Ingredients:

  • 1 (15.25 oz) box Boxed Cake Mix (e.g., Yellow, Chocolate, Red Velvet)
  • 2 Large Eggs
  • 1/2 cup Neutral Cooking Oil (vegetable, canola, or grapeseed)
  • 1 teaspoon Vanilla Extract (optional)
  • 1/4 teaspoon Salt (optional, recommended for vanilla or yellow mixes)
  • 1/2 cup Chocolate Chips, sprinkles, or nuts (optional add-ins)

Instructions:

  1. Prep the Oven: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Combine Wet Ingredients: Lightly whisk the eggs, oil, and vanilla extract (if using) together in a small bowl.
  3. Add the Dry Mix: Pour the entire contents of the cake mix box and the optional salt into a large mixing bowl.
  4. Form the Dough: Pour the wet mixture into the dry ingredients. Mix using a spatula or spoon until just combined. Stop mixing immediately once no streaks of dry powder remain.
  5. Stir in Add-Ins: If using chocolate chips or nuts, fold them in gently at this stage. The resulting dough will be thick and slightly sticky.
  6. Chill the Dough: Cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes. This step is essential for thick cookies.
  7. Scoop and Place: Use a small cookie scoop (approx. 1.5 tablespoons) to portion out uniform balls of dough. Place them 2 inches (5 cm) apart on the prepared baking sheets.
  8. Bake: Bake one sheet at a time for 10–12 minutes. The cookies are done when the edges look set but the centres still look slightly soft or puffy.
  9. Cooling: Remove the baking sheet from the oven. Let the cookies rest on the sheet for 5 minutes before transferring gently to a wire cooling rack to cool completely.