Soft Chocolate Cookies

**This is a super yummy recipe that I found on Allrecipes.com. The cookies are really truly soft and oh so yummy! They are very versatile. You could make thumb print cookies and add your favorite jam or you could use different flavors of extract or add some buttercreme for cookie sandwiches! A truly yummy cake like cookie that my family just loves!**

Ingredients

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
confectioners' sugar

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.

Betty Crocker the Cheating Way

So I had heard that you could bake cookies from cake mixes and thought hmmm....that would be a great easy way to make fresh cookies for the hubby, the hubby's shop, the holidays or even OYR when I don't have a lot of time on my hands. I did find out that it is something that you can do. I actually found the recipes on Betty Crockers website (http://www.bettycrocker.com/) and they have all different sorts of recipes you can use for all of their mixes I thought it was sorta neat.



Fudge Crinkles

Ingredients:

• 1 box Betty Crocker® SuperMoist® devil's food cake mix
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• Powdered sugar

Directions:

 

1. Heat oven to 350°F. In large bowl, stir dry cake mix, oil, eggs and vanilla, using spoon, until dough forms.

 

2. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheet, place balls about 2 inches apart.

 

3. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

 

What I did: I added a cup of mini chocolate chips to the batter and it was super yummy. Once they were cooled I used a white frosting and dyed it green for st. patty's day and made cookie sandwiches out of them. They were super good! and super sweet!

 

 

Snickerdoodles

Ingredients:

• 1 package Betty Crocker® SuperMoist® white cake mix
• 1/4 cup vegetable oil
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

 Directions: 

 

1. Heat oven to 350°. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain).

 

2. Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.

 

3. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack.

 

High Altitude (3500-6500 ft): No changes.

 

Cherry Swirl Brownies

Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1/4 cup chopped well-drained maraschino cherries
• 1 teaspoon maraschino cherry juice
• 1 egg
• 1 box Betty Crocker® Ultimate Fudge brownie mix with Hershey's® Fudge Pouch and melt away mini chips
• Water, vegetable oil and eggs called for on brownie mix box

 Directions:

 

1. Heat oven to 350°F. Grease bottom of 8-inch or 9-inch square pan with shortening or cooking spray.

 

2. In medium bowl, beat cream cheese, sugar, cherries, cherry juice and 1 egg with spoon; set aside.

 

3. Make brownie batter as directed on box, using water, oil and eggs--except spread half of the batter in pan. Spread cream cheese mixture over batter. Spoon remaining batter on top; spread gently to cover.

 

4. Bake 39 to 49 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour, before cutting. Store covered in refrigerator.