Talk about easy and good....sorry there is definitely calories in this one!
-Break Apart Refrigerator              -Chocolate Chip Cookies
-Mini Resse Peanut Butter    Cups
-Brownie Mix

-Preheat oven to 350
-Press one cookie square in
     each muffin cup
-Place a Reese cup upside
    down on the cookie dough
- Top with prepared brownie 
    mix filling 3/4 full
-Bake for 18 minutes

These are absolutely scrumptious!  I served them with vanilla ice cream on the side and a big ole cup of coffee!  We loved them!

yellow cake mix
2 cups quick-cooking oatmeal (uncooked)
1 cup sugar 1 tbsp vanilla extract
1 cup vegetable oil
2 large eggs (3 medium)
1 cup chopped pecans
12 ozs semisweet chocolate (morsels optional)

  1. Combine first 3 ingredients in large bowl and mix together with spoon.
  2. Combine oil, eggs& vanilla extract, beat slightly and then add to dry ingredients, stir well.
  3. Stir in pecans and mix well.
  4. Stir in chocolate morsels if you choose to add these and mix well.
  5. Drop by teaspoonful on ungreased cookie sheet.
  6. Drop about 2-inches apart.
  7. Bake at 325 for 12 minutes or until lightly browned.

Recipe Source:

Snickerdoodle Cookie Recipe with Cake Mix I prefer to use flavorless canola oil in this easy recipe for snickerdoodle cookies, but feel free to use your favorite oil.
1 (18.25 ounce) packaged white cake mix
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon ground nutmeg

For Rolling:
1/4 cup sugar
2 teaspoons ground cinnamon

  1. Preheat the oven to 350F degrees. Line your baking sheets with parchment paper or nonstick foil or silicone liners. If you prefer not to line your sheets, lightly grease them with nonstick cooking spray or vegetable oil.
  2. In a large bowl, place the cake mix, oil, eggs and nutmeg. Mix with a wooden spoon until all ingredients are moistened and just blended. This dough will be very stiff.
  3. In a small bowl, combine the sugar and cinnamon.
  4. Shape dough into 1-inch balls by rolling them between your palms and roll them in the sugar-cinnamon mixture to coat.
  5. Place balls 2 inches apart on your prepared cookie sheets.
  6. Bake for 10 to 12 minutes, or until edges are pale golden and just set and the tops are just barely set and still soft when lightly touched with your fingertip. You don't want to over bake these since they are best when still chewy in the center.
  7. Remove from the oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.
  8. Store at room temperature in an airtight container for up to a week.
This recipe makes about 48 snickerdoodles cookies.

Recipe Source: Best Ever Cookie Collection