So you can only imagine my delight when, after finding my Brooklyn Osher family, I gained a cousin named Cookie. Cookie Schneider, 100% pure Brooklyn, married to my cousin Steve. A lovely, warm, gracious lady. And sweet, did I mention sweet?
1 - 8 oz. bar cream cheese
1/2 teaspoon pure vanilla extract
1 - 18.25 oz. box yellow or chocolate cake mix
Preheat oven to 375 degrees. Let the butter and cream cheese soften at room temperature, then beat together until light and fluffy. Beat in the egg and vanilla. Gradually add in the cake mix, beating well after each addition. Refrigerate for about an hour to firm up the dough and make it easier to handle. Use a small scooper to portion out the dough onto an ungreased baking sheet. Flatten slightly, then place in the oven for 8 - 10 minutes until done. Cool on the baking sheet for 5 minutes, then use a metal spatula to remove the cookies to cooling racks.
Now then, I'm sure you can see the endless possibilities for additions and variations. My favorite involves adding a cup of chocolate chips to a chocolate batter, and using a medium sized scoop to portion them out. I roll them with my hands before flattening them slightly onto the baking sheet, so they look positively professional. Because of the larger size and the chips, I have to bake them longer than 10 minutes, and watch them until they are done. It's very important to check to make sure the bottom of the cookie doesn't start to burn. Of course you can frost them, ice them, glaze them, ganache them, sandwich them, dust them, or sprinkle them for a fancy finish. They freeze well, by the way, so feel free to bake hundreds and hand them out to your nearest and dearest. Save a few for yourself, though, these always go fast.