German Chocolate Oreos w/ coconut frosting

I've never actually made these but they sure do look delicious!

(small batch-- makes about a dozen full Oreos)
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 tsp vanilla

For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 tsp vanilla
2 tsp milk
1 container coconut topping (the kind in the plastic container by all the frostings)

Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.

recipe courtesy of favoritefamilyrecipesdotcom

Homemade Oreo Cookies

Homemade Oreo Cookies (Big Batch)

2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla

Frosting:
8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla

Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.

Or if you are a peanut butter lover try the peanut butter frosting

• 4 ounces, weight Cream Cheese, softened
• ¾ cups Smooth Peanut Butter
• 1 teaspoon Pure Vanilla Extract
• 2-½ cups Powdered Sugar
• 3 Tablespoons Milk

Ande's Mint Cookies

1 chocolate cake mix
1/3c. oil
2 eggs.

Mix all together and bake for 8 minutes at 350. After baking press Andes mints into hot cookie and swirl it around a little with a knife. Makes about 3 dozen cookies

you can actually add anything you want to melt on the top of the cookie, snack size snickers, or mini recces cups

Radawn's most delicous cookies

2c. brown sugar
2c. white sugar
1c. butter
1c. butter flavored crisco
4 large eggs
1 T. vanilla
4c. flour
2t. baking powder
2t. baking soda
1t. salt
5c. oatmeal
1 package semi sweet chocolate chips

Blend the sugars, butter, crisco, eggs, and vanilla until creamy. In a separate bowl combine the flour, baking powder, soda, and salt. Blend the two bowls together and if too sticky add more flour. Mix in the oatmeal and fold in the chocolate chips. Lightly spray cookie sheet with Pam and bake for 10 minutes at 350.

To really make the cookies Radawn style, make the cookies about 4x the size of a regular cookie. Another version is to add chopped pecans to the mix (my favorite) and place pecans on the top of the cookies when the come out of the oven.

recipe courtesy Radawn

Sugar Cookies with Raspberry and Cream Cheese Frosting

1/2 cup margarine

3/4 cup sugar

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg

1/2 tsp. almond extract (or vanilla)

Mix all the ingredients well then stir in 2 cups flour. If the dough seems too sticky to roll out, add more flour until it is the right consistency. Dust a large surface with a little flour and roll the dough out to about 1/8 inch thickness. You don't want to roll it out too thin! Cut out shapes with a cookie cutter and place them on an un-greased cookie sheet, then roll out the extra dough and cut shapes again. Bake at 375 for 11 minutes (you don't want to overcook these). This only made about 15 large cookies, double the recipe if you want more.

For the frosting:

4 oz. cream cheese

1/4 c. margarine

1 lb. powdered sugar

1/2 tsp. vanilla

1/2 c. frozen raspberries

Mix well. If it is too runny, add more powdered sugar to get the right consistency.