"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quick Cookies Recipe

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This recipe for Quick Cookies, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnn Krumrey
Added: Monday, June 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Betty Crocker Triple Fudge Cake Mix
2 large eggs
1/2 margarine melted
1/4 cup firmly packed brown sugar
1 tsp. vanilla
1 cup white chocolate chips or Semi sweet chocolate chips
1/2 cup nuts is opt.

Directions:
Directions:
Place cake mix, eggs, melted margarine and vanilla in a large bowl. Stir with spoon until thoroughly blended. Chips can be added to the mix or to the top of each cookie. Drop by T onto greased baking sheets. Bake at 350' for 12 minutes or chewy cookies ( cookies will stay puffed) or 4 minutes for a crispy cookie. Cool 2 minutes before removing from the cookie sheet to a cooling rack. When cooled completely, store in either ziploc bags or airtight containers.

Number Of Servings:
Number Of Servings:
2 to 3 doz.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I've used different cake mixes with different toppings. White Cake with butterscotch chips or peanut butter chips. Choc. Cake with M & Ms, Carrot cake mix with raisins or nuts. Spice cake mix with raisins or nuts. If you refrigerate the dough for an hour or over night since it is easier to form into balls the size of walnuts. The triple fudge mix went over the best.

 

 

 

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