Doris And Tula'S Cookies
Nutty, chewy yellow‑cake cookies with raisins, perfect for snack times or holiday gifting—warm, buttery, and lightly sweetened, a classic American treat.
Ingredients
Instructions
- In a bowl, mix the yellow cake mix, butter or margarine, eggs, and water until combined.
- Fold in the chopped nuts (and raisins if using).
- Drop dough by teaspoonfuls onto a greased cookie sheet.
- Bake for 10 minutes at 375°F until golden.
- Cool on a wire rack before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can substitute the chopped nuts with chocolate chips or dried fruits like cranberries for a different twist. Additionally, for a more chewy texture, chill the dough for 30 minutes before baking. If you're a fan of American recipes, these cookies are a delightful treat.
Serving Suggestions
These cookies are perfect for a cozy gathering or a sweet snack with coffee or tea. They pair beautifully with Peggy Dring'S Carrot Cake for a delightful dessert spread. Consider serving them alongside a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. To reheat, place them in a preheated oven at 350°F for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Doris And Tula'S Cookies contains roughly 186 calories, with 1g protein, 20g carbohydrates, and 11g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Absolutely! You can experiment with different flavors of cake mix such as chocolate or spice cake for a unique taste. Just keep in mind that the flavor and sweetness may vary, so adjust the add-ins accordingly.
How do I make these cookies gluten-free?
To make these cookies gluten-free, substitute the butter yellow cake mix with a gluten-free cake mix. Ensure that the other ingredients, like nuts and raisins, are also certified gluten-free to avoid any cross-contamination.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). This will help bind the ingredients while keeping the cookies moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).