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  • 1/2 cup (1 stick) 65% vegetable oil spread
  • 1 package (18.25 ounce) devil's food cake mix
  • 2 cups Quaker® Oats, uncooked
  • 3 eggs
  • 2/3 cup white chocolate and semisweet chocolate chips

Cooking Instructions

Heat oven to 350°F. Place spread in large microwavable bowl; cover loosely with waxed paper. Microwave on HIGH (100%) 30 seconds or until melted; cool slightly. Add remaining ingredients. Stir until well blended (dough will be very stiff). Drop dough by level one-fourth measuring cupfuls 2 inches apart onto ungreased cookie sheets; flatten slightly. Bake 13 to 17 minutes, just until set. (Do not over bake; centers should be soft.) Let stand on cookie sheets 1 minute; using wide spatula, transfer to wire racks. Cool completely.

Recipe from Beth Royals of Richmond, Virginia

Serving Tips:
Baker’s Notes:
• Devil’s food cake mix with or without pudding may be used.
• To substitute quick (1 minute) oats, decrease oats to 1-1/2 cups. Cookies will not be quite as fudgy as with old fashioned (5 minute) oats.

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