Wholesome oatmeal cookies with the sweet goodness of raisins all come together in this Duncan Hines Spice Cake Mix - there's a taste of home in every bite of these Spicy Oatmeal Raisin Cookies.
- 1 pkg Duncan Hines® Moist Deluxe® 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 350ºF. Grease cookie sheets.
- Combine cake mix, egg whites, oats and oil in large mixing bowl. 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 sheets. Remove to cooling racks; cool completely.
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Rating:
laurelbakes (1 discussion) on Jan 25, 2012 at 07:37 PM
Delicious and not too sweet. I used long cooking oats and lined baking sheets with parchment paper. Definitely use a mini scoop if you have one -- cookies bake uniformly. In addition to raisins, I added 2 handfuls of semi-sweet chocolate chips, 1/3 cup of coconut flakes, 3/4 cup crushed walnuts. Cookies were a snap and taste like homemade!
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karippy (1 discussion) on Dec 7, 2011 at 04:41 PM
I made them tonight for my stitching group because they don't have any dairy and they are wonderful. Will make again.
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Dimple11 (1 discussion) on Oct 9, 2011 at 02:40 PM
Love these I used a whole can of pure pumpkin and choc chips instead of raisins yumo
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KeepItSimple (1 discussion) on Sep 6, 2011 at 07:03 PM
These cookies were so simple to make and they turned out to be a huge hit! Everyone raved about them and they were gone before any other dessert. Next time, I'm going to try Duncan Hine's Vanilla glaze on them. I think that would be delicious!
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memaw2010 (1 discussion) on Feb 16, 2011 at 07:17 AM
I've been making cookies from cake mix for a while now. It's so easy.
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ktrester4@gmail.com (1 discussion) on Dec 11, 2010 at 04:05 PM
Could I use applesauce for half ot the oil in this recipe?
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zombiemichelle (2 discussions) on Sep 30, 2010 at 10:34 PM
I made these today and they came out yummy. The dough was sticky. A lot like a drop biscuit dough. I used a Pampered Chef small scoop to put them on the pan. That thing is so useful! The cookies came out more cake texture than a cookie. Hmmm...they ARE made with cake mix so... =) Next time I will use more raisins and press some raisins into the cookies before I bake them. I'm a huge fan of raisins.
Comment by: shearog (no discussions) on May 22, 2011 at 03:45 PM
try adding 1 1/2 cups of walnuts..... mmm they make em sooo mummy.. the crunch with the sweet raisins
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Charlie Garza (1 discussion) on Jan 21, 2010 at 10:45 PM
These cookies are great! I've made them for years now. I really recommend them.
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fsupatty (1 discussion) on Jan 19, 2010 at 06:51 PM
I have made these cookies for 20 years, very simple and always great!
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PlayCountryGal (1 discussion) on Jan 2, 2010 at 11:48 PM
Happy New Year To All! I just signed up as I wanted to post my review for these cookies. Made them as part of my holiday goodies baskets (I do about 50+ every year for all my family and friends....so much better than a bought gift). These have been a hugh hit! Well done Duncan Hines. I have never made any cookies from a cake recipe. I've been looking through the recipes and well be trying many, many more. I will also join on the forum soon. Take care everyone and HAPPY BAKING!
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larsenp1@att.net (1 discussion) on Nov 1, 2009 at 10:29 AM
tried these for the first time this year - they're awesome!
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rhondalee8251 (1 discussion) on Aug 29, 2009 at 04:41 PM
These are the most awesome Oatmeal cookies. I have been making them since the '70's!!! A MUST TRY!!!!!!!
Comment by: deguktd (no discussions) on Oct 30, 2011 at 01:04 PM
what do i do with the egg yolks???
Comment by: Ttowngirl (no discussions) on Mar 28, 2012 at 11:46 PM
Egg yolks: use them with left over rice and make fried rice. Put in middle of toast and place in frying pan for egg in toast. Make challah bread. Make custard. Put on dog's food for shiny coat. Use in Cesar salad dressing. Make speghetti carbonara.
What size can of pumpkin do you use?
and did you make any other adjustments to the recipe - thanks