Prepare these cookies and store them in the refrigerator. When you don't have time for a bowl of oatmeal, heat a cookie in the microwave for thirty seconds. You've got a tasty breakfast-to-go.
Start with your favorite cake mix. My mom's original recipe called for a standard yellow cake mix, but she modified it using a gluten-free cake mix so I could eat it. I've tried spice, chocolate and yellow cakes. My favorite is Namaste Gluten-Free Spice Cake Mix. This recipe is based on Namaste's 26-ounce package. Other cake mixes may contain less. I've adapted the recipe on the fly by just using a little less of each ingredient and it's always worked out okay.
Makes 18 large cookies
1/3 cup canola oil
1/3 cup butter, melted
1 cup applesauce (sweetened or unsweetened)
1 tbsp ground cinnamon (or less with chocolate cake mix)
1 26-oz package cake mix
1 cup mixed golden and Thompson raisins
2/3 cup walnut pieces
3 cups quick-cooking oatmeal, uncooked
In large mixing bowl, beat eggs, canola oil and melted butter. Add applesauce, cinnamon and half of cake mix. Blend well, then add the rest of the cake mix. Add raisins, walnuts, and oatmeal. Cover in plastic wrap and refrigerate for one hour.
Preheat oven to 350. Prepare cookie sheets with parchment paper or butter. Use 1/4 to 1/3 cup dough for each cookie. Cook for 15 to 18 minutes. Cookies will be slightly soft to the touch. Cool on wire rack. Store between sheets of waxed paper in air tight container. Cookies will keep for several weeks in refrigerator.
When ready to eat, heat cookie in microwave for 30 seconds.