One of the great things about blogging is all the wonderful people you “meet.” Natalie from In Nat’s Shoes and I have been internet friends for a while now, but have never met in real life (hopefully one day!). We decided it would be fun to do a little cookie swap and sent each other some holiday treats. I sent her a batch of delicious Chocolate Oatmeal Pecan cookies which you can learn more about on her blog, and she sent me her famous 1-2-3 Cookies!
Hello Sweet Potato Bites readers! I’m Natalie from In Natalie’s Shoes, and I’m quite honored to be the blogger writing to you today. Allie and I devised a plot to exchange cookies and recipes after the first #FoodieChats of December. I knew I needed to have received my cookies before I left for a three-week vacation, so we both had to bake that weekend. Luckily, we both live in California, so we’d got each others cookies very quickly.
Allie sent me the most delicious White Chocolate Oatmeal Chocolate Chip Cookies in a gorgeous tin (picture)! She also threw in some tasty hazelnut praline milk chocolate snowflakes because she’s so sweet. I ate half the bag and brought the other half with me on my current 3-week adventure. I knew I was going to be very busy gearing up for my trip, so I decided to send Allie one of the easiest recipes I know: 1, 2, 3 Cookies. This recipe, passed down from my delightful Auntie Leigh, has only 3 ingredients to begin with and the measurements correspond with the title 1 box of cake mix, 2 eggs, and 1/3 cup of vegetable oil. Then, you just add in whatever mix-ins you’d like! Easy, right? I followed this process, documented in an older post here but I used dark chocolate cake mix and Andes Peppermint Crunch pieces for a chocolate covered candy cane flavor. Here’s the recipe, all written out:
- 1 box dark chocolate cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup Andes Peppermint Crunch pieces
- Preheat oven to 350 F and line a cookie sheet with parchment paper.
- Mix cake mix, eggs, and vegetable oil in a mixing bowl until well blended.
- Stir in the peppermint pieces.
- Roll dough into 1-2″ balls and place on the lined cookie sheet.
- Bake for 9-10 minutes, cookies may seem fluffy, but will settle. Cool on a wire rack.
The nice thing about these cookies is that you can use whatever cake mix you’d like and then mix in whatever you’d like to create all sorts of combinations. I typically use what I have on hand, so no two recipes are always the same. If anyone has any recommendations for pairings, I’d love to hear!
Natalie is a twenty-something food fanatic. By day, she works for a non-profit, by night she dreams of becoming a domestic goddess, creating adorable crafts to gift and engineering delicious home cooked meals for the fabulous dinner parties she’ll one day throw. She loves to travel, locally, regionally… heck, even internationally and doesn’t discriminate too much when it comes to a new destination. She’s a little obsessed with taking photos of the food she eats, whether she makes it or pays to eat it. It is her firm belief that a girl can never have enough purses or too many shoes. Follow Natalie’s adventures at In Natalie’s Shoes or @InNatsShoes.