I got this recipe off the back of a Pillsbury cake mix box, and it’s really good. We added almost triple the amount of oats this time (hubby really wanted these cookies, but more of an oatmeal version). The consistency was a little drier, but not bad overall.

1 (18.25 oz) package Pillsbury Moist Supreme German Chocolate Cake Mix
1 cup chocolate chips
1/2 cup rolled oats
1/2 cup oil
2 eggs, slightly beaten

Heat oven to 350 degrees. In large bowl, combine all ingredients; blend well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 8-10 minutes or until set. Cool 1 minute; remove from cookies sheets.
Makes about 4 dozen.

*Original recipe calls for 1/2 cup raisins. Hubby would be extremely upset with me if I ever ruined a perfectly good cookie with raisins.

*High Altitude (above 3500 feet): Add 1/4 cup flour to dry cake mix. I haven’t found much of a difference by adding the flour.

*Cookies tend to hold their shape very well, so I flatten them before they go in the oven.

*Other chocolate cake flavors also work. Devil’s Food would probably be a good one to try.