The following “Chew This!” column has been reprinted from “The Shelbyville News”. By: Blaise Doubman.

White Chocolate Strawberry Cake Mix Cookies
Blaise Doubman

Try as I might with keeping recipes seasonal, soon on cold fall and winter days, my mind drifts to the tropical tastes and flavors of spring and summer. I shared a recipe for chocolate cake mix cookies on my website and it blew up! I was not really expecting it, since I had shared similar recipes before, but I think people are looking for something not only comforting, but quick and easy. And how easy is stirring up hot cookies and using just a cake mix and 3 other ingredients? The cookies I am sharing today are a white chocolate strawberry version but you could literally use any different flavor of cake mix and any different flavor of chocolate chips or mix-ins to get whatever desired taste you are looking for! The sky is really the limit with these! Not only can you use whatever cake mix or mix-ins you desire, but you can also substitute the ½ vegetable oil in this recipe for 1 stick of melted butter, which is just as equally delicious!

Now, some of you may be wondering why there is an additional ingredient in my cake mix cookies. The white all-purpose flour. Let us talk about that. Cake mix companies, all of them not some of them, are slowly phasing out the 18 oz size mixes and replacing them with 15 oz varieties. Why? It all boils down to money. You can use the new 15 oz variety, but your cookies will be flatter than normal. The extra ¼ cup white all-purpose flour, when added to the 15 oz cake mix, gives the cookies more heft, more stabilization. Who knew, right? Try these cookies and try some different spins that fit your taste buds and as always, connect with me on my website and let me know some of your favorite flavor combinations! I really love white chocolate red velvet and white chocolate lemon. Yummy! These can even be turned into a Holiday favorite by adding ground cinnamon, crushed up peppermints or Holiday candies!

White Chocolate Strawberry Cake Mix Cookies

Leftover cookies can be kept in an air-tight container at room temperature for 2 days.

1 box strawberry cake mix
¼ cup white all-purpose flour
2 large eggs
½ cup vegetable oil
½ cup white chocolate chips

Start by preheating your oven to 350 degrees F.

Line 2 large baking sheets with parchment paper.

In a large bowl combine the strawberry cake mix, white all-purpose flour, large eggs and vegetable oil. Gently fold in the white chocolate chips.

Drop by tablespoon size balls onto the prepared baking sheets. Gently press down each ball with either your hand, or a sugared bottom of a drinking glass.

Bake, one sheet at a time, in preheated oven for 12 minutes.

Remove and cool slightly before enjoying.

Ask and Answer: I had a survey on my website awhile back, asking if people preferred to shred their own cheese, opposed to buying the pre-shredded and the results were, surprisingly. Most of the survey takers liked to buy their cheese already pre-shredded. I understand how most people would do this, especially to save time, but let me make a recommendation. Get a large block of cheese and grate it yourself, storing it in freezer safe storage bags. Not only is it cheaper to do it this way, the cheese always melts better and does not contain any agents.