Happy Monday and hope you all enjoyed your Valentine’s Day weekend! My little one has been under the weather plus it was bitterly cold so we couldn’t go out as a family on Valentine’s Day as we originally planned. I decided to still take out my older daughter for breakfast and it was really nice spending time together just the two of us. For me it’s the sweet little things like this that make a great Valentine’s day it doesn’t have to be anything lavish. I also wanted to bake for my girls and they love chocolate chip cookies so I tried a new recipe I discovered online on the Kevin & Amanda blog. This is a very fast and easy recipe and they turned out really well.
What you’ll need:
- 1/2 a cup of salted butter
- 1 box of yellow cake mix
- 2 packets of Quaker Maple & Brown Sugar instant oatmeal
- 2 large eggs
- 1 bag of regular or mini semi-sweet chocolate chips
- Preheat your oven to 350 degrees F, then line a cookie sheet with parchment paper.
- Then melt the stick of butter, once melted whisk it constantly for a couple of minutes. Then pour it into a large mixing bowl, add the cake mix, 2 oatmeal packets, and eggs. Mix it with a hand held or stand mixer on low just until it is combined. Then fold in the chocolate chips.
- Refrigerate the mixture for about 30 minutes. (You can skip this if you are in a rush)
- Then scoop approximately 1.5 tablespoons of dough and roll them into even balls onto the prepared cookie sheet. Bake for approximately 10 to 15 minutes until edges are golden brown. Check on them to ensure they don’t over cook which will lend to a drier cookie.
These came out better then I expected as I’m not much of a fan of using cake mixes or prepared batters when I bake. My girls and hubby liked them, I personally prefer a chocolate chip cookie from scratch but if I need to bake up something quickly this is the perfect recipe.
Disclaimer: I am currently not a part of any affiliate programs. All opinions are 100% my own.