Cake Mix Oatmeal Cookies Recipe

cake-mix-oatmeal-cookies

I was rooting around in my pantry, looking for something yummy to make the boys  for their 3-day weekend and I came up with these Cake Mix Oatmeal Cookies.  Guys, these are honest-to-goodness SCRUMP-TIOUS.  My 13 year old promptly pronounced them his favorite cookie EVER.  Using a cake mix makes them super so easy too!

UPDATE: I’ve altered this recipe just a teensy bit to include 2 1/2 cups of oatmeal instead of just 2 because I believe I was a little heavy handed in the oats department the first go around ;)  And after trial and error – make sure to use the regular oats to get chubby cookies, and the quick oats if you don’t mind them flat :)

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I’ve make this previous cake mix cookie bars recipe plenty of times and was excited to to see how the extra oatmeal texture would work out – I feel like it adds major bonus points to the cookie!  Some people like thin crispy oatmeal cookies – and there’s something to be said for a crispy cookie….  But these aren’t it.  I like my oatmeal cookies LUMPY.  These are soft and lumpy and crispy and chewy all at the same time – PERFECT.

cookiecloseup

Gather the following – and cut yourself some slack if you don’t have the yellow cake mix – really, any vanilla-ish flavored cake mix will work about the same in this recipe.

  • Yellow Cake Mix
  • 2 1/2 Cups Regular Oats (I don’t think Quick-Cooking work as well)
  • 1/2 Cup Brown Sugar
  • 2 Eggs
  • 3/4 Cup Oil + 1/4 Cup Water
  • 1 1/2 Tsp Vanilla Extract
  • 1 Cup Semi-Sweet Chocolate Chips

Get your oven preheating to **350** and spray down a couple cookie sheets with baking spray (I love-love-love the kind with flour in it – I use Pam baking spray and it even smells like vanilla!)

Mix the first 3 ingredients in a large bowl.  In a separate bowl whisk the eggs, oil and water and vanilla together and add to the dry ingredients.  Stir in about a cup of chocolate chips.  I used Semi-Sweet knowing that this was likely going to turn out pretty sweet already (Cake Mix + Sugar = Plenty of Sugar!) and I was 100% right on that score -the semi sweet chocolate was the PERFECT contrast.

Using a cookie scoop or tablespoon, drop onto the baking sheet in rounded spoon-fulls.  This recipe makes about 3 dozen medium cookies, but if you made them smaller they’d make about 4 1/2 dozen.

Cook for 12 minutes - or until the edges are golden brown.

These cake mix oatmeal cookies are just a mouthful of love when you add a glass of milk – my kids have been giving me adoring glances all weekend because of them. :)

Cake Mix Oatmeal Cookies Recipe
Dessert
Cuisine: casual
3-4 Dozen
 
This cake mix oatmeal cookies recipes makes cookies that are lumpy, chunky, and chocolate-chippy - plus a cake mix really makes things come together in a seconds!
Ingredients
  • Box of Yellow Cake Mix
  • 2 Cups Oats (Quick-Cooking work as well)
  • ½ Cup Brown Sugar
  • 2 Eggs
  • ¾ Cup Oil + ¼ Cup Water
  • 1½ Tsp Vanilla Extract
  • 1 Cup Semi-Sweet Chocolate Chips
Instructions
  1. Preheat oven to 350 and spray down a couple cookie sheets with baking spray
  2. Mix the first 3 ingredients in a large bowl.
  3. In a separate bowl, whisk the eggs, oil and water together.
  4. Add wet ingredients to the dry ingredients.
  5. Pour in the vanilla extract and about a cup of semi-sweet chocolate chips.
  6. Using a cookie scoop or tablespoon, drop onto the baking sheet in rounded spoon-fulls.
  7. Cook for 12 minutes - or until the edges are golden brown.

