Question:Fudge- Crinkles- (A- Great- 4- Ingredient- Cake- Mi

[LAB615]

Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie) The recipe states to use an 18 1/4 oz box of Betty Crocker Super Moist Devils Food. The size of the box is now 15 1/4 oz. -at least at all our local stores. Should I adjust the oil amount so the cookies don't spread too much? Thanks!

[Dee514]

Here is an updated recipe from the Betty Crocker website

Fudge Crinkles

1 box Betty Crocker® SuperMoist® devil's food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
Powdered sugar

1- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.

2- Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.

3- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Expert Tips:
To make cookies the same size, measure 2 teaspoons dough to shape into balls or use a small ice-cream scoop. Measuring the dough before shaping will make cookies about the same size and ensure that cookies in a batch are done at the same time.

Get the kids to help with this cookie favorite. They'll love to shape the dough into cookies.

For Chocolate Chip Fudge Crinkles, stir 1 cup miniature semisweet chocolate chips into the dough.

In place of the vegetable oil, you can use 1/2 cup butter or margarine, softened.

[LAB615]

Thank you so much! Wasn't sure how much to decrease the oil but knew I should. Thanks again!