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1 stick Crisco Butter Flavored Sticks (1 cup) or 1 cup
margarine, softened
½ cup packed brown sugar
1 egg
¼ cup water (see note below)
1 (2 layer) Duncan Hines Yellow Cake Mix
4 Tbsp. Maker’s Mark (bourbon)
3 cups quick cooking oats
1 cup walnuts, chopped
1 cup softened Craisins (dried cranberries) or raisins
(optional)
• Preheat oven to 375 degrees.
• Soak Craisins in hot water for about 15 minutes before draining and using. NOTE: If desired, use soaking water in cookie mix instead of plain water.
• Cream margarine and sugar with mixer; add egg, water and ½ package of dry cake mix, blending thoroughly.
• Stir in remaining cake mix, bourbon, oats, Craisins and nuts.
• Drop dough by teaspoonfuls onto ungreased baking sheet lined with a sheet of parchment about 2 inches apart. Bake for about 13 minutes. Remove from oven and let stand on cookie sheet for about 5 to 8 minutes. Remove to rack to continue cooling.
Makes about 4 dozen cookies.
margarine, softened
½ cup packed brown sugar
1 egg
¼ cup water (see note below)
1 (2 layer) Duncan Hines Yellow Cake Mix
4 Tbsp. Maker’s Mark (bourbon)
3 cups quick cooking oats
1 cup walnuts, chopped
1 cup softened Craisins (dried cranberries) or raisins
(optional)
• Preheat oven to 375 degrees.
• Soak Craisins in hot water for about 15 minutes before draining and using. NOTE: If desired, use soaking water in cookie mix instead of plain water.
• Cream margarine and sugar with mixer; add egg, water and ½ package of dry cake mix, blending thoroughly.
• Stir in remaining cake mix, bourbon, oats, Craisins and nuts.
• Drop dough by teaspoonfuls onto ungreased baking sheet lined with a sheet of parchment about 2 inches apart. Bake for about 13 minutes. Remove from oven and let stand on cookie sheet for about 5 to 8 minutes. Remove to rack to continue cooling.
Makes about 4 dozen cookies.
