My mother is a baker; the kitchen barstools, something of a counseling couch in my childhood home.
This isn’t breaking news to anyone who befriended any of our family in the last 1-to-30 years, plus is likely 100% responsible for my personal sweet tooth and affinity for knowing my way around a spatula. I spent hours of adolescence sitting at the counter watching my mother bake, talking, and consciously or not, committing her motions to memory. A love of baking for me is as much about the sugar as it is about the bond it gives us.
In no small part due to our regular kitchen-counter counseling sessions, there are parts of baking & cooking that come as naturally to me as laughing. I don’t remember exactly when or where I actually learned some of it all. In the same way, there are “recipes” that I just know. One of them is this 1-2-3 Cake Mix Cookie -a lifesaver on a day I want to bake, but not really really bake, you feel me?
God bless you, Betty Crocker & Sandy Mosier for the gift of these cookies.
- 1 boxed cake mix of choice (in the summer for me, it’s always lemon. Give me lemon EVERYTHING in the summer.)
- 2 Eggs
- 1/3 Cup Vegetable Oil
Today, I added a good squeeze of 1/2 a lemon because I had one, and I wanted to for a boost of lemon flavor (non-essential, obviously).
- Preheat oven to 375.
- Mix up all of the ingredients. The dough will be a bit sticky-looking.
- Drop about a teaspoon size onto your greased cookie sheet, or in my case, my pizza stone that I cook everything on (ungreased).
- Bake for about 9 minutes! Brown the little cookie bottoms, and expect them to be delightfully chewy.
- I sprinkled the tops with powdered sugar today as they cooled, because I’m nothing if not vain about cookie presentation, #priorities.
(Dough to Done for reference.)