CAKE MIX CHOCOLATE CHIP COOKIES

1 white cake mix

3/4 c. oil

1/2 c. brown sugar (opt.)

Dash salt

1 c. chocolate chips

Mix boxed cake mix, oil, salt and sugar. Add chips and stir. Make any size cookies. Bake at 350 degrees. May easily change flavors. Example: chocolate cake mix and peanut butter chips. Chocolate or white cake mix with nuts.

GIANT CHOCOLATE CHIP COOKIE CAKE

1 c. butter

1/2 c. sugar

2/3 c. packed brown sugar

2 lg. eggs

1 tsp. vanilla

2 c. plus 4 tbsp. flour

1 tsp. salt

1 tsp. baking soda

2 tsp. cream of tartar

2 c. semi-sweet chocolate chips

1 c. coarsely chopped nuts

Preheat oven to 350 degrees. Beat butter and sugars in a large mixing bowl until light and fluffy. Add the eggs and vanilla. Mix well.

Mix the flour, salt, baking soda and cream of tartar in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts. Spread dough into a 15 1/2 inch pizza pan. Bake for 20 minutes. When cool, may be decorated.

CHOCOLATE CHIP CAKE COOKIES

1 yellow cake mix

1/4 c. butter, soft

1/4 c. brown sugar

1/4 c. water

2 eggs

12 oz. pkg. chocolate chips

Blend together cake mix, butter, sugar, water and eggs. Then add chocolate chips. Pour into a 13 x 9 x 2 inch pan. Bake at 375 degrees for 20-25 minutes

CHOCOLATE CHIP PUDDING CAKE COOKIES

3 1/3 c. unsifted flour

1 1/2 tsp. baking soda

1 1/2 c. butter, softened

1 c. firmly packed light brown sugar

1/2 c. sugar

1 pkg. (6 oz. size serving) Jell-O brand butter pecan, chocolate, chocolate fudge, or vanilla instant pudding and pie filling

1 1/2 tsp. vanilla

3 eggs

3 c. chocolate chips

1 1/2 c. chopped nuts, optional

Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in a large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts (batter will be stiff). Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 10 dozen.

CAKE MIX COOKIES

1 pkg. yellow or white cake mix

1 c. milk

1/4 c. soft butter

1 egg

1 (6 or 12 oz.) pkg. chocolate chips

Combine all ingredients, beat until very stiff dough forms. Mix in chips. Drop by rounded teaspoonful onto lightly greased cookie sheet. Bake at 375 degrees for 10 to 13 minutes, or until golden brown.

CHOCOLATE CREME CAKE

1 pkg. (8 oz.) cream cheese, softened

1 c. confectioners' sugar

1 tsp. vanilla extract

1 1/2 c. heavy cream, whipped

1 pkg. chocolate chocolate chip cookies

1 lg. banana, sliced

1 can (8 oz.) pineapple chunks, drained

1 c. halved strawberries

Strawberries for garnish, optional

In a mixer bowl, whip cream cheese with sugar until light and fluffy. Blend in vanilla. Fold in whipped cream. Arrange cookies around sides and bottom of 9 inch springform pan or cake pan with removeable bottom. Spread 1/2 of filling in pan. Arrange fruit on filling. Top with remaining filling. Chill until set. Garnish with whole strawberries if desired. Makes one 9 inch cake.

CAKE MIX COOKIES

1 white cake mix

2 eggs

1/4 c. oil

2 tbsp. water

1-1 1/2 c. chocolate chips

VARIATION:

1 yellow cake mix instead of white

1 c. coconut instead of chocolate chips

Mix all ingredients. Drop by large spoonful on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. A great recipe to do with the kids.

Double Chocolate Chip Cookies

For chocolate lovers, these cookies use a devil's food cake mix and chocolate chips.

INGREDIENTS:

1 package devil's food cake mix

1/2 cup margarine, softened

1 teaspoon vanilla

2 eggs

1/2 cup chopped nuts, optional

1 cup chocolate chips

PREPARATION:

Beat half of the cake mix with the margarine, vanilla and eggs until smooth. Add remaining cake mix, the nuts and the chocolate chips. Stir well. Drop dough from a rounded teaspoon onto an ungreased cookie sheet.

Bake at 350 degrees F. for about 10 minutes. Makes about 5 dozen cookies.

Chocolate Ripple Cookie Cake

Packet plain chocolate cookies

Brandy

500 ml whipped cream

Slivered almonds

Glace Cherries, chopped

Dunk each biscuit into brandy, layer into a glass dish. (Clear is better for presentation)

Top with a layer of whipped cream, sprinkle with slivered almonds and glace cherries. Continue layering until dish is full, with the last layer being cream. Decorate with cherries and mint leaves so as to resemble holly for Christmas. Make the day before so cookies have time to soften to cake consistency

7 Layer Cookies

1/2 stick butter

1 1/2 cups graham cracker crumbs

1 can eagle brand milk

6 ounces chocolate chips

6 ounces butterscotch chips

6 ounces coconut

6 ounces nuts -- chopped

Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top. Bake at 350 degrees until coconut browns, (approximately 15 minutes).