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Bake for 10–12 minutes or until golden brown at edges. Cool for 2 minutes on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 54 COOKIES.

PUMPKIN SPICE SOFTIES

Rediscover a family favorite—in minutes— with this quickly assembled cookie. They keep well—that is, if you can keep them from being gobbled up.

1 (18.25-ounce) package spice cake mix

2/3 cup canned pumpkin purée

1 large egg

2 tablespoons vegetable oil

1 teaspoon pumpkin pie spice

1 cup raisins (or dried cranberries), optional

1 cup finely chopped pecans or walnuts, optional

1 recipe Vanilla Icing (see page 376), 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 in a large mixing bowl along with the pumpkin, egg, oil, and pumpkin pie spice. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and optional raisins with a wooden spoon until all dry ingredients are moistened.

Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. If desired, sprinkle tops of cookies with chopped nuts; gently press nuts into dough.

Bake for 10–13 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. If desired, drizzle with Vanilla Icing.

MAKES ABOUT 48 COOKIES.

RANGER COOKIES

Chock-full of everything, ranger cookies are old-time favorites, and with good reason: they taste like home, keep well, and are great travelers for lunch boxes and picnics. Make a batch and there’s just one thing left to do—sit, eat, and enjoy.

1 (18.25-ounce) package yellow cake mix

¾ cup vegetable oil

1/3 cup chunky peanut butter (not old-fashioned or natural style)

3 large eggs

1½ cups quick-cooking oats

2/3 cup semisweet chocolate chips, raisins, or dried cranberries

½ cup sweetened flaked coconut

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

Place the cake mix, oil, peanut butter, and eggs in a large mixing bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the oats, chocolate chips (or dried fruit), and coconut with a wooden spoon until all dry ingredients are moistened (dough will be very stiff).

Drop dough by level ¼-cupfuls, 2 inches apart, onto ungreased cookie sheets; flatten slightly with your palm or a spatula.

Bake for 13–17 minutes or 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 30 BIG COOKIES.

RICOTTA COOKIES

Somewhat similar to cottage cheese, ricotta is a slightly grainy, very soft, and smooth Italian cheese used in a variety of sweet and savory dishes like cheesecake and lasagna. Here it creates a rich, cake-like cookie with a crisp shell and soft, snowy interior. For a citrus variation, substitute 2 teaspoons of freshly grated lemon, lime, or orange zest for the vanilla.

1 (18.25-ounce) package vanilla cake mix

¼ cup (½ stick) butter, melted

¾ cup ricotta cheese

1 large egg

2 teaspoons vanilla extract

1 recipe Vanilla Icing (see page 376)

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

Place half of the cake mix in a large mixing bowl along with the melted butter, ricotta cheese, egg, 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 with a wooden spoon until all dry ingredients are moistened (dough will be somewhat stiff).

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

Bake for 9–12 minutes or until golden at edges and just barely set at center when lightly touched (do not overbake; cookies will become more firm as they cool). Transfer to wire rack and