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BLACK FOREST OATMEAL COOKIES

The combination of chocolate and cherry is always a crowd pleaser, which is why these easily assembled cookies are a guaranteed hit. Be sure to make an extra batch during the holiday season—a plateful will only last so long.

1 (18.25-ounce) package devil’s food cake mix

½ cup vegetable oil

2 large eggs

½ teaspoon almond extract

1 cup quick-cooking oats

1 cup miniature semisweet chocolate chips

1 cup tart dried cherries (or dried cranberries)

Preheat oven to 375°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Place half of the cake mix along with the oil, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, oats, miniature chocolate chips, and dried cherries with a wooden spoon until all dry ingredients are moistened (dough will be stiff).

Drop dough by heaping teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake for 9–12 minutes or until set at edges and just barely set at center when lightly touched (do not overbake). Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 48 COOKIES.

BLUE-RIBBON CHOCOLATE-CHIP COOKIES

Hats off to Ruth Wakefield. Back in the 1930s the clever home baker and proprietor of the Toll House Inn “invented” (whether by mistake or design—the jury is still out on this one) what we now know as the chocolate-chip cookie. American cookie baking has never been the same since, and thank goodness. This quick and easy cake mix version of Mrs. Wakefield’s classic creation earns its blue-ribbon tag.

1 (18.25-ounce) package yellow cake mix

½ cup (1 stick) butter, softened

3 tablespoons packed dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1½ cups semisweet chocolate chips

1 cup chopped pecans (or walnuts), optional

Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Place half of the cake mix along with the softened butter, brown sugar, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, chocolate chips, and nuts, if desired, with a wooden spoon until all dry ingredients are moistened.

Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake for 10–13 minutes or until golden at the edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 54 COOKIES.

Variations:

GINGER CHOCOLATE CHIPPERS: Prepare as directed above but do not use nuts and add 1½ teaspoons ground ginger and ½ cup chopped crystallized ginger to the dough.

TART CHERRY MILK CHOCOLATE CHIPPERS: Prepare as directed above but replace semisweet chocolate chips with milk chocolate chips and add 2/3 cup dried tart cherries or dried cranberries instead of nuts.

CHOCOLATE MINT CHOCOLATE CHIPPERS: Prepare as directed above but replace the vanilla extract with ¾ teaspoon peppermint extract. Sprinkle cookie tops with crushed red and white striped peppermint candies or candy canes just before baking (about 1 cup total).

MOCHA CHOCOLATE CHIPPERS: Prepare as directed above but dissolve 1 tablespoon instant espresso or coffee powder in the vanilla extract before adding.

TOFFEE CHOCOLATE CHIPPERS: Prepare as directed above but add ¾ cup toffee baking bits to the dough instead of nuts.

BRANDIED FRUITCAKE JUMBLES

There’s no middle ground when it comes to fruitcake—one person’s beloved portent of the Christmas season is another’s bitter pill. But there’s no better cookie than this brandy-accented one to convince even the most stalwart of skeptics.

1 (18.25-ounce) package yellow cake mix

¼ cup brandy or dark rum

¼ cup (½ stick) butter, melted

1 large egg

½ cup quick-cooking oats

2/3 cup raisins

1 cup candied