Cake Mix Oatmeal Cookies Recipes

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CAKE MIX OATMEAL RAISIN COOKIES



Cake Mix Oatmeal Raisin Cookies image

Make and share this Cake Mix Oatmeal Raisin Cookies recipe from Food.com.

Provided by Nurse Amanda

Categories     Drop Cookies

Time 20m

Yield 48 cookies

Number Of Ingredients 8

1 (18 1/4 ounce) package white cake mix
2 cups quick-cooking oats, uncooked
1 cup sugar
3/4 cup vegetable oil
1/4 cup water
2 large eggs
1 tablespoon vanilla
1 cup raisins

Steps:

  • Preheat oven to 325 degrees.
  • Mix the cake mix, oats, and sugar together in a large bowl.
  • Mix the vegetable oil, water, eggs, and vanilla together in a small bowl until well combined.
  • Mix the wet ingredients into the dry ingredients.
  • Add the raisins and stir well.
  • Scoop with a small ice cream scoop onto an ungreased cookie sheet about 2 inches apart.
  • Bake for aprroximately 12-17 minutes until just golden brown on edges.
  • Remove cookie sheets from oven and let cookies rest on the sheet for about 2-3 minutes.
  • Then transfer them onto a cooling rack until completely cooled.

OATMEAL RAISIN COOKIES (CAKE MIX)



Oatmeal Raisin Cookies (Cake Mix) image

I am occasionally called on mass produce cookies for events and need recipes which deliver homemade results with ease. A handy supply of cake mixes allow me to do just that. This particular recipe combines some elements of my favorite scratch recipes starting with a yellow cake mix. The cookies are slightly crispy on the outside and tender and chewy in the center.

Provided by justcallmetoni

Categories     Dessert

Time 24m

Yield 60 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup shortening
1 egg
1/4 cup brown sugar
1 teaspoon vanilla
1 (18 1/2 ounce) box yellow cake mix
1 teaspoon cinnamon
3/4 cup finely chopped walnuts (measure after chopping)
2 1/4 cups quick-cooking oatmeal (not instant)
1/4 cup water
1 1/4 cups raisins

Steps:

  • Preheat oven to 325 degrees.
  • Cream together the butter, shortening, egg, brown sugar and vanilla.
  • Add in the cake mix, cinnamon and walnuts until well mixed. Combine in the oatmeal and water. Depending on your mixer you may need to do this by hand.
  • Stir in the raisins. The amount of raisins is really a matter of personal taste. If you like raisins, start with 1 cup and decide if you want more. If you love raisins, start with the full amount and add and up to an additional 1/2 cup.
  • Place level tablespoons of dough on to a cookie sheet 1 1/2 inches apart. Flatten tops a bit as the cookies retain their shape. That is they do not melt down as some cookies do.
  • Bake at for 14 minutes, cookies should be lighted browned at the edges and and pale on top. If you like a crisper cookie, add 2 minutes to the baking time.
  • Note: Baking times are for the stated size which yield a nice two-bite sized cookie great for events. If you are making larger cookies, please adjust your baking time accordingly.

Nutrition Facts : Calories 101.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 7.8, Sodium 70.4, Carbohydrate 12.4, Fiber 0.6, Sugar 6.6, Protein 1.3

CAKE MIX OATMEAL-RAISIN COOKIES



Cake Mix Oatmeal-Raisin Cookies image

Get a jump start on delicious homemade oatmeal cookies with Betty Crocker™ Super Moist™ cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 66

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 tablespoons water
1 1/2 teaspoons ground cinnamon
1 egg
2 cups quick-cooking or old-fashioned oats
1 cup raisins or chopped dates
1/2 cup chopped nuts, if desired

Steps:

  • 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.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g, TransFat 0 g

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