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Aaron's Chocolate Chunk Oatmeal Cookies
SUBMITTED BY:
SXGDSS
"This recipe is very fast and easy. The white cake mix, butterscotch pudding, and sour cream make these cookies rich and unique, and the recipe takes only 5 minutes to make! My boyfriend loves them."
RECIPE RATING:
Read Reviews
(59)
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
30 Min
Original recipe yield 2 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
2/3 cup rolled oats
1/2 cup vegetable oil
1/2 cup sour cream
1/4 cup water
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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REVIEWS
Reviewed on Jul. 16, 2003 by MONALISA_777
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MONALISA_777
Jul. 16, 2003
It's good, but it needed a little work to make it that way. For starters, there's absolutely NO way this dough can be rolled...it's way too gooey! Dropping it by rounded tablespoons is much easier. Secondly, it takes longer than 8 to 10 minutes...it took me about 13 or 14 to finally get the center to stop being so doughy. Third, it is a little too sweet, just a little. Half a cup of chopped pecans takes the edge off, and I added 2/3 cup of toasted coconut for extra flavor. With a little tweaking, this is one great cookie!
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15 users found this review helpful
It's good, but it needed a little work to make it that way. For starters, there's absolutely...
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Reviewed on Jul. 16, 2003 by
RESSAS
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RESSAS
Jul. 16, 2003
First of all, Amanda, let me tell you that you are my cookie SAVIOR! These are some of the best cookies that I've ever had and I have you to thank for it! I used a sour cream white cake mix and chocolate pudding instead of the butterscotch, along with melted butter to sub for the vegetable oil, and I had a truly phenomenal cookie. Nothing I've made lately has turned out but these cookies! These are my husband's new favorite. I'm never going to try another oatmeal cookie recipe again. Thanks for sharing!
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12 users found this review helpful
First of all, Amanda, let me tell you that you are my cookie SAVIOR! These are some of the...
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Reviewed on Jul. 2, 2004 by Diane LaLonde
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Diane LaLonde
Jul. 2, 2004
I make cookies for church every week, and this recipe has become my standby...the variations are endless. I've gotten super raves and requests for the recipe with these combinations, all with Duncan Hines mixes, plus I always add 1tsp of baking powder: 1. golden butter cake/French vanilla pudding/Crasins 2. lemon cake/lemon pudding/lemon zest/chopped pecans/dipped the balls in sugar before baking 3. golden butter cake/cookies & cream pudding/choc chips
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11 users found this review helpful
I make cookies for church every week, and this recipe has become my standby...the variations...
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Reviewed on Feb. 11, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Feb. 11, 2006
Versatile recipe and nice to make if low on flour and butter. Perfect for what I needed; have lots of mixes and puddings, and sour cream I needed to use up. I used a BUTTER PECAN mix, butterscotch pudding, and BUTTERSCOTCH CHIPS. I also had an egg yolk and some egg wash from a bread I had made, so measured 1/4 of the egg wash and threw in along with the egg yolk. I therefore added about 1/3 cup more oatmeal. Used a combo vanilla and butter flavor extract. These scooped out so easily on the cookie sheet using a cookie scoop and even with a medium scoop, they make alot. Did not spread much so can put alot on each sheet without fear of overcrowding. The taste is great and does not taste like cakemix at all. Tastes like there is a ton of carmel, or brown sugar and butter in them. Yum. Also threw in 1/3 cup of raisins and that was a nice addition. Very nice.
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9 users found this review helpful
Versatile recipe and nice to make if low on flour and butter. Perfect for what I needed; have...
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Reviewed on Jul. 23, 2003 by NJSS2000
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NJSS2000
Jul. 23, 2003
I am not into baking sweets but I did find this to be a very simple and quick recipe for cookies. I substituted chocolate pudding for the butterscotch because that is what I had on hand. It will be fun to try this again with different cake & pudding mixes.
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8 users found this review helpful
I am not into baking sweets but I did find this to be a very simple and quick recipe for...
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Reviewed on Dec. 14, 2007 by
LINDABTX
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LINDABTX
Dec. 14, 2007
Update 12/07: I just made these again and they were the best yet. I made according to the recipe except I used a DH German Chocolate mix and added about 1/2 cup of pecans. These were absolutely wonderful. Super fudgy and no one would guess how quick and easy these were to make. I used a cookie scoop and got 2 sheets of cookies. These took about 12 minutes to bake. Previous review of 12/05: These were very quick and easy. I used a Duncan Hines spice cake mix and French vanilla pudding. In addition to the chocolate chips, I added some pecans and a handful of white chocolate chips. I was skeptical about the recipe not calling for any eggs, but they were perfect in texture...they didn't spread too much and the next day are still crisp on the edges and chewy in the middle. Because of the extra ingredients I added, I had to press everything together so it would stay in a ball when placed on the cookie sheet, but it was worth it because the pecans are great with the spice flavor. I used a cookie scoop and baked them about 10 minutes.
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6 users found this review helpful
Update 12/07: I just made these again and they were the best yet. I made according to the...
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Reviewed on Jan. 9, 2006 by JELLYJAY
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JELLYJAY
Jan. 9, 2006
Great recipe, i substituted Devil's Food Cake mix and Vanilla pudding. Also, instead of 1 cup of choc chips i did one cup mixed of choc chips, white chips and walnuts. My Husband loved them.
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6 users found this review helpful
Great recipe, i substituted Devil's Food Cake mix and Vanilla pudding. Also, instead of 1 cup...
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Reviewed on Jan. 25, 2004 by SUGARSHOCK
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SUGARSHOCK
Jan. 25, 2004
They don't call me Sugarshock for nothing--but these were too sweet, even for me. The only person who liked them was the kid whose Mom raises him on macrobiotic and only allows him to eat honey once a year. Maybe if you make the cookies smaller than suggested (say, may three dozen instead of two) and add more oatmeal, it would cut down some of the intensity of these huge sugar bombs.
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6 users found this review helpful
They don't call me Sugarshock for nothing--but these were too sweet, even for me. The only...
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Reviewed on Jul. 16, 2003 by
POPPASQUASH
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POPPASQUASH
Jul. 16, 2003
At 11pm, realized that I had forgotten to make the cookies I had promised for a co-worker's birthday celebration in the morning. Found this recipe, and, like others have said...it is VERY quick! Didn't have white cake or chocolate chips, so I did the reverse -- chocolate cake with white chips. Used white chocolate pudding instead of butterscotch, and added 1/3 cup of coconut, in addition to the oatmeal. They're great if you like a VERY sweet cookie. My kids love them! They were fairly greasy. Next time, I'll try using 1/4 cup of oil.
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6 users found this review helpful
At 11pm, realized that I had forgotten to make the cookies I had promised for a co-worker's...
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Reviewed on Feb. 15, 2004 by HANNAHBABY
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HANNAHBABY
Feb. 15, 2004
I wasn't a big fan of the butterscotch taste but loved the concept. I think I will use chocolate cake and pudding mix next time for a brownie type cookie. Since my daughter liked this cookie I will make again with a few changes.
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5 users found this review helpful