1 box Lemon-Poppy Seed muffin or cake mix - with glaze packet.
1/2 to 1 cup semisweet or dark chocolate chips
2 fresh eggs
1/3 cup vegetable oil
Large baking sheets (we used 2-13x18 inch)
Mixing bowl (we used an 8 cup measure cup with a handle)
These cookies are light and soft with a unique flavor. They remind me of meringue cookies.
Prep time is about 15 minutes. Cookies bake for 8 minutes.
Begin by pre-heating your oven to 375 degrees and lining your baking sheets with parchment paper.
Crack both eggs into a mixing large bowl then add 1/3 cup vegetable oil. Beat with fork or spoon until well mixed.
Gradually add box mix and blend. When all the mix is added the dough should be thick and dry.
At this point you can divide the dough and make some cookies with chocolate chips and some without. I like to make half the recipe with chips and half just iced.
Tip: I like to make these cookies small and it’s hard to get the chocolate chips distributed evenly. I freeze a 1/2 cup of chips then blender a little to get chocolate bits; Or you could buy the mini-chips.
If dividing dough then add 1/2 cup chocolate bits to half the dough and mix well. Use 1 cup chips for the full batch.
Use a table spoon to scoop dough mixture. Use your hand to shape each scoop into a small ball and place on parchment paper lined baking sheet. Keep about 1 and 1/2 dough-ball units space between cookies. 20 dough balls fit perfectly in 5 rows of 4 on our 13x18 inch sheet.
Bake at 375 degrees for six to eight minutes. Cookies are cracked and slightly browned when done. Repeat until dough is gone
When cookies are cool you can use the glaze packet. I don’t glaze the chocolate chip cookies.
To glaze, arrange plain cookies in a close formation. Cut a tiny hole in the end of the glaze packet and doodle away. Smaller hole is better.
Here are the finished cookies. The total time for this recipie should be about 45 minutes from start to finish. Fifteen minutes to pre-heat oven and mix the dough. 16 minutes to bake 2 sheets of 20 cookies-one sheet at time for 8 minutes. This recipie makes 40 total cookies - we use 2-13 inch by 18 inch baking sheets with 20 cookies each. Finished cookies are between 1.5 and 1.75 inches.