Hey folks! It feels like it has been awhile since I’ve written. The past 2 weeks have felt like a whirlwind. I don’t know about you, but it seems like things are starting to get back to “normal” (whatever that means now). With more and more people getting vaccinated, more and more things we used to enjoy are returning. I mean, there is finally hope that Disneyland will open soon! Can you believe it? Ha!
As I was thinking about something to bake this week, I realized I had an unused box of Betty Crocker white cake mix in my pantry. Katie has been the queen of doctored up cake mix recipes, so I knew she would be proud of me for giving it a go. My husband has also been asking me to bake more chocolate goodies (I tend to drift toward fruity desserts), so what’s more “chocolately” than a great chocolate chip cookie?
I found this recipe on Betty Crocker’s website and I noticed it had great reviews – well, this recipe didn’t disappoint. It was easy and delicious! In fact, I brought a bunch to a family gathering and they ate them up. I called them Kitchen Sink Cookies because it felt like I was adding a bunch of ingredients from my pantry, besides the Kitchen Sink of course.
Here’s what you will need:
- 1/2 cup of brown sugar
- 3/4 cup (1.5 sticks) of butter
- 1 box of cake mix – I had white cake mix on-hand (which worked fine), but this recipe technically calls for yellow cake mix
- 1/2 cup of peanut butter (probably better if it’s creamy and not crunchy) – Just a disclaimer… these cookies don’t look like they have peanut butter in them. My brother is really allergic so I wouldn’t have brought these to something he would be at – just in case. You could probably leave this out, but I do think this helped with the creaminess.
- 2 tablespoons of water
- 1 egg
- 2 cups of quick cooking oats
- 1/2 cup of M&Ms
- 1/2 cup of semisweet chocolate chips
Here’s what you’ll need to do:
- Set your butter out on the counter 1-2 hours before you want to bake – this makes it much easier to mix
- Preheat the oven to 350
- Cream the 1.5 sticks of butter and the 1/2 cup of brown sugar, so they are combined – I put this in my KitchenAid mixer on medium speed, but you could use a hand mixer as well.
- Scrape the sides of the bowl, then add the box of cake mix, 1/2 cup of peanut butter, 2 tablespoons of water, and 1 egg – Mix on medium speed until combined. It’ll really start resembling cookie dough.
- Pour in your 2 cups of quick cooking oats and mix on “stir”/ low until combined
- Add the 1/2 cup of M&Ms and 1/2 cup of chocolate chips and mix on “stir”/ low until combined
- Now you are going to scoop portions onto a baking sheet. I used a little cookie dough scoop like this one so that my cookies were evenly sized. The trick here is ensuring the scoop is equally filled with each cookie. Using this size scoop, I ended up making about 30 small cookies.
- How long to bake the cookies is going to depend on the size of them… Using balls of dough the size of the scoop I mentioned, I baked them for about 12 minutes. You’ll want to watch for the edges of the cookies to go slightly brown, then pull them out (even if they don’t look done on the top). I would say you’ll probably need between 10-15 minutes.
- Let the cookies cool on the baking sheet for about 10 minutes and then transfer them to a plate or wire rack to fully cool.
And you’re done! These are really easy and delicious, so I know you’ll love them. Happy baking!