If you're looking for an easy no-fail oatmeal cookie then these 4 ingredient oatmeal cookies are perfect. This recipe couldn't get any simpler or more basic. You will enjoy every fluffy and flavorful bite.
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Delicious spice cake mix and oatmeal come together for this simple and easy cake mix cookies recipe. With just 4 ingredients and a little effort, you can have 12 large cake mix oatmeal cookies or 30 smaller ones ready to enjoy in no time.
This shortcut version simplifies the baking process while delivering the same delicious flavors and chewy texture you love. The cake mix acts as a versatile base that infuses the cookies with sweetness and moisture, making them soft and irresistible.
We love to make all kinds of cookies from cake mix like Cherry Chip Cake Mix Cookies, Cake Mix Peanut Butter Cookies, and Cake Mix Peanut Butter Blossoms.
These cake mix oatmeal cookies are a convenient way to satisfy your sweet tooth with minimal effort, making them an ideal choice for busy days or when you're craving a quick homemade treat.
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💛 Why You'll Love This Recipe
- Minimal time and effort are needed. Every box of cake mix has leavening agents, flavors, spices, and baking staples mixed together, saving you time and effort while giving you wonderfully tasty results. Gotta love that, right?
- Cookies in just minutes flat. Because we take a shortcut with cake mix and don't need to chill our dough, we can have cookies in mere minutes.
- The recipe is pretty frugal. The cost of cake mix is always pretty cheap. Add in some affordable oats and a few other ingredients, and the overall cost of this recipe is around $2 for a batch of almost 2 dozen cookies!
🛒 Ingredients
Boxed spice cake mix. Use a boxed spice cake mix for the base. In a pinch, carrot cake mix works too and tastes great. This is the same mix we use in our Cake Mix Carrot Muffins.
Eggs. Help bind the dough so the cookies aren't crumbly and add richness.
Quick cooking oats. Quick oats give the best texture. Other oats can be used, but they'll result in a firmer, chewier cookie. If you have extra oats, try our Birthday Cake Overnight Oats or Simple Meatloaf Recipe with Oatmeal.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use store-brand cake mix: Generic spice cake mix works just as well and usually costs less.
Oats stretch the dough: Oats are inexpensive and help bulk up the cookies so you get more per batch.
Skip mix-ins if needed: Raisins, nuts, or chocolate chips are optional and can be left out to keep costs down.
🥄 Instructions for 4 Ingredient Oatmeal Cookies
Step 1: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
Step 2: In a large mixing bowl, combine the cake mix, eggs, oil, and oats.
Step 3: Stir until well mixed.
Step 4: Using a small cookie scoop or 2 rounded tablespoons make balls of dough and place them on the cookie sheet at least 2 inches apart.
Step 5: Flatten the tops slightly so that the cookies are ¼ of an inch thick
Step 6: Bake in the oven for 8 minutes until the edges look set and the tops are no longer glossy.
Step 7: Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a wire cooling rack to finish cooling.
Keep stored in an airtight container.
👩🏻🍳 Expert Tips
- Adjust the size. Make cookies larger or smaller as desired. For thinner cookies, gently press them down with the bottom of a cup and leave plenty of space on the baking sheet.
- Add mix ins. Stir in up to 1 cup of raisins, chopped nuts, or chocolate chips for extra flavor.
- Cool properly. Let cookies rest on the baking sheet for a few minutes before moving them to a wire rack so they can finish setting.
❄️ Storage and Make Ahead
Storage: Store 4 Ingredient Oatmeal Cookies in an airtight container at room temperature for 3-5 days.
Make Ahead: Cookie dough can be mixed and refrigerated for up to 24 hours before baking. Baked cookies also freeze well for up to 3 months and can be thawed at room temperature.
🥗 Side Dishes or Pairing Ideas
Serve Oatmeal Cookies with a glass of milk, coffee, or tea. These cookies also pair well with fresh fruit, yogurt, or as part of a simple dessert tray.
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❓ Recipe FAQs
If kept stored at room temperature in an airtight container, you can expect your oatmeal spice cake mix cookies to last about 3-5 days and still taste great. Freeze cookies for a longer storage option.
While you could use any oat of preference, quick cooking oats work best in this recipe because it gives a nice and soft cookie that isn't too chewy or hard.
Because we use cake mix instead of flour and leavening agents, we get a fluffier result. For slightly chewier cookies use a harder oat and make sure to press down on the dough balls before baking.
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🐝 If you tried these 4 Ingredient Oatmeal Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
4 Ingredient Oatmeal Cookies
Ingredients
- 1 box (15.25 ounces) spice cake mix - ($1.68)
- 2 large eggs - ($0.30)
- ½ cup vegetable oil - ($0.35)
- 1 cup quick-cooking oats - ($0.06)
Instructions
- Preheat. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dough. In a mixing bowl, combine the cake mix, eggs, vegetable oil, and oats until well mixed.
- Shape cookies. Scoop the dough into balls using a small cookie scoop or about 2 rounded tablespoons per cookie. Place on the baking sheet about 2 inches apart and flatten slightly to about ¼-inch thickness.
- Bake. Bake for about 8 minutes, until the edges look set and the tops are no longer glossy.
- Cool. Let the cookies cool on the baking sheet for at least 2 minutes, then transfer to a wire rack to cool completely.
- Enjoy.
Notes
- Yield. Makes about 13 large cookies or 30 small cookies, depending on scoop size.
- Shaping. Flatten cookies slightly for even baking. Use the bottom of a cup for larger cookies.
- Add-ins. Up to 1 cup raisins, nuts, or chocolate chips can be mixed into the dough.
- Texture. Quick-cooking oats create a softer cookie texture.
- Storage. Store in an airtight container at room temperature for 3 to 5 days, or freeze for longer storage.
Nutritional Information
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