I made these for a cookie contest they had at work today. That’s right, this is breaking news! They announced the winners only 5 hours before I wrote this article! Don’t worry, I won’t keep you in suspense. The winner was…not me!
Now don’t feel too bad for me, Sporkers. These babies were excellent! If you were hoping for leftovers, well, you are S.O.L. The people at my office cleaned the tray in 15 minutes flat! I would say that if we were basing prizes on popular opinion, it was a landslide! Unfortunately it was a small panel of judges (whose credentials are shaky by the way) who chose the winners. After all, I was not asked to be a judge and I am a weekly contributor to the highbrow and oh-so-prestigious publication Silver Spork News!
Also, the winning entry looked suspiciously like a brownie. Not saying this to be a sore loser but just don’t want to turn you off this amazing recipe just because it didn’t win.
Oh well, I’m going with the idea that the judges are all afflicted by a rare genetic condition that renders their taste buds inert and stupid when they come into contact with anything delicious. That’s my story and I’m sticking to it!
White Chocolate Lemon Cookies
1 box Duncan Hines Signature Lemon Supreme Cake Mix
1/2 cup vegetable oil
1 bag Nestle Premier White Chocolate Chips
Combine cake mix, eggs, and oil in large mixing bowl.
Stir in white chocolate baking chips.
Refrigerate dough for 15 minutes.
Preheat the oven to 350 degrees.
Roll dough into 1 inch little cookie balls.
On cookie sheets lined with parchment paper, arrange the balls evenly. They will expand so unless you want just one giant cookie (maybe a good idea?) use caution.
Bake for 9-10 minutes, then enjoy the bounty! There should be a lot to enjoy, I managed to make almost three dozen cookies for the party with just the one batch 🙂
Post by Alex Castanon. Recipe and photo from thefrugalgirls.com.