The Ultimate Cake Mix Cookie Book: More Than 375 Delectable Cookie Recipes That Begin with a Box of Cake Mix [NOOK Book]

Overview

Simple cookie recipes to treasure

The age-old delight of homemade cookies just got easier. With The Ultimate Cake Mix Cookie Book, you'll find that the secret to some of the tastiest, easiest, and most irresistible cookies imaginable begins with a convenient box of cake mix. With a few extra ingredients, turns of a spoon, and whirs of a mixer, a simple box of cake mix can transform anyone into a prize cookie baker. This mouthwatering ...
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The Ultimate Cake Mix Cookie Book: More Than 375 Delectable Cookie Recipes That Begin with a Box of Cake Mix

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Overview

Simple cookie recipes to treasure

The age-old delight of homemade cookies just got easier. With The Ultimate Cake Mix Cookie Book, you'll find that the secret to some of the tastiest, easiest, and most irresistible cookies imaginable begins with a convenient box of cake mix. With a few extra ingredients, turns of a spoon, and whirs of a mixer, a simple box of cake mix can transform anyone into a prize cookie baker. This mouthwatering collection features more than 375 drop, filled, and bar cookie options; all-American favorites along with classic European treats; and recipes perfect for baking novices, including:
•Triple-chocolate gooey bars
•Banana monkey bars
•Strawberry cream cheese thumbprints
•Pistachio-cherry biscotti
•Carmel chocolate chip cookies
•And much more...

Praise for The Ultimate Shortcut Cookie Book:

"Always a winner, Camilla Saulsbury scores again ... Her creativity turns convenience food products into treats that are so delectable no one would know they weren't baked from scratch." – James McNair, cookbook author and head judge of Sutter Home Winery's Build a Better Burger annual recipe contest

"Camilla is no stranger to the kitchen, and in her own easy breezy style, these recipes will inspire the shyest of bakers to try their hand." – Daisy Martinez, Food Network star of Viva Daisy! and author of Daisy Cooks
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Product Details

  • ISBN-13: 9781402261893
  • Publisher: Sourcebooks, Incorporated
  • Publication date: 10/1/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 2
  • Pages: 368
  • Sales rank: 51,801
  • File size: 917 KB

Meet the Author

Camilla V. Saulsbury is a food writer, recipe developer, and
cooking instructor. She's won numerous national contests, including The
Food Network's Ultimate Recipe Showdown grand prize cookie recipe. Her
recipes have appeared in Southern Living, Better Homes & Gardens, Woman's
Day, Cooking Light,
and other cooking magazines. She lives in Texas.


Camilla V. Saulsbury is a food writer, recipe developer, and spokesperson . Her culinary focus is translating food and flavor trends into fresh, innovative, and delicious recipes for the home kitchen. Camilla has been involved in the world of food for more than 16 years, including catering specialty desserts in the San Francisco Bay Area, writing cookbooks and freelance food articles, and developing recipes for national food companies. She is the winner of several top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network's $25,000 Ultimate Recipe Showdown (Cookies Episode). She has made multiple appearances on The Food Network, has been featured in The New York Times, made appearances on Today and QVC, and is a member of the International Association of Culinary Professionals (IACP). Her work has appeared in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman's Day, Cosmo Girl, Quick & Simple, and many others. She is the author of twelve cookbooks.
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Read an Excerpt

The Ultimate Cake Mix Cookie Book

More Than 375 Cookie Recipes That Begin with a Box of Cake Mix


By Camilla V. Saulsbury

Sourcebooks, Inc.

