love – and have an entirely different taste to them then straight cookie batter, making them a unique treat.  They’re like little, sweetened, condensed cakes.

Also, I like to dip the tops of the cookies in a little sugar before baking, which gives them a nice sweetness.  And, like any chocolate cookie (if you’re using chocolate), be careful not to overcook them.

Moist Cake Cookies

1/4 cup sugar
1/2 cup vegetable oil
2 eggs
1 box cake mix

Plus about 1/8 cup sugar for decoration (optional)

Preheat oven to 350 degrees F.  Mix all the ingredients together in a large bowl.  Scoop out teaspoonfuls and shape into balls.  Dip tops of balls into a dish of sugar (optional) and place onto a cookie sheet about 2 inches apart.  Bake for 9 to 11 minutes.  Cook on wire racks.  Makes about 30 cookies.

The cookies are still moist and chewy the next day – if they last that long!