Total Time
13mins
Prep 3 mins
Cook 10 mins

I frequently make these cookies for work pitch-ins & family get-togethers. They are always a big hit! I was given the basic recipe several years ago by a lady who showed up at my garage sale—and she wrote it down during our conversation about baking. I have perfected different varieties over the years. Please see my other recipes for how to make the following versions of this cookie: chocolate-chocolate chip, chocolate chip, & lemon cookies. This is a really versatile recipe base—experiment!!

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix (or buttercream flavor if you can find it)
  • 2 eggs
  • 12 cup vegetable oil
  • 3 -4 tablespoons raw sugar (plus extra for sprinkling on top)

Directions

  1. Preheat oven to 350 degrees.
  2. Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
  3. Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread…a melon baller works great for this step). Sprinkle tops with raw sugar.
  4. Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
  5. Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies should be soft & chewy.