Copyright © 2011 Camilla V. Saulsbury
All rights reserved.
ISBN: 978-1-4022-6190-9



CHAPTER 1

drop cookies


Drop cookies are just that, cookies made from spoonfuls of dough dropped onto a cookie sheet, then baked to perfection. Think of chocolate chip, oatmeal raisin, and applesauce cookies, and you know drop cookies. Most of my favorite cookies from childhood—and most likely yours, too—fit into this yummy category. Perhaps it's because these were the first cookies that I was able to help make alongside my mother, from stirring in chocolate chips, raisins, or oats, to spooning up blobs of the delicious dough and plopping them onto cookie sheets. Or maybe it is simply because they are the homiest cookies: uncomplicated, typically lumpybumpy, and blissful with a cold glass of milk or a warm mug of cocoa.

Whichever the case, drop cookies are typically the simplest cookies to make and bake. And when you begin with a box of cake mix, they are that much easier. With a short list of ingredients and minimal steps, a range of fresh-from-the-oven cookies—both classics and exciting new twists—are mere minutes away.


Cake Mix WHITE

CHOCOLATE CHIP COOKIES

Hats off to Ruth Wakefield. Back in the 1930s the clever home baker and proprietor of the Toll House Inn "invented" (whether by mistake or design—the jury is still out on this one) what we now know as the chocolate chip cookie. American cookie baking has never been the same since, and thank goodness. This quick and easy cake-mix version of Mrs. Wakefield's classic creation earns its blue-ribbon tag.

PREHEAT OVEN TO 350°F

MAKES 4 ½ DOZEN COOKIES

COOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER

1 (18.25-ounce) package white cake mix
½ cup (1 stick) butter, softened
2 large eggs
3 tablespoons packed light brown sugar
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
Optional: 1 cup chopped pecans or
walnuts, toasted


1. Place the cake mix, butter, eggs, brown sugar, and vanilla in a large bowl. Mix with an electric mixer on low speed 1 minute or until blended. Mix in the chocolate chips and (optional) nuts with a wooden spoon.

2. Drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.

3. Bake 10 to 13 minutes or until golden at the edges and just barely set at center when lightly touched. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.


VARIATIONSfor Chocolate Chip Cookies

CHERRY (OR CRANBERRY) MILK CHOCOLATE CHIPPERS: Prepare as directed but replace semisweet chocolate chips with milk chocolate chips and add 2/3 cup dried tart cherries or dried cranberries instead of nuts.

MINT CHOCOLATE CHIP COOKIES: Prepare as directed but replace the vanilla extract with ¾ teaspoon peppermint extract. Sprinkle cookie tops with crushed red-and-white-striped peppermint candies or candy canes just before baking (about 1 cup total).

MOCHA CHOCOLATE CHIP COOKIES: Prepare as directed but dissolve 1 tablespoon instant coffee powder in the vanilla extract before adding.

TOFFEE CHOCOLATE CHIP COOKIES: Prepare as directed but add ¾ cup toffee baking bits to the dough instead of nuts.


Cake Mix WHITE

FAMOUS NAMELESS CHOCOLATE CHIP COOKIES

I love these cookies. A friend shared a version of the recipe with me back in graduate school and they fast became favorites, mostly because they are so incredibly good, but also because they are made entirely with pantry ingredients (great for spur-of-the-moment cookie baking). The mayonnaise takes the place of both eggs and oil, producing a delicate crunch. And if you're wondering about the name: it rhymes with the name of a brand of famous chocolate chip cookies popular in the 1980s.

PREHEAT OVEN TO 350°F

MAKES 4 DOZEN COOKIES

COOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER

1 (18.25-ounce) package white cake mix
2 (4-serving size) packages cook-and-stir
(not instant) butterscotch pudding mix
1 ¼ cups mayonnaise (not reduced fat)
1 (12-ounce) package (2 cups) semisweet
chocolate chips
1 cup chopped pecans (preferably toasted)


1. Mix the cake mix, dry pudding mixes, and mayonnaise in a large bowl with an electric mixer set on medium speed 1 to 2 minutes until blended. Mix in the chocolate chips and pecans with a wooden spoon.

