Soft Oatmeal Cake Mix Cookies
A box of cake mix and old fashioned oats are combined to create an easy and incredibly soft oatmeal cookie.
Servings: 22 cookies
Ingredients
- 1 box white cake mix {13.25 ounces}
- 2 cups old fashioned oats
- ¼ cup brown sugar {lightly packed}
- 1 teaspoon cinnamon
- ⅔ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract {or vanilla bean paste}
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the cake mix, oats, brown sugar and cinnamon until all of the ingredients are nicely incorporated. Add the vegetable oil, eggs and vanilla extract, mix using a hand held mixer {or by hand} until you have a thick dough. Note: This is the step where you would add any additional ingredients and mix them into the dough until evenly distributed.
- Using a medium cookie scoop {about 2 tablespoons} cookie dough into balls and place them onto a silicone mat {or parchment paper} lined baking sheet. Bake for 10-11 minutes or until the cookies are set around the edges but the middle may look slightly under baked. Remove from the oven and allow the cookies to cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Notes
Freeze unbaked cookie dough mounds for up to 3 months and bake as directed, once mounds have thawed.
Nutrition
Serving: 1cookie | Calories: 191kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 170mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 25IU | Vitamin C: 0.004mg | Calcium: 61mg | Iron: 1mg