Happy Valentines Day! I hope you've all been spoilt rotten.
Now it is time to use up the rest of that Red Velvet Cake mix that we used in the Red Velvet Berry Fudge Recipe!
These are actually the 2nd cake mix cookies I've made and to be honest I wasn't expecting great things.
The first batch that I made was a couple of weeks ago, actually for Faiths birthday party.
I used a white cake mix and when they came out of the oven they looked like little white dough balls and tasted like, well they tasted like crap.
I was so disappointed after hearing so many people rave about the amazing-ness of cake mix cookies.
Yup I felt duped but after making my Red Velvet Berry Fudge I knew I had to have a bash at making them again.
And you know, they were a roaring success.
Chewy, soft, crispy and cakey. These cookies were all I expected and more.
Even himself gave them a thumbs up.
I can't believe how incredibly tasty and cookie like these are. Now don't get me wrong I love baking from scratch but there's nothing wrong with a cheat every now and again, right?
As you may have already noticed my cookies aren't particularly red.
Yeah I totally
But they smell like red velvet and taste like red velvet and so they are red velvet.
You could add the food dye if you like (I think I will next time) but it's not necessary.
Now if you are following on from my Red Velvet Berry Fudge recipe you will only need 60ml / 1/4 Cup of oil but if your making these using the full box of cake mix you will need a touch more oil as it says in the recipe.
1 box of Red Velvet Cake Mix (I used Betty Crocker)
60ml - 80ml / 1/4 - 1/3 Cup Oil
Preheat your oven to 180c and line a baking tray with greaseproof paper.
In a bowl mix together the cake mix and egg then slowly add the oil.
You might not need all of the oil, just add a little at a time until the mixture is at a soft dough consistency.
Then taste heaped tablespoons of the dough and roll into balls.
Place the balls onto your lined baking tray and flatten slightly with the palm of your hand.
Then bake for 10-12 minutes.
They will still be slightly wobbly when you take them out of the oven but they harden up as they cool so be careful not to over bake these cookies.
Allow them to cool for 5 to 10 minutes on the baking tray until they are firm enough to be moved to a cooling rack to fully cool down.