 

Cheater’s Peanut Butter Fudge Icing

peanut butter fudge icing

Cheater’s Peanut Butter Fudge Icing

Jamie here! I’m going to let you in on a little secret….  although I LOVE to make crazy birthday cakes, and pull out my Wilton toolbox to decorate them with homemade buttercream icing (recipe in this post) that I’ve whipped into a rainbow of colors – I definitely will take a shortcut when I’m not in the mood.

I’m not in the mood a lot of the time, actually…

But just because I don’t feel like making homemade icing every time, doesn’t mean I don’t add my special mom touch to the store-bought can.  One of my kids favorite cupcake toppers is what we call “Peanut Butter Fudge Icing”.  I LOOOOVE peanut butter fudge – I could eat a whole pan in an evening and tell myself I was just protein-loading, for all that bodybuilding I do. (hehe)

Here’s how to bring the fattening joy of peanut-butter fudge to the already-fattening joy of a cupcake:

Take a can of vanilla icing and mix in 4-6 BIG tablespoons of peanut butter (you’ll just have to taste as you go here, to see when it gets to your desired peanut-butteriness) – VOILA!  Peanut butter fudge icing!

I think it tastes extra “fudgey” if you use the chunky peanut butter – it’s a little drier and thicker that way.

P B & J Icing?

Another cool take on this would be to make PB&J Icing.  I haven’t tried this, but I bet if you iced your cupcakes with peanut butter fudge icing, and then put a small plop of jelly in the middle, and then swirled it into the icing with the tip of a knife or toothpick – you’d end up with a cool treat!

Or Strawberry cupcakes with peanut butter icing?  So many fun possibilities!

peanut-butter-no-bake-cookies-recipe

If you’re a peanut butter fudge fanatic – you will most DEFINITELY want to hop on over to check out my favorite Peanut Butter No Bake Cookies Recipe as well!

peanutbutterbrowniecookies

 

And don’t miss these Peanut Butter Brownie Cookies for that chocolate + peanut Butter combo goodness!

Easy Minecraft Cake & Creeper Cupcakes

Easy Minecraft Cake & Creeper Cupcakes

(Seriously – the easiest ever)

Hi guys,  Jamie here!  It’s Birthday Eve for my nearly 10 year old, and I’m getting ready to bake my second Minecraft cake in as many years.   I’m scrolling through images online of Marzipan Steves and meticulously placed fondant pixels – and feeling a little worried this time around.  See, last year I was able to get away with the easiest, most cheater cake in the history of cheater cakes.  This year – I’ll have to do something different, new and not  completely dependent on Hershey bars….

But if you’re looking for an incredibly easy Minecraft Cake, I hope this helps you!

{Please excuse the terrible pictures – I would tell you the long sad tale of how I lost two years of photos except for what’s on my Instagram account – but that is a story no one wants to hear (not even me).}

To make a Minecraft cake that looks like a Creeper – just bake a rectangular cake according to the directions.  Then dye a can of icing green and spread it across the cake.  And lastly, use a few Hershey Bars to create the Creeper’s face.

There’s not really an exact science to this – but I will say it helped to plan my chocolate face out on paper before I started breaking it into sections.  Those Creeper jowels can be a little tricky ;)

minecraft-cupcakes

 

For the Creeper Cupcakes, we thought we were fancy for a quick minute and bought a box of black fondant.  FAIL.

It was difficult to work with, sticky, tasted terrible – and didn’t look half as good as a perfectly delicious Hershey bar would’ve.  So my advice – stick with Hershey – he won’t do you wrong.

The good news is, that both of these are easy enough for your child to help you decorate.  My son was thrilled to be able to decorate the cupcakes for his class all by himself – I’m sure he was proud to tell them all that he’d made the faces :)

 

Check out more Dessert Recipes!

