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Simply The Best Cookie Recipes

Cake Mix Cookies

Girl Scout Cookie Recipes
Oatmeal Raisen Cookies
Chocolate Chip Cookies
Sugar Cookies
Peanut Butter Cookies
Oatmeal Cookies
No Bake Cookies
Easter Cookies
Christmas Cookies
Butter Cookies
Italian Cookies
Fortune Cookies
Chocolate Cookies
Shortbread Cookies
Snickerdoodle Cookies
Monster Cookies
Mrs Fields Cookies
Sugar Free Cookies
Neiman Marcus Cookies
Oatmeal Chocolate Chip Cookies
Oatmeal Raisin Cookies
Valentine Cookies
M&M Cookies
Bar Cookies
Cake Mix Cookies
Low Carb Cookies
Oreo Cookies
Pumpkin Cookies
Toll House Cookies
Cookie Tips
Favorite Links

Chocolate Peanut Butter Cookies

1 Duncan Hines chocolate cake mix
3 eggs
1/2 cup (1 stick) butter
1/2 cup creamy peanut butter

Mix well. Drop by spoonsful onto cookie sheet. Bake for 10 minutes at 350 degrees F.

Fudgy Oatmeal Butterscotch Cookies

1 devil's food cake mix
1 1/2 cups quick cooking or old fashioned oats, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon oil
1 teaspoon vanilla extract
1 1/4 cups mini-chocolate chips
1 cup butterscotch chips*

Preheat oven to 350 degrees F.

In a large bowl combine all ingredients except chocolate and butterscotch chips; mix thoroughly. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart.

Bake 10 to 12 minutes. Cool 1 minute on cookie sheet, remove to rack and cool completely. Store in airtight container.

Makes 3 dozen cookies

German Chocolate Thumbprint Cookies

1 cup granulated sugar
1 cup evaporated milk
1/2 cup plus 1/3 cup butter or margarine, softened (divided use)
1 teaspoon vanilla extract
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 (18.25 ounce) box German chocolate cake mix

In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla extract and egg yolks; blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature. Reserve 1 1/4 cups topping mixture. Set aside.

Preheat oven to 350 degrees F.

Combine cake mix, remaining 1/3 cup butter, and remaining topping mixture. Stir by hand until thoroughly moistened.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball and fill with mounded 1/2 teaspoonful of reserved topping. Bake for 10 to 13 minutes or until set. Cool 5 minutes. Remove cookies and cool completely.

Makes about 5 dozen.

Cookies for you and cookies for me!