Description
Delightfully easy to make and irresistibly tasty, Watergate Cookies combine the rich flavors of pistachio pudding, coconut, and pecans into soft, golden cookies. These cookies bake up moist and flavorful with just a few simple ingredients, perfect for a quick dessert or snack.
Ingredients
Scale
Dry Ingredients
- 1 box yellow cake mix
- 1 (4-serving size) box pistachio pudding mix
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans
Wet Ingredients
- 2 large eggs
- ½ cup canola oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large mixing bowl, beat together the yellow cake mix, pistachio pudding mix, shredded coconut, chopped pecans, eggs, and canola oil until the dough is fully combined and smooth.
- Scoop and Bake: Using a spoon or cookie scoop, place portions of the cookie dough onto the prepared cookie sheet. Bake in the preheated oven for 10-12 minutes or until the cookies are lightly browned at the edges.
Notes
- For extra texture, you can toast the pecans before mixing them in.
- Be careful not to overbake; cookies should be soft and slightly golden, not crisp.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
