This recipe (slightly altered for personal preference) turned out wonderful. A few years ago this article was published on a similar recipe by Duncan Hines, but it isn’t as chewy, flavorful or as large of a quantity as this Betty Crocker recipe. These cookies get 5 stars for taste; ease of baking, and for making over 4 dozen cookies in one go-round.
Unsulphured molasses replaced all but 2 tablespoons of the brown sugar, because according to Donna Gates of Body Ecology it is so high in mineral content, it is the only sugar that is actually alkalizing, which is a good choice for those who love to sneak added health benefits into all of their food, even desserts! These cookies also had added fiber and nutrition to a not-so-healthy cake mix by adding the 2 cups of oats, used here were walnuts and cranberries rather than raisins. Chocolate chips were added and an occasional cinnamon M & M. These cookies look and taste so naughty that the children will dig in, but are actually a healthier option than chocolate chip cookies or cupcakes etc. Also added was a capful of vanilla, it just seemed right. To see the original recipe click here; to see the altered version, just follow the guidelines below
You will need:
- 1 box Betty Crocker’s Super Moist Yellow cake mix
- ½ Cup unsulphured molasses, minus 2 tbsp.
- 2 tbsp. brown sugar
- ½ cup butter, here salted was used
- ½ cup shortening
- 2 tbsp. water
- 1 ½ tsp. ground cinnamon
- 1 egg
- 2 C. quick cook oats
- 1 C. cranberries
- ½ C. chopped walnuts (just place them in a zippy bag and crush them with a glass jar or the like, if you have whole/halves of nuts)
- ½ C. chocolate chips
- Top with a cinnamon M & M if you like.
Preheat the oven to 375*, 350 if its dark or non-stick, grease your cookie sheet with cooking oil if you like, it handles high heat better than sprays, so your sheet will not get those dark hard-to-scrub black spots in the corners as easily. Also wipe any excess crumbs and oil between new batches to prevent burn stains. Bake for 9 to 12 minutes a batch. The details on mixing are pretty self-explanatory, but if you are a newbie to baking, just simply click the link to the original recipe, which is given above. For more quick tips, baking and cake decorating ideas, subscribe to the Galveston Baking Examiner.