Reviewed: Sep. 30, 2009

Don't substitute oil!! Unless you're sure you know the right proportions. This rating is only for the batch I tried to make by substituting oil as some of the previous reviewers did. Since they didn't say otherwise, I assumed a one-to-one substitution and completely wasted a whole box of cake mix. Very disappointed. I went with the oil b/c it was more affordable, If you're going to suggest substitutions, please be specific!!

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madhatter22

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Reviewed: Dec. 13, 2008

I subbed coconut oil for shortening which gave the cookies a distinctive coconut taste all by themselves. So I did half the recipe as directed, and left the other half without the frosting. A hit with the family!

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papermuse

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Reviewed: Sep. 10, 2008

Made this for a friends birthday and they were an absolute hit! Very moist and tasty. I will definitly be making these again.

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erinella

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Roseville, California, USA

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Reviewed: Dec. 20, 2007

Awesome! Will deffinately make these again. Sooooo easy!

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Malia

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Reviewed: Jun. 12, 2006

These Came Out great, and my little sister loved them! I used devils food and chocolate frosting per her tastes. I made them very big, so next time I will roll out the dough and make mini cookie sandwiches. I will also try lemon cake with lemon icing

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Kelly

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 22, 2005

Yummy!! I like these as much as the cake if you eat it them right away!! I didn't like them the next day.

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TOOCATLADY2

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Reviewed: Sep. 14, 2005

This is the easiest cookie I've ever made. Just dumped the three ingredients in my standing mixer for a few seconds and that was it. I made the balls smaller and rolled them in powdered sugar (my daughter 4 year old daughter loved helping with that part) for a different look. I frosted mine with regular chocolate frosting but the possibilities are endless. Good stuff!

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DRUMMRZGIRL

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Reviewed: Aug. 27, 2003

Great recipe. Yumm! The cookies turned out so deliciously moist and just slightly crispy on the outside. I used vegetable oil for the shortening and cooked the cookies on a Baking stone (I had a friend in cooking school recommend only baking on a Silpat or Pampered Chef Baking Stone; I guess they did an experiment and found those two items cooked the most evenly). I am going to try this same recipe with a different cake mix and frosting sometime, but for now, why mess with a good thing? I will definitely make this again - tomorrow in fact!

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GABRIELLESMOM

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Reviewed: Feb. 12, 2003

Great easy recipe! Would be fun to make with older children. I recommend sprinkling with powdered sugar, because they are a little plain looking without.

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ALLIETHOMPSON

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Reviewed: Oct. 30, 2001

Very good, RICH recipe. The cookies are not too sweet, so when filled with the caramel frosting you get a great flavor. The cookies will be puffy when first removed from the oven, but will flatten as they cool.

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10 users found this review helpful