Reviewed: Jun. 27, 2007

This cookie is soft, chewy and delicious! I followed suggestion from others and used 1 stick of soft butter and 1 scant T. oil instead of 1/2 cup oil. Used a milk chocolate cake mix and added 3/4 cup Health milk chocolate toffee bits. Baked for 9 min. Easy and wonderful - will definitely make this again.

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GOSTREAKS

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Reviewed: Jun. 11, 2007

i just made these cookies tonight. i used funfetti cake mix and mini m&ms. i used 1/3 cup oil and baked for about 8-9 minutes each batch. i got 40 average sized cookies out of the batter. the cookies are very soft and look undone when you take them out of the oven, but set perfectly.

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kimberly ann

Cooking Level: Beginning

Living In: Buffalo, New York, USA

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Reviewed: Apr. 20, 2007

I was a little concerned the oil was too much since the batter literally had oil pooled at the bottom of the bowl. But once they are baked, they are not greasy at all. And they are soooooo good! As good as my favorite choc chip cookie recipe but 1/4 of the work! I'll be making these again and seeing what creations I can come up with. I baked for 11 minutes on my SilPat and ended up with 3 dozen.

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KCLIFF77

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Reviewed: Apr. 7, 2007

I love these cookies! I used a butter cake mix and added 3/4 cup Heath Milk Chocolate Toffee Bits and about a cup of milk chocolate chips. They were delicious! I will definitely make these again! Moist and very flavorful!

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queenjuliana

Cooking Level: Intermediate

Living In: Silsbee, Texas, USA

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Reviewed: Mar. 27, 2007

I don't understand why some people give this a bad rating. It's one of my favorite cookies. Its fun too because you can experiment w/ it. I like using funfetti cake mix and mini m&ms. I also sometimes use butter instead of oil.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Mar. 5, 2007

Better with 1/3 c. oil. I had to bake mine much longer, and I like chewy/not so baked cookies. The edges were very flat and darkened faster, but the rest of the cookie looked great. There are so many combinations!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2007

If you want a semi-sweet cookie, this is not for you. If you want something rich, chewy and sweet, it doesn't get much better than this. I used yellow mix, leftover butterscotch and vanilla baking chips, and butter as suggested by other cooks. I also tossed in a handful of chopped pecans. I made the cookies larger (approx 1 1/2 tbls).I can't wait to try these again with different flavor combinations. Thanks for such an easy recipe.

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Jan. 2, 2007

Perfect quick fix cookies! I used 1/2tsp of baking powder instead because I didn't want my cookies to be too puffy and cake like. I also used 2 egg whites so they would be healthier. Excellent results! If you decide to use egg whites, you must eat these fast (within the same day of baking) because the cookies will get very hard the next day.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2006

Want easy, quick, delicious cookies? I changed the oil 1/2 butter + 1 TB Oil instead. This is a great recipe I added choco chips and cherrys with alittle icing on top. Awesome!

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MARIAN THOMPSON

Cooking Level: Professional

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Reviewed: Dec. 19, 2006

I completly forgot about my daughter's Brownie cookie swap for the holidays. I had heard of cake mix cookies, but this sounded too easy. IT WAS EASY!! Like others I used a stick of butter instead of oil. I used white cake mix and added in Christmas sprinkles and chocolate chips. It only took a few minutes to mix it all up. Then to make a lot I used a melon baller scoop to measure them out. (This also made them even.) I yeilded 3 dozen. I am not a cookie person and I thought these were awesome. I will be makiing these again, and hopefully looking like the baking queen! :)

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SZES3

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2006

I omited the oil and added a stick of butter. The cookies were not greasy at all. I also added Ande's mint chips and they turned out great. I cooked them for 10 minutes and they still looked a little undercooked but I took them out anyway. They turned into a nice soft, chewy cookie.

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TIASMOM98

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Reviewed: Nov. 7, 2006

PERFECT! I had devil's food cake on hand and used that with chocolate chips. Too bad I am the only one in the house who eats cookies, because these are too good to go to waste...(thats why I won't let them)!

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CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 7, 2006

These turned out so good,love them. They don't spread and get thin, they are puffy and look nice, just how I like my cookies to turn out. I used Pillsbury Devil's Food Cake mix and followed the recipe. Will definetly make again!

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Bella 26

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Denton, Maryland, USA

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Reviewed: Oct. 16, 2006

This is a a really good recipe, but like some others I have modified it. I use Devil's food cake mix, add in about a tablespoon or two of softened butter, I use 1/2 chocolate chips 1/2 white chocoloate and chopped pecans or walnuts whatever I may have at the time and then roll the cookies in powdered sugar before I put them in the oven. I bake them until right before they are done so that they stay soft for days!

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lobstergov

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA

Living In: North Conway, New Hampshire, USA

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Reviewed: Sep. 28, 2006

YUM and so easy! I used chocolate cake mix with chocolate chips, and baked the cookies for 10 minutes and let them cool on the pan for an additional 5 minutes. Great! My boyfriend gave them 7 out of 10 stars. Thanks for the easy recipe!

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graciegirl

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 22, 2006

I have made these cookies several times and thought I'd share my tips with you: 1) Don't use a stand mixer to mix, it will overbeat the dough and the oil separates, making the texture not that great; 2) When using harder add-ins like toffee chips, it has a tendency to break up the dough, so use less than 1 cup; 3) The combination that goes over the best with a crowd (in my experience) is Devil's Food with milk choc chips, and 4) If using Pampered Chef, bake the full 10 minutes. These cookies definitely aren't gourmet but they whip up fast. Finally, don't taste one until they are completely cooled, not a cookie you want to eat warm. Hope these help!

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B_32

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2006

Very moist, chewy, soft cookie and stays fresh for days in an airtight container. Use 1/2 cup butter (1 stick) in place of the oil for a richer, more homemade taste. I'ave also made Cranberry White Chocolate Oatmeal cookies using this as the base. (1 cup each of cranberry, white chocolate and 2/3 cups rolled oats)But for choclate chip cookies, I always add 1 cup chopped walnuts for more flavor/texture and always get great reviews no matter what combo I use. Great to make with kids since there's not too many ingredients. Also try Devil's Food cake mix & walnuts- it's sublime. Definitely an 8 MINUTE cookie if you want it moist & chewy. It will look a little underdone coming out, but will set wonderfully. Awesome, quick cookie and if you don't tell, people can't tell it's not from scratch. (Just a review from a life-time baker - hey, sometimes we cheat too!)

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 10, 2006

I love these cookies! They're very easy and everyone loves them. I just use any cakemix I have on hand. Chocolate turns out very, very chocolaty!

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EL

Cooking Level: Intermediate

Home Town: Canmore, Alberta, Canada

Living In: Fort Macleod, Alberta, Canada

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Reviewed: Jul. 19, 2006

I found these cookies to be best with a Devil's food cake mix. I think the yellow mix gives the cookies a funny taste, but this recipe does allow for versatility.

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HLJ25950

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 4, 2006

VERY GOOD! Wanted something quick to make with my daughter...these were PERFECT. We added 1/2 CUP of QUICK COOKING OATS for texture and used 2 squares of chopped semi-sweet chocolate. Perfect consistancy to use a small scoop so they looked beautiful too! And the oats helped make them not too sweet. Thanks!

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