You know that one (or maybe more than one) recipe(s) that your mom was always famous for? Whenever she baked anything for you to take to school or on trips with family and friends, everyone would always hope that she made her famous recipe. Well, my mom was no exception. I'm not sure where she got the recipe from, but she is famous for her Cake Mix Cookies. Take any flavor cake mix you want, add two eggs, 1/2 cup of oil and chocolate chips and/or nuts if you want. Excluding the chocolate chips and nuts, those are basically the ingredients the cake mix would call for (located on the back of the box). Bake at 350 for about 10 minutes. Soooo yummy! I had friends at school that would request these! I even made them for my "instructional speech" for Speech Class in 8th grade! They were a hit!
Now...making them gluten-free. For the cake mix, I used Hodgson Mill Gluten Free Yellow Cake Mix. I then added the 2 eggs, 1/2 cup of canola oil and 1/2 a bag of 12 oz chocolate chips. The batter was VERY oily, a lot more than the regular batter would be. Looking at the back of the cake mix box, the ingredients were a little different, including buttermilk. I think next time I make these, to make them more creamier and not so oily, I will add buttermilk and see what happens.
The batter didn't yield as many cookies as I had hoped it would. Normally with the same amount of chocolate chips, the chips would be used up, but not with the gluten-free recipe. I had a lot of chocolate chips left over, so that tells me that the batter didn't spread out as much as it normally would.
When I normally bake these, having them in the oven for 10 minutes would almost burn the cookies. With the gluten-free recipe, it took about 20 minutes. All in all, the cookies turned out pretty good, but I will definitely be trying some different things next time I bake these.