Delicious cookies, the lazy way

September 27, 2010 at 8:20 pm 2 comments

Growing up, my mom made amazing goodies on a regular basis. Cookies, cakes, brownies, cobbler, pies … everything delicious you can think of, and all from scratch. There was nary a cake mix that ever graced her pantry.

I always looked down my nose at using any mixes growing up. Of course, everyone should make everything from scratch. What kind of cooker/baker are you if you need a mix?

And then, I realized … life. Is busy. And sometimes the choice is use a mix, or not have dessert. My waistline attests to my choice in this matter. πŸ™‚

The turning point started when I bought brownie mix for the first time. So quick, so tasty. Hmm … maybe mixes weren’t so bad. Then, some delicious cake mix cookies were brought to work and I was convinced.

So here you go, my twist on a traditional chocolate cake mix cookie. Amazing and the easiest thing to mix up on short notice:

1 box standard-sized devil’s food cake mix

2/3 package dark chocolate chips

1 stick salted c0ld butter

2 eggs

2 tablespoons vegetable oil

1 tablespoon flavored liquor (I used cherry brandy. Any cherry, chocolate, raspberry or dessert liquor would work)

Mix all together. Optional step: Cover dough in plastic wrap and refrigerate for a few hours. If you don’t have time, they will still taste good right after mixed. The refrigeration allows for a puffier cookie though.

Measure out heaping tablespoon sized cookies. (These cookies spread out more than standard dough) Roll into ball, and slightly flatten. Bake at 350 degrees for 8 minutes. Let cool on countertop (not in refrigerator) for 10 minutes, then remove from baking sheet and place on wire rack to continue to cool.


Entry filed under: cooking, Food, recipe. Tags: , , , , , , , , , .

Too long away New quilt top finished

2 Comments Add your own

  • 1. Brandy  |  October 15, 2010 at 6:37 am

    A good tip for any kind of box mix to make it taste more like the real thing: If it calls for water, use milk instead. If it calls for oil, use real butter (not margarine or oil) instead. An extra egg can be thrown in just for the heck of it. πŸ™‚ For extra delicious brownies, add a 1/4 cup REAL mayo (not Miracle Whip or Spin Blend) to the mix. And, real vanilla extract lasts longer and stands up to baking much better than vanilla ‘flavored’ extract. Yummo! I just stumbled across your blog for the first time this morning. I really like it!

    • 2. mm  |  October 16, 2010 at 10:36 am

      Thanks for the great tips, and for stopping by! πŸ™‚


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About me

My name is Mallory Murray and I have a love of all things oldfashioned. I'm a modern day feminist who also adores Martha Stewart. Read on for my sewing, crochet, cooking, gardening, quilting and crafting projects. I am the chief officer of marketing and design at Northwest Missouri State University, so expect the occasional random post about marketing/universities/design. I dream of a hobby farm with baby doll sheep, a sheep dog, a small flock of chickens, and other animals to be announced. I'm also a Pitt State grad, football lover, HGTV addict and obsessed with the color aqua.

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