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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is one of my variations of Linda's Cake Mix Cookies , and I thought the changes warranted it as a separate recipe. For the white chocolate chips, I used those red and green swirled ones that Nestle puts out at holiday time. I chilled the dough a bit in the fridge before doing the first dozen, and then set the bowl back in the fridge between each dozen to make it just a smidge easier to work with. From start to finish, it only took an hour to have four dozen pretty and tasty cookies to add to my holiday cookie tins! Ingredients:
1 (18 1/4 ounce) box white cake mix |
1/2 cup canola oil |
3 egg whites |
1 teaspoon vanilla extract |
1 cup white chocolate chips |
1/2 cup sweetened flaked coconut |
1/2 cup dried cranberries |
1 tablespoon water (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Combine cake mix, white chocolate chips, coconut and dried cranberries in a large mixing bowl. Make a well in the center.
3. Combine egg whites, vanilla extract and oil in a small bowl. Add to the ingredients in the large bowl and stir well to combine. If the mixture seems too dry, add up to 1 Tbs. water, so that all ingredients are well incorporated. Chill in refrigerator for 20-30 minutes.
4. Spray a cookie sheet with cooking spray or line it with parchment paper. Form dough into small balls, using a heaping half tablespoonful of dough for each cookie. Place balls on cookie sheets, about an inch apart.
5. Bake 8-10 minutes, or until the cookies are just golden brown in spots on the top. Let them cool for a minute or two on the cookie sheet before removing them to a cooling rack to cool completely.
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