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Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely.

MAKES 28 COOKIES.

BUTTERED RUM RAISIN COOKIES

One of my favorite college professors loved to bake. He made the best breads and cookies and, luckily for me and his other students, often brought the results of his late-night baking experiments to class for all of us to enjoy. As an added bonus, he also shared his recipes. This is an adaptation of one of his (and now my) favorites. Delicious plain, they are positively scrumptious frosted with a rum-laced browned-butter icing.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1 cup raisins

1 recipe Butter-Rum Icing (see page 375)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the raisins; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.

Bake for 10–13 minutes or until just set and golden at edges. Immediately remove from cookie sheets; place on wire racks.

Spoon about 1 teaspoon Butter-Rum Icing over each warm cookie. If icing becomes too thick, reheat over low heat.

MAKES 26 COOKIES.

BUTTERSCOTCH PECAN COOKIES

Butter pecan to the max! These cookies have magical properties—they disappear almost as quickly as they are made.

1 (18.25-ounce) package butter pecan cake mix

1/3 cup butter, melted

2 large eggs

1½ cups butterscotch baking chips

1 1/3 cups chopped pecans

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 in a large mixing bowl along with the melted butter and eggs. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and butterscotch baking chips with a wooden spoon until all dry ingredients are moistened.

Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle the chopped pecans onto cookie tops; gently press nuts into dough.

Bake for 9–12 minutes until set at 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.

CARAMEL APPLE COOKIES

In general, and as a guiding rule, tamper with tradition and that wonderful thing called nostalgia only up to a certain point. Case in point, these cookies, which showcase all the best flavors of classic caramel apples but in convenient cookie form.

2 (1.7-ounce) packages chewy chocolate-covered caramel candies (e.g., Rolos), unwrapped and quartered

1 (18.25-ounce) package yellow cake mix

½ cup vegetable oil

¼ cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 (6-ounce) package dried apples, chopped

Preheat oven to 350°F. Position oven rack in middle of oven.

In a small bowl toss the chopped candies with 2 tablespoons of the cake mix (to prevent sticking).

Place half of the cake mix in a large mixing bowl along with the oil, brown sugar, eggs, and vanilla extract. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, caramel candies, and dried apples with a wooden spoon until all dry ingredients are moistened.

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

Bake for 10–13 minutes or until just barely set at center when lightly touched. Cool for 2 minutes on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 54 COOKIES.

CARAMEL-LOADED CHOCOLATE-CHOCOLATE-CHIP COOKIES

Chocolate-coated caramel candies sweeten the deal in these incredible double chocolate chippers. They are over-the-top good when eaten slightly warm, while the caramel and chocolate are still a bit gooey.

1 cup quartered chocolate-covered caramel candies (e.g., Rolos)

1 (18.25-ounce) package