Cake Mix Cookies

Now, I work Retail. I'm not sure why, but I do it. And I know, the Holidays are a particularly busy time of year for everyone, but try working Retail during the Holidays. Sometimes people have bad days, sometimes they're a little rushed, I get it...but please, don't take it out on the girl trying to ring you up for your Christmas presents. She did nothing to you. In fact, she's trying to help you. And even through her six day work weeks, there's probably still a smile on her face to make your day a little brighter.
But you know what makes her day a little brighter?
Cookie Exchanges.
I was told a friend was having a Cookie Exchange last night and was totally in. Since I had to work all day though, there wasn't much time to whip something up. So, I went to my go-to super fast and easy cookie recipe. I call them Cheater Cookies. They get thrown together in about three minutes and cook in under 10, perfect for quick cookie needs. And even though they're made with a pre-made cake mix, these cookies are amazing! Personally, I think they're way better than the cakes that the mix usually makes. My mom got this recipe off the side of a box probably about 10 years ago, and that's still the one I use, but now the recipe is everywhere! I'm pretty sure they even make it boxed especially for cookies.
Feel free to add anything to these and use any kind of cake mix. I've made S'more Cookies by adding marshmallows and chocolate chips, or Carrot Cake Cookies with cream cheese frosting. Mix it up!

Cake Mix (Cheater) Cookies
Ingredients:
1 (18.9 oz.) package Pillsbury® Funfetti® Cake (I used French Vanilla)
1/3 cup Crisco® Pure Vegetable Oil
2 large eggs
1/2 (15.6 oz.) can Pillsbury® Vanilla Funfetti® Frosting( I omitted the frosting and just used sprinkles)

Directions:
1. HEAT oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.
2. BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3. SPREAD frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Source: Adapted from Here