ADVERTISEMENT
- Real Recipes from Real People -

ISO: ways to spruce-up chocolate chip cookies

Misc.
ADVERTISEMENT
I just found a package of chocolate chip cookie mix that I had purchased a while back and would love some ways to make them BETTER. If anyone has any ideas, please let me know. THANK YOU FOR YOUR TIME!
MsgID: 0216572
Shared by: Emma, KY
Board: All Baking at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Easy Chocolate Gravy
  • My grandmother made this for us growing up and it was always a hit. The trouble was, she had no recipe. When I started cooking for myself -- too many years ago to claim -- I tried and tried to make it but it never taste...
  • Ginger Chicken (orange juice marinade)
  • GINGER CHICKEN 1/3 cup low-sodium soy sauce 1/4 cup orange juice 3 tablespoons finely chopped green onions 1 tablespoon grated fresh ginger 1 tablespoon lemon juice 1 tablespoon honey 1 teaspoon dried basil 1/2 teaspo...
  • Easy Jambalaya (using leftover ham or chicken)
  • EASY JAMBALAYA "The nice thing about this recipe is that only the quantities of liquids and rice are fixed. I use whatever amounts and types of meat and vegetables are around. If adding shrimp, put them in about 5 min...
  • Honey Chicken Wings
  • HONEY CHICKEN WINGS 12 to 15 split wings, rinsed and set aside in large bowl or zip top bag sesame seeds (to serve) MIX TOGETHER: 4 tablespoons soy sauce 2 tablespoons teriyaki sauce 2...
ADVERTISEMENT
  • Amish Friendship Bread Starter (repost)
  • Amish Friendship Bread Starter Board: All Baking and Breadmaking at Recipelink.com From: Jenni - IL 2-11-2006 Hi June! Here is a recipe for you. Happy New...
  • Party Bean Dip (with ground beef) (crock pot)
  • PARTY BEAN DIP 1 lb. lean ground beef 1 large onion, chopped 2 cans (15 oz. each) pinto beans, rinsed and drained 1 cup ketchup 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1/2 teaspoon garlic powder Pinch c...
  • Stuffed French Toast (using cream cheese)
  • STUFFED FRENCH TOAST 1 (8 oz.) cream cheese, softened 1 1/2 tsp. vanilla extract 1 tsp. honey 1/2 cup finely chopped pecans (optional) 1 loaf soft French bread 4 eggs, beaten 1 cup milk Apricot or peach preserves (for...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: ways to spruce-up chocolate chip cookies
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!