March 21, 2011
Once again, I have broken my camera. I really should not be allowed to have electronics. I like to say that I always get the duds, so of course they end up breaking, but truthfully, it's probably just me. I won't go into my long, unfortunate past with cameras, phones, computer issues, etc., but I honestly don't think I did anything wrong to cause this one to bite the dust. The others, maybe. I feel like every camera I get is just a "lens error" waiting to happen. Luckily, I've already solicited a few friends to loan me cameras until I save up to buy a new one. Hopefully I won't get too much more behind on posting in the meantime.
These cookies are incredibly easy to make (boxed cake mix), and I have never seen a cookie with this long of a shelf life. I used to eat them all the time when I was little, and found the recipe in a family friend's cookbook. It was originally from my grandma (if she reads this she'll be embarrassed that I'm calling a cake mix recipe an original), but somehow despite the simplicity of the recipe she still always managed to make them even better than mine turned out. I love the pecans with the yellow cake, and these are great because they are so small you can grab one or two and get your cookie fix. I'll salvage some new food pictures soon and post them as soon as I can!
Yellow Cake Oatmeal Pecan Cookies
(I have no idea what the real name is, so a descriptive name will have to do!)
Yield: 5 dozen
1 package yellow cake mix
2 cups quick cooking oats, uncooked
1 cup sugar
1 cup vegetable oil
2 large eggs
1 cup pecans, chopped
1 1/2 teaspoons vanilla extract
Combine cake mix, oats and sugar in a large bowl. Combine oil and eggs. Add to dry ingredients, stirring well. Stir in pecans and vanilla. Drop dough by small rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 12 minutes minutes or until lightly browned. Remove to wire racks to cool.