Today we’d like to welcome Natalie Slater, to our table! Natalie is the creator and writer of Bake and Destroy. She’s a resident blogger at WTTW Chicago Tonight and has served as a judge on Food Network’s Cupcake Wars. Ever since she was a little girl her sweet tooth has been razor-sharp. Natalie shares her love of baking with us fostered by times shared in the kitchen with her mom. We’re so glad to have her here as a guest at our table! ~Chris Ann & Kristin
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My happiest holiday memories definitely took place in the kitchen. Growing up in warm and sunny Chandler, Arizona, where our Christmas carols went “Jingle bells, lizard tails hot and sunny days! Santa’s here in desert town but he cannot stay,” come December 1st my mom and I could be found side-by-side in the hot kitchen making cookie platters for all of our neighbors.
Fudge, frosted sugar cookies, chocolate crinkles, snickerdoodles, chocolate kiss peanut butter cookies, magic cookie bars… you name it, and my mom was making it in mass quantity. I always had a hand in all of them, whether I was cracking the eggs, measuring the flour or just digging through the cupboards for an extra measuring cup. But my proudest moment was when my mom found a recipe I could make all by myself.
German Chocolate Cake Mix Cookies are by no means an original family recipe – it’s kind of one of those recipes that has always been around and no one knows where it came from. Regardless, if you have a small child interested in cooking or baking, this is a really easy way to include him or her in your holiday traditions. I have my mom and her Christmas cookies to thank for all the happiness baking has brought me in my life, and I hope someone reading this recipe is able to give that same sense of satisfaction to another kid this holiday season.
You’ll need:
- 1 box (1 lb. 2.25-oz.) pudding-included German chocolate cake mix
- 1 cup semisweet chocolate chips
- 1/2 cup rolled oats
- 1/2 oil or 1 stick of butter, melted & cooled
- 2 eggs, slightly beaten
Then you:
Heat oven to 350 degrees. In large bowl, combine all ingredients; mix well. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool 1 minute; remove from cookie sheets.
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Thank you to Natalie from Bake and Destroy for sharing your German Chocolate Cake Mix Cookie recipe with us at our table!
