The Scoop
Dad's Cookies combine cake mix and Golden Oreos for a nostalgic, easy treat.
The idea for these cookies came to me during a breezy afternoon on the day of my first meet-the-parents dinner. Nervous excitement filled the air as I fussed over every detail, from the table setting to the main course. I'd promised something quirky, reassuring, and delightful for dessert, hoping to make a sweet impression. While sifting through my pantry, I found a half-finished box of vanilla cake mix and a spare pack of Golden Oreo cookies. These would do the trick with a touch of creativity! I’d always loved the nostalgic texture the cake mix adds to cookie dough, and when combined with crushed Golden Oreos, it was a combination that screamed personality and charm.
Thinking of sprinkles, I remembered childhood birthday celebrations and the pure joy they could evoke. In went a generous handful, mixing happiness into each dough blob. The real trick, however, I discovered by accident when I chilled the dough longer than expected while chatting away nervous energy on the phone. Allowing the dough to rest gives the flavors time to meld, and shaped taller-than-wide to bake, they become delightfully chewy and chunky. By the time dessert was served, these cookies were not just a hit; they broke the ice and gave us all something to dunk into storytelling and giggles. Whether you're hoping for a successful meet-the-parents dinner or just a fabulous treat, these cookies might just be your next secret weapon.
Ingredients
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1 1/4 cups boxed vanilla cake mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cups semisweet chocolate chips
- 1/2 cup multi-colored sprinkles
- 1 1/4 cups Golden Oreo cookies, crushed
Directions
- In a large bowl, sift the flour, the cake mix, the baking soda, and the salt together.
- In a stand mixer fitted with the paddle attachment, add the butter, the granulated sugar, and the brown sugar and mix on medium speed until it is smooth.
- Add the egg to the butter mixture and mix on high speed, scraping down the sides of the bowl as needed, until it is combined, about 1 minute.
- Add the vanilla to the butter mixture and mix on high speed until it is combined.
- Add the flour mixture to the butter mixture and mix on low-medium speed until it is just combined.
- Add the chocolate chips, the sprinkles, the crushed cookies to the cookie dough and mix on low speed until they are evenly distributed.
- Tightly cover the bowl with plastic wrap and refrigerate the cookie dough, for at least 2 hours and up to 3 days. Note: When chilling beyond 2 hours, at the 2-hour mark, roll the dough into balls as per the specific guidance in Step 10 below, then place the balls on a plate and cover again tightly with the plastic wrap before returning to the refrigerator.
- Preheat the oven to 350 degrees F.
- Line two large cookie sheets with parchment paper.
- Scoop the chilled cookie dough into 2-tablespoon-sized balls and shape each of them so they are taller than they are wide.
- Evenly divide the cookie dough balls between the prepared baking sheets, ensuring there is equal space in between each.
- Bake the cookies until the edges are slightly browned, about 10-12 minutes.
- Transfer the baking sheets to a wire rack and let the cookies cool, about 4 minutes.
- Place the cookies directly on the wire rack and let them cool completely.
- Serve.
×