14 Easter Dessert Ideas

Easter Dessert Ideas
Need some new Easter Dessert Ideas?  This roundup of Easter dessert recipes has a little something for everyone – from the cutesy to the classic.
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The kids will love the Oreo Cheesecake bites and Easter Basket cupckaes – while the grown ups might prefer a Derby or Buttermilk Pie, or a classic Coconut Cake.
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 I’m particularly fond of the cakes, pies, cobblers and lemon bars that I remember from my own childhood and have been passed along through generations.
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derbypie
buttermilkpie2

[Read more...]

The Best Coconut Cake EVER!

coconut cake
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My grandmother’s homemade Coconut Cake is the very best coconut cake in the entire world. I have never found another coconut cake that remotely compares. Coconut Cake has been a staple at my family’s Christmas and Easter gatherings every year since I was a tiny girl. Now that I have a family of my own and we don’t usually travel at Easter, I make it for my family. It’s such a simple recipe starting off with a 1-2-3-4 cake and 7 minute frosting. Keep reading and I’ll share the secret to what makes this cake so moist and amazing! [Read more...]

Best Buttermilk Pie Recipe

Best Buttermilk Pie Recipe on Time2saveworkshops.com

This Best Buttermilk Pie Recipe is an older post, but one of our MOST pinned recipes here on Time2Save!  It would make a scrumptious Easter Dessert :)

Kasey here, I have barely cooked the past couple of months because I’ve felt so yucky from morning sickness. (In case you missed my announcement on Mother’s Day we are expecting a new addition in November of this year.) I made it up to my family today by making our favorite Best Buttermilk Pie before Gary starts a new AdvoCare 24-day challenge this week.

If you haven’t tried Buttermilk Pie, it is simply amazing!!! One of my absolute favorite desserts, it melts in your mouth and it’s so so easy to make.

buttermilk pie moms recipe

This particular recipe, comes straight from my mama’s kitchen. She made me this precious handwritten recipe book when I first got married 17 years ago. By far, it is the most used recipe book in my kitchen. It includes all my family’s favorite recipes. Since it’s not a “secret” recipe I thought I’d share with you.

Best Buttermilk Pie Recipe

Best Buttermilk Pie Recipe

Ingredients

  • 1 tablespoon flour
  • 1 cup sugar
  • 1/2 stick butter, softened
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • pinch salt
  • 1 unbaked regular 9 inch pie shell

Instructions

  1. Preheat oven to 325 degrees.
  2. Combine flour, sugar, and butter in a bowl and mix well.
  3. Add eggs one at a time, beating well after each one.
  4. Add buttermilk, vanilla, and salt.
  5. Pour into pie shell and bake for 40 to 45 minutes until the middle is softly set.
  6. I usually bake mine 50 minutes, but it will depend on how hot your oven cooks.
  7. During the last 5 minutes of cooking, move pie to bottom shelf of oven to crisp crust.
  8. **Update - I've been cooking mine closer to 55 minutes so that the filling sets up properly. Depending on your oven it may take less time.
http://www.time2saveworkshops.com/best-buttermilk-pie-recipe/

 

Lemon Bars with Saltine Crackers

 

Jamie here!! Looking to change up your dessert routine?  You’re going to love the cool, creamy sweetness of lemon filling mixed with the crumbly, salty crust in these best-of-both worlds Lemon Bars with Saltine Crackers.  This is the PERFECT treat for Spring – an unexpected punch of flavor and all KINDS of texture!

But first, a quick word about treats…  My husband is one of the weird ones who doesn’t care for dessert.  He never wants a cake on his birthday or (gasp!) ice cream on a hot summer night.  So it wasn’t until the 3rd year of our marriage that I stumbled upon a treat that he actually asked me to make again – and it was these Lemon Bars.  Now I usually trade off between these and my easy Derby Pie recipe for his birthday dessert – and it’s always such a nice change to have these refreshing bars again!