2. Drop the dough by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.

3. Bake 9 to 10 minutes or until just barely set at edges (cookies will continue to bake on the hot sheets). Cool 5 minutes on sheets, then remove cookies with spatula to wire racks to cool completely.


Tip: Be sure to let the cookies sit the full 5 minutes on the sheets; they are very delicate right out of the oven but will firm up as they cool on the sheets.


VARIATIONfor Famous Nameless Chocolate Chip Cookies

FAMOUS NAMELESS WHITE CHOCOLATE CHIP COOKIES: Prepare as directed but use vanilla cake mix and white chocolate chips.


Cake Mix WHITE

WHITE CHOCOLATE AND MACADAMIA COOKIES

These are premium-tasting cookies. Make them for the next bake sale and you can expect them to fly off the plate.

PREHEAT OVEN TO 350°F

MAKES 4 DOZEN COOKIES

COOKIE SHEETS, GREASED OR LINED WITH

PARCHMENT PAPER

1 (18.25-ounce) package white cake mix
1 cup all-purpose flour
¾ cup (1 ½ sticks) butter, melted
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups white chocolate chips
1 cup chopped macadamia nuts
¾ cup quick-cooking oats


1. Mix the cake mix, flour, melted butter, brown sugar, eggs, and vanilla in a large bowl with an electric mixer set on medium speed 1 to 2 minutes until blended. Mix in the white chocolate chips, nuts, and oats with a wooden spoon.

2. Drop the dough by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.

3. Bake 10 to 13 minutes or until just set and bottoms of cookies are lightly browned. Cool 5 minutes on sheets, then remove cookies with spatula to wire racks to cool completely.


Cake Mix YELLOW

BANANA, PECAN, AND CHOCOLATE CHUNK COOKIES

Bananas, pecans, and chunks of chocolate? This cookie is Americana personified.

PREHEAT OVEN TO 350°F

MAKES 4 ½ DOZEN COOKIES

COOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER

1 large, very ripe banana, peeled
1 (18.25-ounce) package yellow cake mix
½ cup (1 stick) butter, melted
1/3 cup packed light brown sugar
1 large egg
1 cup old-fashioned rolled oats
1 cup semisweet chocolate chunks or chips
1 cup chopped pecans


1. Mash the banana in a large bowl with a potato masher or fork. Mix in the cake mix, melted butter, brown sugar, and egg with a wooden spoon until blended. Stir in the oats and chocolate chunks.

2. Drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets. If desired, sprinkle tops of cookies with chopped nuts; gently press nuts into dough.

3. Bake 10 to 13 minutes or until set at edges and just barely set at center when lightly touched (do not overbake). Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.


Tip!TIPS FOR BAKING DROP COOKIES

1. Cookies bake best one sheet at a time in the oven. If you need to reuse a cookie sheet, give it a quick rinse in cold water, then wipe clean in between batches.

2. Bake drop cookies until the edges are golden brown (or just set if the dough is dark, such as a chocolate dough); the centers may look slightly underbaked. The cookies will continue to bake on the cookie sheet once they are removed from the oven. Follow the recipe instructions for letting the cookies remain on the cookie sheet; the cookies will deflate and firm up as they cool and will be easier to transfer to a cooling rack.

3. Be sure to leave the specified amount of room between the drops of cookie dough. If placed too close together, the sides of the cookies will fuse as the cookies bake.

4. If cookies bake unevenly (i.e., some are overdone, some underdone, others just right), it is most likely due to one of the following reasons: (1) there are hot spots in the oven (correct this in the next batch by rotating the cookie sheet halfway through baking); (2) the dough was not mixed thoroughly; or (3) the drops of dough were of different sizes (a cookie scoop can easily solve this problem).


Cake Mix WHITE

TRAIL MIX COOKIES

Good-for-you ingredients abound in these sweet and salty energy cookies. They're great travelers, so make plenty for lunch bags, backpacks, and afternoon snacks.

