- 1 (18.25 oz) package white cake mix
- 1 (3.4 oz) 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 tsp vanilla extract
- 1 cup semisweet chocolate chips
Preheat oven to 350F (175C).
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.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Makes 2 dozen cookies.