QUICK FRUIT CAKE ,OR COOKIES MIX

Quick Cake Mix Cookies or Fruit Cakes
In a pinch use a cake-mix or other such pre-mixes to make cookies and even fruit cakes by adding in such fruits as bananas, carrots, zuke, raisins, coconut, protein, fiber, etc. It's very efficient, cost effective and make mixes more healthy.
Did you know you could add in mayo instead of the oil and get a softer cookie? Or, just add in 2 tbl of yogurt, zucchini, graded apples, or carrots i.e. will also add in moisture. These moist mayo cookies will taste better the next day. (Add in flaxseed meal = 2 tbs will add 8 grams of fiber)
My mother-in-law method to bake banana bread was using a yellow cake mix adding in a banana, nuts, and bit less-more liquid. And, it goes on just use your imagination. I collect recipes that are handy to have in an emergency.
Cake mixes can be bought on sale are cheaper to make than buying from a bakery, from scratch, or from those expensive cookie mixes, sack, boxed. Or, adjust and add in oatmeal, chocolate chips, coconut or fiber even whole wheat by the tablespoons till the dough suits your tastes, especially if the mix may have too much sugar.
As you go along with this idea you’ll get quite proficient at making this method of cookies from a box, and buying it on sale and store for an emergency event.
For good cooking sense, when they raise at their peek in the oven continue to bake a few minutes more and let them finish baking on top of the stove on the baking sheet. Two, never leave the kitchen when cookies are in the oven. It's a bakers golden rule. Three always have a timer. Four, Cool and remove on a paper product such as towel, paper sack, newspaper, tea towel, i.e. absorbing any excess oil. Five for a nice tan crust always use baking papers or, never let aluminum pans get to dark. This will cause the crust of the cookie to get too dark. Glass is good to cook on and special pan are now available. Six, Some cookies need a Pam cooking spay is a must, but too much oil will give you a too dark crust on the bottom. Seven, Make a roll of left over dough in wax paper or store in plastic (about a dozen cookies) for another time and so not to over eat them at one time. If the manufactures can do it so can us home bakers and cheaper. You can use any cake mix flavor, add more chocolate the cheaper cake mixes.
Vanilla Dough:
1 (18.25-ounce) box white cake mix
1/3 cup oil
4 tablespoons butter, melted (or, skip the oil and butter and one cube of margarine or shortening for cookies)
1 egg, beaten to blend
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Or,

Chocolate Dough:
1 (18.25-ounce) box devil's food cake mix
1/3 cup vegetable oil
4 tablespoons butter, melted
1 egg, beaten to blend
2 teaspoons pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Vanilla Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
Chocolate Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl
until dough forms. Stir in walnuts.
Cookie preparation: Preheat oven to 350 degrees F. Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, and
then roll gently to form one ball. Place 20 balls on an un greased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes before transferring cookies to cooling racks and cool completely.
Repeat with remaining chocolate and vanilla dough, forming about 6-dozen cookies total. Store in airtight container at room temperature up to 2 days, or freeze up to 3 months
If adding fruit mixes in your cake mix go lightly, dates and pecans are a good mix. Top with cream cheese frosting or plain is good.
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