Cakes and cookies aren’t all that different in compositionit’s all just a matter of ratios.
They also keep exceptionally well for a few days because of their high oil content.
They’re consistent, convenient, and result in tender cookies with moist interiors with very little prep.
Credit:Emily Laurae
Cool the cookies completely on a wire rack before packing into an airtight container.
Store at room temperature for up to five days or freeze for up to three months.
you might alsofreeze the cookie doughto bake later.
Credit:Emily Laurae
Scoop the cookies onto a parchment-lined baking sheet, and freeze until solid.
Transfer to a freezer-safe zip-top bag or airtight container and freeze for up to 1 month.
Bake straight from frozen, adding a few extra minutes to the baking time if needed.
Credit:Emily Laurae
Consider a confetti cake mix or a chocolate cake mix for fun and easy variations of this recipe.
These cookies can easily accommodate chopped nuts, toffee bits, and sprinkles for further flair and flavor.
Ingredients
1/2cupvegetable oil
1/4tsp.kosher salt
2largeeggs
1(15.25-oz.)
Credit:Emily Laurae
box red velvet cake mix
3/4cupwhite chocolate chips(from 1 [11 1/2-oz.]
Directions
Mix cookie dough:
Preheat oven to 350F.
Whisk together oil, salt, and eggs in a medium bowl until well combined, about 1 minute.
Credit:Emily Laurae
Add cake mix, stirring until fully combined, about 2 minutes.
Fold in white chocolate chips.
Refrigerate for 20 minutes.
Credit:Emily Laurae
Scoop cookie dough:
Line 2 rimmed baking sheets with parchment paper.
Portion out 24 heaping tablespoons of dough and roll them in your hands to form round balls.
Let cookies cool on baking sheets for 10 minutes.
Credit:Emily Laurae
Transfer to a wire rack to cool completely, about 10 minutes.
The edges of the cookies will begin to brown and crinkle when they’re ready.
Avoid overbaking, which will turn these chewy cookies into cakey or crunchy ones.
Overbaking can also cause cookies to become cakey or dry.
