GOOEY BUTTER COOKIES FROM SCRATCH RECIPES

Steps:

• Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper and set aside.
• Place the eggs and vegetable oil in a large bowl and whisk until combined. Use a fine-mesh strainer to sift the cake mix into the egg mixture to break up any large lumps. Using a spatula, stir until all of the dry ingredients are moistened and a dough forms. Add the chocolate chips, if using, and stir to combine.
• Scoop the dough into 2 tablespoon portions. If making crinkle cookies, toss the balls in powdered sugar and refrigerate until chilled, about 20 minutes. If making Funfetti cookies, roll in sprinkles. Arrange on the prepared baking sheets, leaving 1 inch between each cookie, about 12 cookies per baking sheet.
• Bake until the cookies are set, about 10 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to wire cooling racks and cool completely.

Steps:

• In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
• Add eggs, vanilla extract and mix until smooth.
• Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined.
• Mix in pecans and toffee bits until evenly distributed.
• Chill dough for 30-45 minutes to make it easier to handle.
• Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.
• Optional: Roll each cookie dough ball in a bowl of granulated sugar, if you like. I don't usually do it but my Mom does it.
• Place them on a cookie tray, lined with parchment paper.
• Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges. They will be "poofy" in the center and deflate as they cool. If they don't deflate fully to your liking, you can press down gently with the back of a spoon. Enjoy!