Funfetti Cookies

• prep time 40 min
• total time 40 min
• ingredients 4
• servings 36

Ingredients

1(18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix

1/3cup oil

2eggs

1/2(15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting

1- Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.  

2- Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.  

3- Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Cake Batter Cookies

Ingredients:
1 (18.25 oz.) box cake mix
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips

Directions: 
1- Preheat oven to 350 degrees F (175 degrees C).
2-In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. (It was a bit crumbly for me so I used my hands to really mix it well- it's not as smooth as typical dough.)
 3-Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
4- Bake for 10 minutes in the preheated oven.  Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Chips Cookies for High Altitude

Prep:

15 mins

Cooking:

9 mins

Level:

Easy

Cooling:

15 mins

Yields:

60

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Directions:

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Homemade Oreo Cookies

Cookies:

1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING:

8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Notes: My young women girls love these. One batch of frosting will get you through two batches of cookies.