I'm teaching a bread baking class for 10 women on Dec 5th, and I'll be introducing them to cake cookies while we wait for dough to rise. I did this with my last class, and it was a big hit for the 4 ladies and filled in the time nicely. Since this will be all women, I wanted a way to win them over, so what better way than with CHOCOLATE? If chocolate is good, then DOUBLE CHOCOLATE must be better. But I also wanted a little extra texture, so I added Honey Bunches of Oat with caramel. When DW tasted the first ones out of the oven, I got a kiss...I think that means they are a winner. This was a test batch to make sure they would be OK to make for the class. Here's the finished product and the recipe to follow.
Double Chocolate Pecan Crunchy Cake Cookies
From the kitchen of Joe Valencic
1 ea. 18.5 oz package Betty Crocker Super Moist Devil’s Food cake mix
˝ Cup vegetable oil
2 Eggs – well beaten
2 T Warm water
˝ Cup Post Honey Bunches of Oats with Caramel
˝ Cup Chocolate Chips
˝ Cup chopped pecans
Preheat oven to 350 F. Put the Honey Bunches of Oats in a plastic bag, and pound lightly to break chunks into smaller pieces. Combine cake mix, water, eggs water and oil until smooth. Blend in remaining ingredients until thoroughly mixed. Batter will be a little stiff, but don't be concerned with that.
Drop a slightly rounded teaspoonful of batter 2" apart on an ungreased cookie sheet.
Bake for 12-14 minutes or until slightly browned. Remove from oven and allow to cool in the pan for 2 minutes, then immediately remove from the pan to a cooling rack (otherwise they will stick to the pan).
Makes about 4 dozen cookies using teaspoon, or 3 dozen using a tablespoon.