Chocolate Chunk Oatmeal Cookies

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Total Time
25mins
Prep 10 mins
Cook 15 mins

Uses a cake mix - seen on All Recipes

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease cookie sheets.
  3. In a large bowl, stir together cake mix, instant pudding, and rolled oats.
  4. Add oil, sour cream, water, and vanilla; mix until smooth and well blended.
  5. Stir in chocolate chips.
  6. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
  7. Bake for 8 to 10 minutes in the preheated oven.
  8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Most Helpful

5 5

I made these last week at a cookie swap and they were a hit. But I did make a couple of changes. I used a yellow cake mix because I had it on hand and chocolate pudding mix because I LOVE chocolate! They were so good!!

5 5

My 12 year old daughter says these are the best cookies she's ever had. Now, I'm not sure I would go that far, but they are very good. I used coconut cream pudding mix, and also used fat free sour cream. They are very soft cookies, so don't worry too much about getting them over done. I put my first tray in for 9 minutes, then put them back in for a couple more minutes. The second tray I baked for 11 minutes. The cookies should be getting a little brown on the edges. They are so easy to whip up, I will definitely be making them again!

5 5

These are some of the best cookies I have ever tasted! They would be great with different flavors of pudding or cake, but I really liked the butterscotch! Butterscotch chip cookies are good, but having the butterscotch as the primary cookie flavor is AMAZING. I didn't change a thing. These are over-the-top! I will definitely make these again and again! Thank you!