Standard cake mixes from Betty Crocker, Duncan Hines, and Pillsbury weigh 15.25 ounces each these days. (Grrr! They used to weigh 18.25 ounces apiece.) The Trader Joe mix was 28 ounces. Funny thing, though, is that the pan and well sizes all claim the same thing—2 8" or 9" round layers, 9" x 13" rectangle sheet, or 24 cupcakes.
Wasn't sure I wanted to double my usual added ingredients (2 eggs and 1/3 cup of oil) for making the cookies because TJ weighed nearly twice as much as DH, BC, or Pillsbury. So I hedged my bets. My relative had larger eggs on hand than I usually do, so I used three. For the oil, I upped the amount to 1/2 cup. I should have taken TJ's cake ingredient requirements to be added into account—3 eggs, 1 cup water, 1 cup oil. BC, DH, and Pillsbury each call for 3 eggs, 1 cup or so water, and 1/2 cup oil—half the oil that TJ calls for.
Forged ahead with making the cooky dough with the pastry blender, then shaping cookies onto pans and baking at 350° for about 12 minutes each pan. The yield was 56 cookies. They tasted ok for not having additional enhancements.
- The cookies stuck to the pan, requiring scraping with a spatula. Would put in 2/3 cup total oil AND spray the pans with spray oil.
- I was correct to use more oil and eggs than normal, and ignoring TJ's yield prediction of same amount as BC, DH, and Pillsbury. TJ's yield was 56, compared to the other brands of about mid- to high 30s.
- Would put in maybe 2 teaspoons of vanilla extract for extra zing.
- Would add chocolate chips, coconut, nuts, or combinations for additional textures.
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