When family or friends stop by our house they are always offered a cup of tea or coffee. That’s just good manners. Adding a plate of freshly, home-baked cookies turns those good manners into hospitality. Baking a whole batch of cookies at one time is a terrible snare for me…I adore home-baked goodies, and sugar calls my name. The sugar beast within me is not satisfied until every crumb is gone. Because of this, I love a good cookie dough recipe that can be made ahead and baked as needed. The easier to mix up…the better. Today I put together a batch using yellow cake mix and ingredients I keep on hand. They went over big with my dear husband, so I thought I’d share the recipe.
Oatmeal Date Nut Cookies
(Preheat oven to 350 degrees)
2 (18-1/4 oz) boxes Yellow Cake Mix (I used Betty Crocker.)
2/3 cup vegetable or canola oil
5 large eggs, beaten (I used fresh yard eggs.) 🙂
3 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1 cup uncooked oatmeal (I used steel-cut.)
1 cup chopped dates = 8 oz box
1 cup toasted and chopped pecans
Combine in a large bowl the cake mixes, oil, egg, cinnamon, oats and vanilla. (I did this by hand without any great effort.) Add dates and nuts and mix well. Drop by rounded tablespoonfuls onto an ungreased cookie sheet and bake for 11 – 14 minutes in a 350 degree oven. Cookies will be set and slightly cracked when done. Allow cookies to rest on baking sheet for two or three minutes before removing to a wire rack for cooling.
This recipe can be easily adapted by substituting peanut butter chips, chocolate chips, walnuts, raisins, chopped dried fruit etc., for the dates and pecans. Oatmeal can be omitted without compromising the outcome of the cookie. Any flavor cake mix can be used.
Dough can be stored in an air-tight container in the refrigerator for a couple of weeks, and freshly baked cookies are just minutes away. Pre-shaped dough can be flash-frozen on a cookie sheet and placed in a freezer-safe container for longer storage. Pre-shaped cookies are ready to remove from the freezer, place on a cookie sheet and pop into the oven anytime you need them. Baking time would be increased slightly when using frozen dough.
If you try this recipe, let me know how it goes over at your house. I’d love to hear from you.
Until the next time…
Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort, who comforts us in all our tribulation, that we may be able to comfort those who are in any trouble, with the comfort with which we ourselves are comforted by God. 2 Corinthians 1:3-5