Oatmeal cookies made from a spice-cake mix

September 02, 2010|By ELLEN FOLKMAN / St. Petersburg Times

Amy Cacchillo of Dunedin, Fla., writes:

"I am looking for an oatmeal-raisin cookie recipe I had in the late 1960s or early 1970s. It started with a Duncan Hines spice-cake mix. Does anyone have this recipe?"

Tampa, Fla., resident Jean Kelly got this recipe from the Duncan Hines website and she hopes it is the one Cacchillo wants. These cookies are easy to make and, since they use only the egg white, are on the healthy side, too. The texture is cakelike.

These cookies don't spread much and they come out a beautiful caramel color. I baked them for 8 minutes, but start checking them at 7 minutes. I used a small ice-cream scoop for uniform cookies.



1 package Duncan Hines Spice-Cake Mix
4 large egg whites
1 cup uncooked quick-cooking oats
1/2 cup vegetable oil
1/2 cup raisins

Preheat oven to 350 degrees. Lightly grease baking sheets or line sheets with parchment paper.

In a large mixing bowl, combine cake mix, egg whites, oats and oil. Beat at low speed with electric mixer until blended. Stir in raisins. Drop by rounded teaspoonfuls onto prepared cookie sheets.

Bake 7 to 9 minutes or until lightly browned. Cool 1 minute on cookie sheet. Remove to wire rack and cool completely.

Makes about 4 dozen cookies.

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