A few weeks ago, we had an unseasonably cold and rainy day. The kiddos and I were all warm and cozy with our comfys on (that’s sweats), candles lit and Michael Buble playing on Pandora. It was just about the most perfect Wednesday I’ve ever had. The only thing missing was something baking in the oven…well, well, well…the Mama can always find something to bake.
I had planned on grocery shopping the following day, so our pantry was a bit bare. I pulled out one box of white cake mix, one small box of instant coconut pudding and some leftover Easter sprinkles…the perfect combination for some moist and delicious cookies :).
Now…all I had was coconut pudding…and let me tell you…they were DELICIOUS! Even my non-coconut loving husband had about three of them. But…if you don’t like coconut or don’t have that in your pantry, just mix and match it! Use vanilla pudding, or lemon…or pumpkin spice…or pistastio…whatever you have will work (and don’t stop mixing and matching there…change up your cake mix…use chocolate, strawberry, lemon, spice, carrot, yellow…go nuts!). The end result will be perfection!
1 box white cake mix (or whatever you like)
1 small box of instant coconut pudding (or whatever you like)
1/2 cup veggie oil
1 cup white chocolate chips (or whatever you like…chocolate, peanut butter or butterscotch too!)
3-4 tablespoons sprinkles
Preheat your oven to 350 degrees.
In a mixing bowl, combine cake mix, pudding, eggs and veggie oil with a spatula until all combined. Stir in white chocolate chips and sprinkles and combine.
Drop onto a greased cookie sheet by the tablespoonful and bake about 8 to 10 minutes.
Remove cookies from oven and let them cool on the baking sheet about 5 minutes before transferring them to a wire rack to finish cooling.
This makes a little over 2 dozen cookies. And they’re flippin’ fabulous! Moist and gooey…perfection! Bake a batch…even if it’s not a cold and rainy day.