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lemon-bar-recipe

Here’s what you’ll need to get started:

  • 14 oz can of Sweetened Condensed Milk
  • 2 Lemons
  • 4 Eggs
  • 1 Stick of Softened Butter
  • 1 Sleeve of Saltine Crackers
  • Lemon Cake Mix (Try to get the kind with Pudding in the mix)

 

Directions:

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Before you begin, get the butter nice and soft.  I like to set it on the stove while the oven is preheating, turning it to the other side every minute or so.

 

lemon bars cracker crust

 

Crush the sleeve of saltines in a large ziploc bag with either a rolling pin or by rolling a glass over them.  Make the crumbs as small as possible!

In a large bowl, mix the lemon cake mix, 1 egg and softened butter together with an electric beater.  Stir in the saltine crumbs.  You may need to cut some of the dry ingredients into the butter with a fork. Work it together until you have coarse crumbs.  Measure out two cups of crumb mixture and set aside for later, press the rest of the mixture into a pre-greased 13 x 9″ pan.

lemon bars crust

Bake at 350 for 20 minutes, or until edges of crust are golden brown.

In a medium bowl, mix together condensed milk, juice of 2 lemons and 3 egg yolks.  Really get as much juice as you can out of the lemons by rolling them on a flat surface to break down the inner membranes, and allowing them to get to room temp first (or microwave them for 10 seconds!)

Pour the filling onto the crust and spread evenly.  Top with the remaining crumb mixture and bake for another 20-25 minutes, or until edge of topping is golden brown.

Cut into squares and refrigerate.  Makes 1 dozen large bars, or 2 dozen small ones.  *These are RICH, so you might want to go for the small squares!

Variations:

Try using vanilla wafers or graham crackers instead of saltines.  Don’t have fresh lemons?  Use lemon juice (about 1/2 cup) or even LIME juice would be yummy, I bet!

Lemon Bars with Saltine Crackers
Dessert
2 Dozen
 
Ingredients
  • 14 oz can of Sweetened Condensed Milk
  • 2 Lemons
  • 4 Eggs
  • 1 Stick of Softened Butter
  • 1 Sleeve of Saltine Crackers
  • Lemon Cake Mix (Try to get the kind with Pudding in the mix)
Instructions
  1. Before you begin, get the butter nice and soft. I like to set it on the stove while the oven is preheating, turning it to the other side every minute or so.
  2. Crush the sleeve of saltines in a large ziploc bag with either a rolling pin or by rolling a glass over them. Make the crumbs as small as possible!
  3. In a large bowl, mix the lemon cake mix, 1 egg and softened butter together with an electric beater. Stir in the saltine crumbs. You may need to cut some of the dry ingredients into the butter with a fork. Work it together until you have coarse crumbs. Measure out two cups of crumb mixture and set aside for later, press the rest of the mixture into a pre-greased 13 x 9" pan.
  4. Bake at 350 for 20 minutes, or until edges of crust are golden brown.
  5. In a medium bowl, mix together condensed milk, juice of 2 lemons and 3 egg yolks. Really get as much juice as you can out of the lemons by rolling them on a flat surface to break down the inner membranes, and allowing them to get to room temp first (or microwave them for 10 seconds!)
  6. Pour the filling onto the crust and spread evenly. Top with the remaining crumb mixture and bake for another 20-25 minutes, or until edge of topping is golden brown.
  7. Cut into squares and refrigerate. Makes 1 dozen large bars, or 2 dozen small ones. *These are RICH, so you might want to go for the small squares!

 

 

 

 

St. Patrick’s Day Cupcakes (Rainbows & Shamrocks!)

st-patricks-day-cupcakes

St. Patrick’s Day Cupcakes

Get ready for March 17th with this cute idea for St. Patrick’s Day Cupcakes – cover all your lucky bases with rainbows AND shamrocks.

(Jamie here!) The kids and I made these St. Patrick’s Day cupcakes last year – and they turned out so cute I had to share!  The best part about these shamrock & rainbow St. Patrick’s Day cupcakes was how easy they were to put together – I was able to let the kids totally take over this decorating job.

 

[Read more...]