PREHEAT OVEN TO 350°F

MAKES 2 ½ DOZEN LARGE COOKIES

COOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER

1 (18.25-ounce) package white cake mix
1 cup vegetable oil
3 large eggs
1 teaspoon ground cinnamon
1 ½ cups quick-cooking oats
¾ cup carob chips or milk chocolate chips
¾ cup roasted, lightly salted cashew pieces
or peanuts
½ cup toasted wheat germ
½ cup dried cranberries


1. Place the cake mix, oil, and eggs in a large bowl. Blend with electric mixer set on low speed for 1 minute until blended. Mix in the oats, carob chips, cashews, wheat germ, and dried cranberries with a wooden spoon.

2. Drop the dough by level ¼-cupfuls, 3 inches apart, onto prepared cookie sheets. Flatten slightly with your palm or a spatula.

3. Bake 13 to 17 minutes or until edges are firm and center is just barely set when lightly touched. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.


Cake Mix WHITE

ICED ALMOND COOKIES

For anyone who loves the flavor of almonds, these cookies are the perfect choice. A sour creamenriched cookie is finished with an elegant almond icing and sprinkle of toasted almonds.

PREHEAT OVEN TO 350°F

MAKES 4 DOZEN COOKIES

COOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER

1 (18.25-ounce) package white cake mix
1 (8-ounce) container sour cream (not
reduced fat)
1/3 cup (1 stick) butter, softened
2 large eggs
¾ teaspoon almond extract, divided
2 cups confectioners' sugar
2 tablespoons half and half (light cream)
½ cup sliced almonds, toasted


1. Place the cake mix, sour cream, butter, eggs, and ¼ teaspoon almond extract in a large bowl. Blend with electric mixer set on low speed for 1 minute until blended.

2. Drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.

3. Bake 9 to 12 minutes or until edges are firm and center is just barely set when lightly touched. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.

4. Mix the confectioners' sugar, half and half, and remaining ¼ teaspoon almond extract in a small bowl until blended. Spread cooled cookies with icing and sprinkle with almonds.


Cake Mix SPICE

GINGERBREAD-OATMEAL COOKIES

These oatmeal cookies are a rich, dark brown from the addition of molasses to the dough, and then loaded with all of the familiar spices of classic gingerbread. They are pure comfort in every bite.

PREHEAT OVEN TO 375°F

MAKES 4 DOZEN COOKIES

COOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER

1 (18.25-ounce) package spice cake mix
1/3 cup vegetable oil
¼ cup dark molasses
2 large eggs
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 2/3 cups quick-cooking oats


1. Mix the cake mix, oil, molasses, eggs, ginger, cinnamon, and cloves in a large bowl with an electric mixer set on medium speed 1 to 2 minutes until blended. Mix in the oats with a wooden spoon.

2. Drop the dough by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.

3. Bake 8 to 11 minutes or until just set and bottoms of cookies are lightly browned. Cool 5 minutes on sheets, then remove cookies with spatula to wire racks to cool completely.


Cake Mix WHITE

HONEY-LEMON DROPS

These honey-sweetened lemon cookies are a sophisticated offering any time of the year. They're particularly good for tea time, so brew a pot of your favorite fragrant tea such as jasmine or Earl Gray.

PREHEAT OVEN TO 350°F

MAKES 4½ DOZEN COOKIES

COOKIE SHEETS, GREASED OR LINED WITH PARCHMENT PAPER

1 (18.25-ounce) package white cake mix
½ cup vegetable shortening
¼ cup honey
1 large egg
1 tablespoon grated lemon peel
2 cups confectioners' sugar
1 ½ tablespoons fresh lemon juice


1. Place the cake mix, shortening, honey, egg, and lemon peel in large bowl. Mix with an electric mixer on low speed 1 minute or until blended.

2. Drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.

3. Bake 9 to 12 minutes or until just barely set at center when lightly touched. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.

