Yum, Yummy, Yummers!

I'm in charge of making lunches for my Dad for work. Recently, we've been out of some of our stock items which means that Dad's lunch has been reduced in consistancy to a sandwich, and a hard-boiled egg rather than his usual sandwich, hard-boiled egg, piece of fruit, and cookie. Well, yesterday I thought to make some cookies so I could beef up the lunches in the absence of fruit. I wanted to make peanut-oat-chocolate cookies, but we were out of oatmeal.

So I went to Allrecipes.com and found a...unique...recipe featuring 2 ingredients we happened to have in the pantry...and freezer. Despite how strange they sound, they're actually really good. And light too!

I give you. . .

COOL WHIP COOKIES

Ingredients:

1 (8oz) container frozen whipped topping, thawed

1 (18.25 oz) package cake mix

2 eggs

1/3 cup confectioners' sugar for decoration

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

2. Beat together the whipped topping and eggs. Add the cake mix and continue to mix. Dough will be thick.

3. Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees for 8-10 minutes.

Yield: Approx 3 doz.

You can seriously use any flavor of cake or brownie mix for this. I didn't have an entire box of yellow cake mix, so I used Gingerbread Cake mix, and supplemented with the yellow cake mix (I also accidentally used a 12oz container of Cool Whip--thus my need to supplement with the yellow cake mix).

These are some of the easiest cookies to make--EVER! Amazing what you can do with Cool Whip and a cake mix huh?