Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This step ensures your cookies won't stick and makes for easy cleanup.
- In a large mixing bowl, crack the two large eggs. Add the 1/2 cup of vegetable oil (or melted butter). If you're aiming for a softer, slightly more cake-like cookie, you can add the optional 1 tablespoon of milk at this stage. Whisk these wet ingredients together until they are well combined and the mixture is smooth.2 large large eggs, 1/2 cup vegetable oil, 1 tablespoon milk
- Pour the entire contents of the 15.25-ounce box of strawberry cake mix into the bowl with the wet ingredients.1 box (15.25 ounce) strawberry cake mix
- Using a sturdy spoon or a spatula, begin to mix the cake mix into the wet ingredients. Start slowly, as the dry mix can be a bit dusty. Continue mixing until a thick dough forms. Don't overmix; just combine until there are no dry streaks of cake mix remaining. The dough will be quite firm.
- Gently fold in the 1 cup of white chocolate chips (or your preferred chocolate chips). Ensure they are evenly distributed throughout the dough. The contrast of the sweet white chocolate with the strawberry cake is a classic pairing.1 cup white chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For perfectly uniform cookies, you can use a cookie scoop. The dough will be a bit sticky, so you can lightly grease your hands or the scoop if needed.
- Bake for 9 to 12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The baking time can vary depending on your oven and the size of your cookies, so keep an eye on them.
- Once baked, let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up beautifully without falling apart.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat gently in the microwave for 10-15 seconds.