4. Mix the confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle icing over cooled cookies.


Cake Mix WHITE

COCONUT CHEWIES WITH CHOCOLATE DRIZZLE

Chewy and rich with coconut and chocolate, these quick and easy cookies are winners at any occasion.

MAKES 3 ½ DOZEN COOKIES

COOKIE SHEETS, UNGREASED OR LINED WITH PARCHMENT PAPER

1 (18.25-ounce) package white cake mix
1 (14-ounce) bag sweetened flake coconut
1 (14-ounce) can sweetened condensed
milk (not evaporated)
1/3 cup whole or lowfat milk
1 cup semisweet chocolate chips
2 teaspoons vegetable shortening


1. Mix the cake mix, coconut, condensed milk, and whole or lowfat milk in a large bowl with a wooden spoon until blended. Cover and chill 2 hours.

2. Preheat oven to 375°F. Drop the dough by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.

3. Bake 10 to 14 minutes or until just set and bottoms of cookies are lightly browned. Cool 5 minutes on sheets, then remove cookies with spatula to wire racks to cool completely.

4. Microwave the chocolate chips and shortening in a medium microwaveable bowl on High, 1 minute, stirring after 30 seconds, until melted and smooth. Using a fork, drizzle tops of cooled cookies with the melted chocolate. Chill cookies 10 minutes to set the chocolate.


VARIATIONfor Coconut Chewies with Chocolate Drizzle

GERMAN CHOCOLATE CHEWIES: Prepare as directed but use a German Chocolate cake mix and milk chocolate chips.


Cake Mix DEVIL'S FOOD

CHOCOLATE FUDGE BANANA CHIPPERS

These tender, chocolate-banana cookies are packed with chocolate chips times two (melted into the batter, and stirred in whole) then given some salty-sweet crunch with some roasted cashews.

PREHEAT OVEN TO 375°F

MAKES 4 DOZEN COOKIES

COOKIE SHEETS, UNGREASED OR LINED WITH PARCHMENT PAPER

1 (12-ounce) bag (2 cups) semisweet
chocolate chips, divided
6 tablespoons (¾ stick) butter
1 (18.25-ounce) package devil's food cake
mix
¾ cup mashed ripe banana (about 2 small)
1 large egg
1 cup roasted, lightly salted cashew pieces,
coarsely chopped


1. Microwave 1 cup of the chocolate chips with the butter in a large microwaveable bowl on High, 1 minute and 30 seconds, stirring after 30 seconds, until melted and smooth. Mix in the cake mix, mashed banana, and egg with a wooden spoon until blended. Mix in the cashews and remaining 1 cup chocolate chips.

2. Drop the dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.

3. Bake 9 to 12 minutes or until just set. Cool 2 minutes on sheets, then remove cookies with spatula to wire racks to cool completely.


Tip!JUMBO DROP COOKIES: HERE'S THE SCOOP

Longing to make giant cookies like the ones in the pastry case at the coffee shop? You can with any drop cookie.

First, prepare the dough as directed. Use a larger cookie scoop (3 to 4 tablespoons) to scoop the dough onto the cookie sheet, leaving about 3 inches between the mounds of dough (you might want to try a few to start with to see what size you like and to see how much they spread). Bake at a lower temperature (25°F lower than the recipe calls for) to prevent drying out the cookie, and bake for a few minutes more per batch (usually about 13 to 15 minutes). Try a test batch of 2 or 3 cookies before baking an entire sheet.


(Continues...)

Excerpted from The Ultimate Cake Mix Cookie Book by Camilla V. Saulsbury. Copyright © 2011 Camilla V. Saulsbury. Excerpted by permission of Sourcebooks, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

foreword, vii,
introduction, 1,
ONE drop cookies, 21,
TWO bar cookies, 109,
THREE formed and filled cookies, 231,
lists, 329,
index, 333,
cake mix index, 353,
about the author, 359,

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